Wonton Noodle Soup
20 bibigo™ Chicken & Cilantro Mini Wontons
1 serving ramen noodles (or any noodles)
6 cup dashi stock or any prepared broth
1 inch fresh ginger, thinly sliced
1 clove garlic, minced
1 cup sliced shiitake mushrooms
1 tbsp soy sauce
1 scallion, thinly sliced
1 egg, white and yolk separated
Vegetable oil, for cooking
Salt to taste
- Wipe a thin layer of oil on the surface with a paper towel and heat a non-stick pan over medium-low heat. Beat the egg yolk and pour mixture into the pan. Swirl the egg yolk around to cover the pan in a thin layer and cook until surface is no longer runny. Flip the egg yolk with a spatula and cook for another minute. Remove from heat and let cool. Follow the same process for the egg white. Once cooled, slice into thin strips and set aside.
- Cook noodles according to package directions. Strain the noodles and rinse with cold water. Set aside.
- Bring a large pot to a boil with dashi stock, soy sauce, ginger, and garlic. Add mushroom into the pot and cook for 5 minutes. Add salt to taste. Add bibigo™ Chicken & Cilantro Mini Wontons into the pot and cook for another 2-3 minutes, until the mini wontons float to the top.
- Divide noodles, soup, and mini wontons into two bowls. Garnish with fresh scallions and egg slices.