• Lunch
  • |
  • Dinner

Hetty McKinnon's Wontons and Noodles in Ginger-Turmeric Broth

  • 10 MINS
    • |
  • 15 MINS
    • |
  • SERVES 4
A nourishing wonton noodle soup from Hetty Lui McKinnon's book To Asia, With Love — it comes together quickly for an easy weeknight meal.
Hetty McKinnon's Wontons and Noodles in Ginger-Turmeric Broth

Ingredients

  • - 20 wontons (approx.)
  • - 300 g somen or other thin wheat noodles
  • - 250 g broccolini, trimmed and stalks halved
  • - 1 spring onion, finely sliced
  • - Coriander leaves, handful
  • - 1 serrano or long green chilli, finely sliced 
  • FOR THE BROTH:
  • - 60 g ginger peeled
  • - 2 garlic cloves, finely chopped
  • - 1 tsp ground turmeric
  • - 1.5 L vegetable stock
  • - 400 g canned chickpeas, drained
  • - Sea salt & black pepper

Steps

  1. FOR THE BROTH: Finely chop half your ginger, and finely slice the rest. Add a splash of olive oil to a medium saucepan over medium heat and add the finely chopped ginger. Reduce the heat to low and stir for 1 min. Add the garlic, and turmeric and cook for another min. (keep stirring to prevent burning)
  2. Add stock, chickpeas and sliced ginger. Cover and simmer gently for 10 mins. Season with sea salt & black pepper.
  3. FOR THE WONTONS AND NOODLES: In the meantime, bring a large saucepan of salted water to the boil. Add about 6-8 wontons at a time (work in batches). Cook for another 20secs when they float to the top, until skin is translucent. Remove with a slotted spoon. Divide among four deep soup bowls.
  4. In the same pan (top up water if needed and bring to boil again), add noodles and cook according to packet instructions until al dente, about 2 mins. Drain, then place directly into the bowls with wontons.
  5. Add broccolini to broth just before you are ready to serve. Let it cook for 1–2 mins, until just tender.
  6. Ladle the broth and broccolini over the noodles and wontons, and top with shallot, coriander and chilli, if using.
We encourage you to use what you have and enjoy here!
Instead of canned, you can use 250g soaked, cooked chickpeas. Alternatively, udon, soba or rice noodles are fine. As are broccoli, baby bok choy, Chinese broccoli or kale.

Other Recipes