Make a large batch of soup beforehand and save some for the wontons the next day.
Wonton in beetroot mushroom soup
In breakfast cafes, normally the wonton soup is clear and full of MSG to enhance the flavour but this is a tasty variation of soup with beetroot and chinese mushrooms.
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Ingredients
Servings:
- 1
- pkt Cooked beetroot
- 10
- Dried dates
- 10
- shiitake mushroom(s)
- 300 g
- Pork mince
- —
- Wonton skins (about 25)
- 2
- Spring onions, sliced
- 1⁄2
- Carrot shredded or chopped fine
- 2 tsp
- Light soya sauce
- 1⁄2 tsp
- Ground white pepper
- 1 tsp
- sesame oil
- 1⁄2 tsp
- sugar
- 1⁄2 tsp
- Oyster sauce
- 1⁄2 tsp
- Cornflour dissolved in little water for sticking wonton edges
Steps to Prepare
Step 1 of 2
- 1 pkt Cooked beetroot
- 10 Dried dates
- 10 shiitake mushroom(s)
To prepare the soup: ready-packed cooked beetroot in the supermarket is just as good to use as fresh beetroot which has to be peeled. Soak dried mushrooms in hot water to soften. Drain, remove the stem and slice into 3 sections. Boiled about 1L (for approximately 20-25 wontons) of water and add all the soup ingredients (beetroot, dates and mushrooms). Increase quantities accordingly if wanted the soup for more wontons and this step can be done the day before.
Step 2 of 2
- 300 g Pork mince
- Wonton skins (about 25)
- 2 Spring onions, sliced
- 1⁄2 Carrot shredded or chopped fine
- 2 tsp Light soya sauce
- 1⁄2 tsp Ground white pepper
- 1 tsp sesame oil
- 1⁄2 tsp sugar
- 1⁄2 tsp Oyster sauce
- 1⁄2 tsp Cornflour dissolved in little water for sticking wonton edges
Mix all the ingredients together for the wontons. Wrap wontons and cook them in another pot of boiling water (so that the starch off the wonton skins will not add to the taste of the soup) till they are cooked before having it with the beetroot mushroom soup.
Published: May 18, 2020
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