Today’s recipe is by Hetty McKinnon, award-winning cookbook author, and social enterprise Food For Everyone. A plant-based, Chinese-Australian dish perfect for autumn.
Wontons and noodles in ginger turmeric broth
- 20 wontons approx.
- 300 g somen or other thin wheat noodles
- 250 g broccolini trimmed and stalks halved (approx. 1 bunch)
- 1 shallot finely sliced
- coriander leaves handful
- 1 serrano or long green chili finely sliced (optional)
Ginger turmeric broth
- 60 g ginger peeled
- olive oil extra virgin
- 2 garlic cloves finely chopped
- 1 tsp ground turmeric
- 1.5 L vegetable stock
- 400 g canned chickpeas drained
- sea salt & black pepper
- Finely chop half your ginger, and finely slice the rest. Add a splash of olive oil to a medium saucepan over medium heat and add the finely chopped ginger.
- Reduce the heat to low and stir for 1 min. Add the garlic, and turmeric and cook for another min. (keep stirring to prevent burning)
- Add stock, chickpeas and sliced ginger. Cover and simmer gently for 10 mins. Season with sea salt & black pepper.
Wontons & noodles
- In the meantime, bring a large saucepan of salted water to the boil. Add about 6-8 wontons at a time (work in batches). Cook for another 20secs when they float to the top, until skin is translucent.
- Remove with a slotted spoon. Divide among four deep soup bowls.
- In the same pan (top up water if needed and bring to boil again), add noodles and cook according to packet instructions until al dente, about 2 mins. Drain, then place directly into the bowls with wontons.
- Add broccolini to broth just before you are ready to serve. Let it cook for 1–2 mins, until just tender.
- Ladle the broth and broccolini over the noodles and wontons, and top with shallot, coriander and chilli, if using.
Food For Everyone has turned this recipe into the covetable artwork below which would look great in a kitchen or dining room. You can buy this A2 poster from next Monday 4 April 2022 and 50% of the profits will be donated to frontline food charities.