Ingredients
1 tbsp sesame oil
2 cloves garlic, minced
1 tbsp freshly grated ginger
4 cups chicken broth
110 g shiitake mushrooms
2 baby bok choy
3 spring onions, thinly sliced
1 tbsp yellow miso paste, or more to taste
WONTONS:--
225 g shrimp, peeled, deveined & diced
2 cloves garlic, minced
2 spring onions, thinly sliced
1 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp freshly grated ginger
1 tsp sesame oil
½ tsp SIDS CRAZY LEMON
36 x 5 cm wonton wrappers
Directions
In a large bowl, combine shrimp, garlic, spring onions, oyster sauce, soy sauce, ginger, sesame oil and SIDS CRAZY LEMON.
To assemble the wontons, place wrappers on a work surface. Spoon 1 tablespoon of the shrimp mixture into the centre of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal then set aside.
Heat 1 tablespoon sesame oil in a large stockpot or Dutch oven. Add garlic, ginger and cook, stirring frequently, until fragrant, about 1-2 minutes.
Whisk in chicken broth, mushrooms and 2 cups water.
Bring to a boil then reduce heat and simmer until mushrooms have softened, about 10 minutes. Stir in bok choy and spring onions. Stir in miso paste until well combined, about 1-2 minutes.
Stir in wontons until cooked through, about 2 minutes.
