Pork And Furikake Wonton Soup

Serves 3–4
This punchy winter broth is both quick and easy to make. The use of Opito Bay Salt Co’s furikake rounds out the Japanese inspired soup and you’ll finish the bowl feeling nourished and warm.

For the broth
2 litres of good quality chicken stock/broth
¼ cup miso
5cm thumb ginger, sliced
1 tbsp soy sauce
10 shiitake mushrooms, sliced

For the wontons
200g pork mince
1 tbsp Opito Bay furikake
1cm ginger, finely grated
1 tsp soy sauce
15-20 large wonton pastry sheets

To finish
1–2 carrots, julienned
2 bok choy, sliced
extra furikake to garnish

Place the chicken stock, miso, ginger, soy sauce, and shiitake mushrooms in a large pot. Very slowly bring the mix to the boil while you make the wontons. Don’t rush this, allow the flavours to infuse.

To make the wontons, mix the mince, furikake, grated ginger and soy sauce together. Lay a piece of wonton pastry out, then add a small spoonful of mince in the middle. Brush 2 edges with water, then fold the unbrushed edges over to match the brushed edges. Pinch the pastry together to ensure its airtight. At this point you can pinch the pastry in a concertina fashion to create a bunched look, using a little water to help seal it, or leave them as is.

Once the broth is boiling, discard the ginger slices, then add the wontons and boil for 5 minutes. After 5 minutes, add the carrot and bok choy and bring back to the boil, before dividing amongst bowls. Garnish the soup with extra furikake before serving.

Recipe Harriet Boucher, Images Brydie Thompson

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