Ingredients: Feeds 4
20g dried shiitake mushrooms
300g Minced Pork
1 Tbsp oyster sauce
3 tsp soy sauce
2 tsp sesame oil
32 won ton wrappers
375g egg noodles
1 bunch of bok choy, about 400g trimmed and washed
3 spring onions, sliced
1 litre chicken stock
2 tsp soy sauce
1 1/2 tsp sesame oil
1 slice ginger
Hot chilli sauce and soy sauce with splash of sesame oil
1. To make the filling for the won tons, put the mushrooms in a small bowl, cover with boiling water and soak for 15 mins or until re hydrated. Remove the stems and discard. Finely dice the caps and combine with pork mince, cornflour, oyster and soy sauces and sesame oil.
2. Place about 2 tsp of filling on a won ton wrapper and gently gather the edges together to enclose the filling. Repeat until you have 32 won tons.
3.Combine the soup ingredients and 2 cups of water in a saucepan and bring to the boil, then cover and reduce to gentle simmer. Meanwhile, bring a large of water to boil. Set out four large Chinese soup bowls.
4. Cook the noodles in the pan of boiling water for 2 mins, then removed from the water and strain. Lift into the soup bowls. Cook the buk choy in the same pan for 1 min until bright green but still crunchy. Use a slotted spoon to lift into strainer, then add to the bowls.
5. Cook the won tons for 3-4 mins in the same water: they will float to surface when cooked. Remove with a slotted spoon and lift into bowls. Ladle in the soup with spring onions. Serve with a small bowl of hot chilli sauce and another of soy sauce and sesame oil.