Covid Corona Virus 19 is no joke! During the self quarantine, I decided to make my wonton noodle soup. I usually have these ingredients on hand so I thought this recipe would be perfect to share with you! You can substitute the dry noodles with fresh egg noodles. To make this “Lent” friendly, omit the chicken and substitute the pork wontons with vegetable or seafood wontons. I like to add chili oil for spice and squeeze lemon to brighten up this dish.

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Serves: 2

Ingredients:

• 3 garlic cloves minced
• 3″ piece of ginger (1/4″ thick)
• 1 tbs low sodium soy sauce
• 1 tbs fish sauce
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1/2 cup shredded chicken
• 1/8 tsp salt (for taste)
• 4 cups low sodium chicken broth
• 12 medium large shrimp
• 10 pot stickers / gyoza/ wontons (please click on this link for my recipe: https://ivyskitchen.net/?p=156 )
• 130 g of dried instant noodles (1 bag)
• 2 baby bok choy bulbs cut in half
• Shitake Mushrooms (as many as you want)
• Optional: Finish with a drizzle of sesame oil

Directions:

Pot #1:

In one pot, add your chicken broth, garlic, ginger, soy sauce, fish sauce, sugar, pepper, chicken, and salt (to taste).

Bring to a boil and simmer.

Pot #2:

In a separate pot, boil water and cook instant noodles according to package instructions.

Set noodles aside. In the same pot you cooked your noodles in, blanch your bok choy, set bok choy aside.

Rehydrate your shitake mushrooms according to package instructions. If using fresh, boil mushrooms to your desired texture.

Cook your shrimp and set it aside.

Cook wontons and set aside.

To Assemble:

In a bowl, add your noodles, bok choy, wontons, shrimp, and mushrooms. Ladle the soup on top of your noodles.

Optional: Serve with chili oil for spice. Garnish with green onions, drizzle with olive oil, and squeeze of lemon.