Every few weeks I crave this dish – the broth feels so healing. I use shop-bought wontons as there are so many good ones readily available. This is my 10-minute go-to midweek supper, and you can add any green vegetables that you have to hand.
1 tbsp olive oil
2 spring onions, thinly sliced, plus extra to garnish
6 slices of peeled fresh ginger
1 litre vegetable stock
10-14 ready-made vegetarian wontons
a handful of roughly chopped greens, such as baby spinach, pak choi, kale and purple sprouting broccoli
sea salt and freshly ground black pepper
fresh coriander leaves, sesame seeds, finely sliced red chilli and/or chilli flakes, to garnish (optional)
1. Place a medium saucepan over a low heat and add the oil. Stir in the spring onions and ginger and cook for 2 minutes. Pour in the vegetable stock and increase the heat to medium.
2. Add the wontons and greens and keep stirring. They should all only take about 3 minutes to cook. Season with salt and pepper.
3. Divide between two warmed bowls and sprinkle with the garnishes of your choice, if using.
Now buy Clodagh’s brilliant books
Our recipes are taken from Clodagh’s Weeknight Kitchen and Clodagh’s Suppers, published by Kyle Books, both priced £20. To order at discounted prices until 17 January, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £15