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.
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.
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.
Vege Wonton Noodle Soup
Makes 40 wontons
- 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)
- 6 cups vegetable stock, plus 1 ½ cups mushroom soaking liquid.
- 4 packets MAGGI 2minute Wholegrain noodles
- 4-6 bok choy
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.