Food & Drink

Asian Greens and Wonton Soup




  • 2L chicken stock
  • 1/3 cup soy sauce 
  • 8 slices ginger 
  • 1 quantity prawn and mushroom wontons (recipe below, or buy from the frozen aisle of the supermarket) 
  • 1 bunch Bok Choy, washed 
  • Sesame oil, for serving 
  • 1 shallot, finely sliced on the diagonal 
  • 1 red chilli, thinly sliced 
  • Coriander to serve
Prawn and Mushroom Wontons
  • 4 medium dried shitake mushrooms (approx. 20g), soaked, drained and finely chopped 
  • 4 shallots, finely chopped 
  • 1 tsp grated ginger 
  • 1 tsp sesame oil 
  • 1 tbsp. Shao Hsing wine 
  • 1 packet wonton wrappers 
  • 1 egg, lightly beaten 
  • 24 medium green prawns, shelled and deveined


  1. To make the wonton, combine the mushrooms, shallots, ginger, sesame oil and wine in a small bowl.
  2. Place 1 tsp of mixture onto each wonton wrapper. Lightly brush the edges with egg. Place a prawn onto the mushroom mixture and gather up the edges to form a bag shape. Seal tightly. 
  3. Place onto a tray lined with baking paper and refrigerate until required. 
  4. Combine the stock, soy and ginger in a large saucepan and bring to a simmer. Cook for 5 minutes. 
  5. Gently drop the wontons into the simmering soup and cook for 5 minutes. Add the Bok Choy and simmer for a further 2 minutes, being careful not to overcook. 
  6. Carefully lift wontons and Bok Choy into serving bowls and ladle over the soup. Drizzle with a small amount of sesame oil and sprinkle with shallots, chilli and coriander to serve.

Recipe via Women's Health.