This soup is full of juicy shrimp, hearty mushrooms and springy wonton noodles. Topped with sesame chilli bok choy, dinner tonight is impressive and simple to create!
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Wonton Wrappers(ContainsEgg/Oeuf, Wheat/Blé)
Soy Sauce(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)
Shanghai Bok Choy
Chicken Broth Concentrate
Peel, then grate 1 tbsp ginger (dbl for 4 ppl). Peel, then mince garlic. Thinly slice mushrooms. Thinly slice green onions. Separate bok choy leaves and stems, then cut into 1-inch pieces. Cut wonton wrappers into 1/4-inch strips. Thinly slice the chili. (NOTE: remove the seeds first for less heat.)
Heat a large pot over medium heat. When hot, add 1 tbsp oil (dbl for 4ppl), then garlic, ginger and mushrooms. Cook, stirring occasionally, until the mushrooms are tender, 2-3 min. Add 4 cups water (dbl for 4 ppl), broth concentrate(s),and soy sauce. Cover and bring up to a boil over high heat.
Meanwhile, drain, then pat shrimp dry with paper towels. Carefully add shrimp to the soup. Reduce heat to low and cover. Cook until shrimp turn pink, 2-3 min.**
While shrimp cook, heat a large non-stick pan over medium-high heat. When hot, add sesame oil, chilis and bok choy stems. Cook, stirring often, until tender-crisp, 1-2 min. Add the bok choy leaves. Cook, stirring often, until leaves have wilted, 2-3 min. Season with salt and pepper.
Add wonton noodles to the large pot. Cook, gently stirring, until the wonton noodles are tender, 2-3 min.
Divide shrimp wonton noodle soup between bowls. Top with bok choy and green onions.