Preparation: 5 mins, Cooking time: 25 mins
Ingredients (serves 2)
° 2 litres water
° 1 carrot, peeled and cut into small chunk
° 2 potatoes, peeled and cut into small chunk size
° 25g Chinese dried mushrooms
° ¼ teaspoon salt, or to taste
° 1 tablespoon light soy sauce, or to taste
° ½ teaspoon sesame oil
° pepper, to taste
° finely shredded spring onion or coriander leaves, for garnish
° 20 wontons
° 1 fresh red chilli or chilli padi, sliced
1. To make the stock: place the carrot, potatoes, mushrooms and 1 litre of water in a pot. Bring to a boil and simmer for 15-20 minutes. Strain the stock.
2. Bring another 1 litre of water in another pot to boil. Add in half of the wontons and return to boil. Remove wonton with a slotted spoon as soon as they float to the surface and transfer to the stock pot. Repeat with the remaining wontons.
3. Season to taste with salt, light soy sauce and reheat until it about to boil. Add in the sesame oil, pepper and spring onion or coriander leaves.
4. Ladle the soup and wontons into individual serving bowls and serve with a small plate of sliced red chilli with light soy sauce.