Shrimp Wonton Noodle Soup
A Noodle Soup Recipe That Complements EB Frozen Shrimp Wonton
Ingredients
- 4 slice ginger
- 2 clove crushed garlic
- 2 green onion
- 2 tbsp fish sauce
- 3 fresh shiitake mushroom
- 5 cup chicken stock
- 2 tbsp soy sauce
- 2-4 bok choy or 4 oz. of any veggies you like
- 2 egg noodles pre-cooked,dried or fresh ones
Instructions
- Mix ginger, garlic, green onions, shiitakemushrooms, and chicken stock in a medium-wide pot (for 2 portions). Let itboil; then reduce to medium-low heat and cook for 5 to 10 minutes.
- In the meantime, cut the bok choy into quarters.
- Slice the shiitake mushrooms and set them aside.
- Use soy sauce and fish sauce to season the soup. If you want, you can choose to only include either one.
- If you're making a big batch or your egg noodles are dried or fresh with a lot of starch, blanch the egg noodles separately in boiling water.
- After blanching your egg noodles in hot water, cook them for 1 minute in the soup. Place in a serving bowl after removing from the soup.
- Cook the bok choy, shiitake mushrooms or your favourite veggies in the soup for 2 to 3 minutes, or until it's done to your liking.
- Taste the soup; season it with salt and pepper if needed.
- Add in EB Frozen Shrimp Wonton into the soup and cook until it is done. Carefully add 5 wontons per serving to the soup.
- Pour the soup over the noodles and vegetables that have been cooked and enjoy!
