Slow your Slurp / Savour your Soups

Wonton Soup


100g tiger prawns

1 garlic clove

1 spring onion

a large handful of coriander, plus extra to garnish

10–15 Chinese chives

3 dried shiitake mushrooms, drained and soaked

2 leaves of Chinese leaf cabbage

1 tbsp light soy sauce

½ tsp granulated sugar

2 tsp sesame oil

20 wonton pastries

The Marinade

1 tbsp low sodium light soy sauce

¼ tsp black pepper

¼ tsp sugar

2 tsp of sesame oil

½ tbsp cornflour

Soup base

1 litre of vegetable stock

½ tsp salt

25g ginger, sliced

2 tbsp oyster sauce

Soup Toppings

1 spring onion

1 red chilli, sliced at an angle

1 pak choi, quartered

Kailan, sliced into pieces

Baby spinach leaves

½ spring onion, for garnish


Finely chop the garlic, spring onion, coriander, Chinese chives, soaked shiitake mushrooms and Chinese leaves and place in a mixing bowl. Finely dice the prawns (if using) and add to the mixing bowl along with the soy sauce, sugar and sesame oil. Mix everything together.

Folding the wontons
Place 1 tsp of filling in the centre of each pastry. Using the tip of your finger, wet all sides of the pastry with cold water.

Fold the bottom corner over the filling to the top corner and press the pastry down to seal all sides (to form a triangle).

Holding the base of the filing with your thumbs, pull the 2 corners of the triangle towards each other.

Overlap the ends and press together to form a ‘gold ingot/trough’ shape. Set aside and fold the rest of the wontons the same way.


Add all the soup base ingredients to a medium sized saucepan. Bring to the boil and add the wontons. Bring back to the boil, and then reduce to a gentle simmer for 4–5 minutes until the wontons are cooked through.

Lift the wontons out and place in 2 serving bowls. Strain the soup and add a ladle of soup to each bowl. Garnish with fresh chilli and spring onion.