Hot Zingy Wonton Soup

Time 130 min
Difficulty Easy
Serves 4


Tegel Fresh Chicken Mince


  • 500g Tegel Fresh Chicken Mince
  • 4 spring onions, roughly chopped
  • 2 cups assorted Asian dried mushrooms, soaked in 4 cups of water – save the water
  • 2 tablespoons soy sauce
  • 1 tablespoon garlic olive oil, or a few cloves of fresh minced garlic and oil
  • 1 tablespoon sesame oil
  • 1 packet wonton wrappers

Hot and sour soup broth

  • Mushroom soaking water
  • 2 spring onions, whole but squashed to bruise
  • 4 chicken stock cubes
  • Knob of ginger, sliced no need to peel
  • 3 whole garlic cloves
  • 1 cinnamon stick
  • 2 star-anise
  • 2 tablespoons soy sauce
  • 1 packet of bok choy, roughly chopped
  • 1 tablespoon sesame oil


  • Carrot, thinly sliced
  • Capsicum, thinly sliced
  • Mung beans
  • Chives or coriander leaves
  • Wedge of lemon or lime
  • Red chilli, thinly sliced


  1. Combine all wonton ingredients in a food processor or blend until a smooth paste is formed.
  2. Wet two edges of the wonton wrapper. Place approximately 1 teaspoon of paste into the middle of the wrapper and fold. There are many useful videos on YouTube if needed. Place folded wontons onto a tray lined with baking paper. Place in the fridge.
  3. Heat the mushroom-soaked water and all other broth ingredients in a large pot. Bring to a boil and leave to simmer for around 30 minutes. It is important to taste as you go as sometimes more chicken stock is required. Once happy, drain the broth and remove the garlic, ginger and spring onions. Place back on the heat and cook bok choy just before serving.
  4. In a separate pot, bring water to a boil. Add a few wontons at a time and cook. You will know when cooked as they will rise to the top. The wontons need to be cooked in freshwater as the flour from the wontons can change the flavour of the broth and create a cloudy appearance.
  5. Place carrot, capsicum and mung beans into bowls. Add cooked wontons, bok choy and pour over broth.
  6. Garnish as desired.

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