Veggie Broth Wonton Soup

Veggie Broth Wonton Soup

I was walking into what looked like a dodgy $2 shop ( you do) and found that there was a pretty great asian grocery store attached to the back of it, shelves of random ingredients I couldn’t read but they looked cool, freezers packed with delicious weirdness and crazy fragrant herbs filling the air. My basket consisted of wontons, edamame, herbs, noodles & more so I thought why not throw them all together in a soup and the result was pretty yum! super clean and fresh…


2 x lrg fresh red chili’s
1 x thumb sized* ginger
2 x clove garlic
4 x spring onions
250g x mixed mushrooms
1 x bunch bok choy
200g edamame beans
1 x pack wontons
200g x rice noodles
1/2 cup tamari
2 tbsp toasted sesame oil
2 x veggie stock cubes
1 x ltr water
optional extras*
bean sprouts, fresh herbs, toasted sesame seeds, lime

1.  cook the rice noodles & wontons to instructions, dissolve the stock cubes in the water and set aside
2.  in a pot lightly fry the chopped chilli, ginger, garlic, onions and mushrooms in the sesame oil
3.  add in the tamari, stock, bok choy and simmer for about half an hour
4.  stir in the rice noodles & wontons to heat through and absorb the flavours
serve with sprouts, herbs seeds, lime

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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