Wednesday, November 28, 2012

Wonton Soup with Macaroni

Here's one soup that's wholesome and a meal by itself. boiled Wontons are best relished in soup and macaroni adds the Italian touch to this Chinese broth. I am sure, the entire family will love this soup that is non-spicy, healthy, tasty and filling.

Wonton Wrappers - 10-12
Mushrooms - 50 Gms
Chopped ginger - 1 Tsp
Chopped shallots - A handful
Chopped celery stalk - 1
Dark Soy sauce - 1 Tsp
Salt and Pepper
Boiled Macaroni - 1 Cup
Spring Onions - 2-3 stalks chopped
Onion - 1 medium chopped
Vegetable stock or 2 Maggi Veg cubes boiled in water - 1 Ltr
Corn Starch - 1 Tbsp mixed in 20ml water
Refined Oil - 1 Tbsp
Diluted Vinegar - 1 Tsp

Heat little oil in a wok. Stir fry the chopped ginger, mushrooms, celery and shallots. Add a dash of soy sauce, salt and pepper to taste and mix well. Transfer to a bowl and allow to cool.
Place  a spoonful of the mushroom mixture on each wonton wrapper and fold the wontons into bag like shapes. Use little maida paste in water to seal the wontons if necessary.
Heat the same wok, add little oil, Stir fry the chopped onions and till transparent and crisp.
Add the vegetable stock, bring to a boil, drop the wontons one by one and allow to cook for a few minutes.
Now add the macaroni, salt and pepper to taste, corn starch mixture and vinegar. When the soup thickens, switch off the fire, add the spring onions and serve hot.

You may use cooked chopped chicken, shrimp or pork instead of mushrooms. In that case, use chicken stock.

You may add chopped blanched spinach along with wontons and macaroni.

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