Recipes
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Vege Wonton Noodle Soup

This post was made possible thanks to MAGGI 2minute Wholegrain Noodles – They are made with the goodness of wholegrain and are 99% fat free. Available at all supermarkets.

Do you have a favourite meal?

Is it comfort food?

I am all about comfort food.

As stated on my ABOUT page, wonton noodle soup is my favourite meal. I grew up on wontons and back in the day, I folded many, many wontons for our Chinese take away. Unpretentious. Easy to portion to suit your current appetite. Easy to digest.

While I love the Cantonese classic of pork and prawn, I decided it was time to reinvent this old favourite to be vegetarian-friendly. Perfect for spring, this light yet satisfying meal is a hug in a bowl. I make no claims on the authenticity of this recipe. It is fusion at best.

win-maggi-bayly-collis

Win!

MAGGI 2minute Wholegrain noodles come in Chicken or Beef 5 packs, are baked, not fried and are 99% fat free.

Thanks to MAGGI’S 2minute Wholegrain Noodles I’m giving away a set of beautiful Bayly & Collis noodle bowls.

Winner can choose from black, white, blue or quail egg (subject to availability). These stunning NZ-made bowls are a collaboration between award winning chef Ben Bayly, potter and ceramic designer Peter and Julie Collis. I have Bayly & Collis plates in black which I adore. The sexy matt glaze means they photograph beautifully…if snapping pics of your food is your thing.

To enter, simply comment below with your favourite instant noodle hack and which colour bowls you would like to win. T&C at the bottom of this post.

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Vegetable filled

These vegetarian wontons have been given the thumbs up by both me and The Koala. I would recommend 6-10 wontons per person depending on appetite, though we polished off 40 wontons over a day (y’know, research purposes) so who am I to judge? You do you.

Dried shiitake mushrooms for bold flavour and meaty texture plus butternut squash for creamy sweetness. This combination works well with silky MAGGI 2minute Wholegrain Noodles. I’ve used vegetable stock in this recipe to make this vegetarian-friendly but if you can totally use the existing flavour sachets if you prefer.

Both mushrooms and squash can vary greatly in size and my recipe is for average sized ingredients. If you find yourself with huge mushrooms or a tiny buttercup, adjust accordingly.

You can find wonton wrappers at Chinese and Asian groceries, though some supermarkets may also sell them.

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Vege Wonton Noodle Soup

Makes 40 wontons

Wonton ingredients

  • 10 dried shiitake mushrooms
  • Half a buttercup squash
  • 40 x wonton wrappers
  • 2 free range eggs
  • 1 clove garlic, minced
  • 2 spring onions, thinly sliced and root removed
  • 1 teaspoon grated ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon salt
  • 1 teaspoon sesame oil
  • ¼ teaspoon white pepper

To assemble (makes 4 bowls)

Preparation

  1. Using a spoon, scoop seeds from squash and discard. Take a sharp knife and chopping board and carefully remove the skin from the squash. Chop squash into 2-3cm pieces and place in a saucepan with enough water to just cover. Bring to boil and simmer for 15 minutes until tender. Remove from heat, drain thoroughly and mash.
  2. Soak mushrooms in 2 cups of hot water, placing a plate on top to keep mushrooms submerged. Soak for 10 minutes. Once softened, remove the mushrooms and save the soaking liquid. Remove and discard the woody stalks and finely chop the mushrooms.
  3. Break 2 eggs into a mixing bowl and lightly whisk. Add mushroom, garlic, most of the spring onion (save a handful for garnish), ginger, soy sauce, salt, sesame oil, white pepper and mashed squash. Mix to combine.
  4. To form wontons, spoon a heaped teaspoon of filling onto the centre of a wonton wrapper. Fold in half to make a triangle and seal by making 5 pinch pleats. Place on a clean plate or chopping board. If you use too much filling, the wontons will not close properly so don’t be too greedy! Repeat with remaining mixture until you run out of filling or wrappers. Makes approximately 40 wontons.
  5. In a large saucepan or dutch oven, heat vegetable stock and add the mushroom soaking liquid (leaving out any grit at the bottom). Bring to boil and add 4 packages of MAGGI 2minute Wholegrain noodles and cook for 2 minutes. Depending on the size of your pot, you may prefer to do this in batches. Once cooked, remove the noodles with tongs and divide into 4 bowls. Cut bok choy into half or quarters depending on size. Cook bok choy for 1 minute and place into bowls.
  6. Next, cook the wontons in batches, by placing wontons into the simmering stock, stir when you first put them in to ensure they don’t stick to the bottom. Cook for 3 minutes. Remove cooked wontons with a slotted spoon and place into bowls. Repeat with remaining wontons and once wontons are all cooked, ladle the soup into the bowls and garnish with the reserved spring onion.

Note: Uncooked wontons can be refrigerated for 3 days. Otherwise freeze wontons in a single layer and transfer to a bag/container once flash frozen. To cook from frozen, add 2-3 minutes to cooking time.

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Competition terms and conditions

  • One entry per person.
  • Open to New Zealand only.
  • Prize is valued at $100 and subject to availability. In the special circumstance that the product is no longer available (sold out), a Prezzy Card to the value of $100 may be offered to the winner.
  • Entries close 19 October 2017 and winner will be randomly drawn on 20 October 2017, contacted by email and announced here and on social media.
  • In the event that the winner is not contactable within 3 days, Bunny Eats Design reserves the right to redraw a winner.

 

20 Comments

  1. Ashleigh Payne says

    i like to boil my noodles in a pan with vegetables, drain, and toss with sweet chili and ketjap manis. add fried shallots and finish with a runny-yolked fried egg. yum

  2. Jessica says

    My Maggi Noodles is my quick and easy fix meal…I just break it put in a bowl add the seasoning and pour boiling water. I crack an egg, add chopped cabbage and julienned carrot plus garlic granules and spring onion (always available as we have grown some in our greenhouse). If I want a bit hot, I sprinkle cayenne powder. I cover it and microwave it high for 30-60 seconds depending on how I want the noodles to be cooked.

  3. Jessica says

    Oh yes…I would love to have a black bowl if I win. It is so lovely and elegant. Thanks for the chance.

  4. I like to add in an egg in the same way as an egg drop soup so the soup becomes creamier with the ribbons of egg throughout

  5. Karen says

    We cook the noodles in the microwave for the boys for a quick easy dinner. We add avocado to the top of it when it is cooked to make it a bit more nutritious. Would love the quail egg bowls please.

  6. Cathy McDonald says

    I often use noodles and add other stuff to them, sometimes scrambled egg, Ham and tomatoes,
    Sometimes mixed veges and diced potatoes.
    Or just mixed veges and a small tin of tuna with tomato & basil, yum! … I’d go for either the blue bowl or black please 🙂

  7. Ying says

    I love poaching an egg while the noodles are cooking and adding shaved lamb (the hot pot kind!) and a handful of Chinese veggies if I have any on hand. Makes a pretty tasty dinner! PS. those blue bowls are gorgeous!

  8. Maxine says

    Whisk a couple of free range eggs together, season, add cooked noodles and mix together. Cook in a frypan (add grated cheese on top for extra deliciousness) = noodle omelette! Yummy

  9. SO pretty! I love the quail egg bowl! My hack is to add veggies and an egg (sometimes cheese 🙂 ) to my instant noodles!

I love your comments! Your comments are like extra melted cheese on top.

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