Description
A comforting and flavorful soup featuring tender chicken, earthy mushrooms, and delicate wontons in a savory broth, served over springy egg noodles.
Ingredients
Scale
- For the wontons:
- 200g ground chicken
- 100g shiitake mushrooms, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon oyster sauce
- 1/2 teaspoon white pepper
- 1 pack wonton wrappers (about 50)
- For the soup:
- 1 liter chicken broth
- 200g egg noodles
- 200g mixed mushrooms (shiitake, oyster, enoki), sliced
- 2 chicken thighs, cooked and shredded
- 2 tablespoons soy sauce
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- 2 green onions, sliced
- Fresh cilantro for garnish
Instructions
- Make the wonton filling: In a bowl, combine ground chicken, chopped shiitake mushrooms, garlic, ginger, soy sauce, sesame oil, oyster sauce, and white pepper. Mix well.
- Assemble the wontons: Place a small spoonful of filling in the center of each wonton wrapper. Moisten edges with water, fold into a triangle, and press to seal. Bring the two bottom corners together and pinch to form a wonton shape. Repeat with remaining filling and wrappers.
- Cook the noodles: Bring a pot of water to a boil. Cook egg noodles according to package directions until al dente. Drain and set aside.
- Prepare the soup: In a large pot, bring chicken broth to a simmer. Add mixed mushrooms, shredded chicken, soy sauce, fish sauce, and sugar. Simmer for 5 minutes.
- Cook the wontons: Gently drop wontons into the simmering soup. Cook for 3-4 minutes until they float and are cooked through.
- Assemble: Divide cooked noodles among bowls. Ladle soup, wontons, and mushrooms over noodles. Garnish with green onions and cilantro. Serve hot.
Notes
For a richer broth, use homemade chicken stock. To save time, you can use store-bought frozen wontons. Adjust seasoning to taste.
Nutrition
- Calories: 450
- Sugar: 5g
- Fat: 15g
- Carbohydrates: 45g
- Protein: 35g