Wonton Noodle Soup (Vegetarian)
Comforting Hong Kong style wonton noodle soup with vegetarian tofu wontons.
Recipe author: globalclaire.com
Servings: 1 bowl
Ingredients
- 3-4 wontons
homemade or store-bought - 1 serving wonton noodles (fresh or dried)
- 2 bok choy (optional)
Soup
- 2 cups water
- 1 tsp vegetable bouillon
- 1 tsp mushroom seasoning
- drizzle sesame oil
- pinch white pepper (optional)
Instructions
Noodles
- If using fresh noodles that are clumped together in the packaging, separate so the noodles aren't in a clump when cooked. Then, add to boiling water and boil noodles according to package directions.
- Drain noodles and rinse with cold water to remove excess starch. Set aside.
Soup
- Mix bouillon and mushroom seasoning with water in a small pot (hot water from a kettle preferred), then drizzle in the sesame oil and stir in the pinch of white pepper. Cover the pot and bring to a boil.
- Add your bok choy, if using. Allow to boil for a few minutes.
- Add your wontons. Immediately upon dropping into the soup, mix to ensure the wontons don't stick to the bottom of the pot. Turn down the heat to medium-low so the wontons don't break.
- Boil wontons according to package directions. When fully cooked, the wrappers should be translucent and the wontons will be floating on the surface.
Assembly
- To serve, add your wonton noodles to a bowl.
- Place your bok choy on top of the noodles. Use a spoon when transferring the wontons from the pot to the noodles to avoid breakage.
- Pour the hot soup into the bowl and mix the noodles to loosen them up.
