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✨ Quick & Easy Mini Wonton Soup in the Wok! 🥟🍜🔥

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Who says weeknight meals can’t be fast, flavorful, and fun? This Mini Wonton Soup is a breeze to whip up in the wok—perfect for when you’re craving something comforting but short on time. The ginger and garlic are great aromatics and make the body feel good. I make this when my partner or a friend is sick and needs a little, quick, healing healthy comfort.

This is a Dairy-free recipe, not a gluten-free with the ingredients listed. However, If you can get your hands on some gluten-free mini wontons try making this soup and let me know how it turns out.

Instructions

  1. Step 1 Prep:
    Grab some mini wontons from the freezer. About 2-3 cups.
  1. Step 2 Prep: Chop garlic cloves, ginger, onion, carrots and broccoli
  1. Step 3 Cook:
    Heat wok on medium-low. Add high heat oil, then sauté your onions, garlic, and ginger. Sauté for 1 minute.
  1. Step 4 Cook: Then add broccoli and carrots. Sauté for about 1-2 minutes until the brightness of the green broccoli starts to appear.
  1. Step 5 Cook:
    Add water to cover the mixture.
  1. Step 6 Cook: Add mini wontons, slowly to reduce any splashing.
  1. Step 5 Serve:
    Serve up a warm cozy bowl of mini-wonton soup.
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Equipment

A wok or pot, Chuan, ladle will allow you to make this recipe.

Top tip

The broth is quite light so you could make it almost anytime, but I usually make this fresh, hot and often during the colder months or cold/flu season.

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Roasty Toasty potatoes – Feast Recipe Template test

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  1. Step 1: Combine all spices into a large bowl and combine thoroughly with mixture
  1. Form into ball shape with your hands
  1. Step 3: Press into patties
  1. Step 4: Cook in oven for x minutes at 400 degrees

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Roasty Toasty little potatoes

Roasted small red mini or fingerling potatoes. They are delightfully crisp, snappy and on the inside a creamy texture to bite into. 
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Ingredients
  

  • 12 Little red or creamer potatoes
  • Salt Enough to make the water taste of the sea
  • High heat oil grapeseed, avocado oil
  • Salt and pepper Big pinch to start, then to taste.
  • Optional toppings Vegan butter, chopped garlic, parsley, dill, fennel fronds

Instructions
 

  • In a pot, boil salty water
    Salt
  • Reduce heat to medium-high. Slowly place potatoes in for 6 minutes or until tender.
    12 Little red or creamer potatoes
  • Drain potatoes, set aside.
  • Heat large cast iron pan with oil over Medium – enough to thinly coat bottom.
  • Place potatoes in one layer in cast iron after heated. Gently squish with a sturdy spatula so that each is flat top and bottom with a bit of roundness in the middle. This is to have an even crisp layer on bottom and top. Let potatoes sit – don’t move them and let crisp skin develop at a medium temperature for 5-6mins.
    12 Little red or creamer potatoes, High heat oil
  • When a lovely French fry or crisp potato scent hits your nostrils that means its time to careful flip your potatoes. Check one by turning over to test crispness – is it a nice dark brown? Turn over the rest. If not check in every minute or so.
  • After both sides are crispy add salt and pepper.
    Salt and pepper

Notes

You could also add chopped dill and parsley and a quick garlic butter with parsley to toss these lil potatoes in. Experiment! I love these with all sorts of fun toppings or dips – dip in a Mayo concoction of smoked paprika lemon and Mayo. Mmm.

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  • Clarify any intermediate or advanced cooking techniques – not everybody has your experience and knows how to mash garlic, mince onions, or dice potatoes