Wilted watercress and chicken wonton soup recipe
The perfect way to turn forgotten ingredients into a first-rate supper.
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Ingredients
- 250 g plain/allpurpose flour
- 1/2 tsp fine sea salt
- 1 egg
- 200 g cornflour/cornstarch, for dusting
- 1 tbsp sunflower oil
- 1 small onion, finely chopped
- 1 carrot, scrubbed and chopped
- 50 g chestnut/cremini mushrooms, finely chopped
- 3 garlic cloves, crushed
- 1 thumb of root ginger, peeled and finely grated
- 1 pinch ground black pepper
- 3 tbsp dark soy sauce
- 1 tbsp sesame oil
- 100 g watercress, finely chopped
- 1 1/2 l chicken stock
- 3 spring onions/scallions, finely sliced
- 1 thumb of root ginger, peeled and cut into matchsticks
- 3 tbsp soy sauce
- 100 g watercress, roughly chopped
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