Shannon Martinez’s wonton noodle soup – hospitality

Smith & Daughters and Smith & Deli chef and proprietor Shannon Martinez demonstrates learn how to make a tasty wonton noodle soup.



  • 3 coriander stalks
  • 20g garlic
  • 20g ginger
  • 80g spring onions
  • 1tsp pickled chilli paste (to style)
  • 400g recent vegan mince
  • 150g agency tofu, pressed for quarter-hour between paper towel to take away extra moisture
  • 100g dried shiitake mushrooms, soaked and finely diced
  • 20g dried black fungus, soaked and finely chopped
  • 2tbs Chinese language cooking wine
  • 1tbs soy sauce
  • 1tbs sugar
  • 30 ml CHEF Mushroom Liquid Focus
  • 1tsp white pepper
  • ½ tsp salt
  • 2tbs corn flour
  • Dumpling or wonton wrappers


  • ½ cup veg oil
  • 8 shallots, peeled and finely sliced
  • 80g ginger, peeled and julienne
  • 6 cloves garlic, minced
  • 12 spring onions, finely sliced, whites and greens saved seperate
  • 120ml CHEF Demi Glace Liquid Focus
  • 3L water combined
  • 4 entire star anise
  • ⅓ cup soy sauce
  • 1 x 10 cm piece dried kombu, torn (optionally available)
  • 2tbs sesame oil
  • Crispy chilli oil



  1. In a meals processor, add coriander, garlic, spring onion, chilli and blitz till a tough paste.
  2. Add vege mince, tofu, remaining dumpling components and pulse till effectively mixed however not completely easy.
  3. Spoon 1 tsp of combination onto every dumpling wrapper and fold into desired dumpling form, then place on a lined tray.
  4. Upon getting the required quantity of dumplings, convey broth again as much as a boil after which cut back to a delicate simmer.
  5. Gently drop dumplings into broth and prepare dinner for approx. 3 minutes.
  6. As soon as the dumplings are cooked, fish out of the broth and place right into a bowl, then ladle the broth over to cowl.
  7. Garnish with coriander, inexperienced spring onions and loads of chilli oil.


  1. Warmth a big pot or saucepan over a medium warmth and add the oil. As soon as scorching, add shallots, white components of spring onion, and the ginger. Prepare dinner till starting to melt, then add garlic, star anise and prepare dinner for an extra minute.
  2. Pour within the water and blend by way of the CHEF Vegetable Liquid Focus, adopted by the soy sauce and kombu if utilizing. Carry as much as the boil, and simmer for 20 minutes. As soon as cooked, take away from warmth and stand whilst you make the dumplings.

Serving suggestion: Garnish with coriander, inexperienced spring onion and loads of chilli oil.


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