Spicy Healing Chicken& Wonton Noodle Soup

Dry roast the onion, ginger, garlic, and spring onion in a dry skillet over medium‑high heat, stirring occasionally, until the vegetables are charred and fragrant.

In a large pot combine the chicken broth, water, the charred vegetables, soy sauce, mirin, sesame oil, pho stock cube, and coriander roots; bring to a gentle boil, then reduce to a simmer.

While the broth simmers, make the chili oil: heat the neutral oil in a small saucepan over medium heat, add gochugaru and chilli flakes, and stir continuously until the mixture bubbles and releases aroma, about 1 minute. Pour the chili oil into the simmering broth and continue to simmer with the lid on.

Bring a separate pot of water to a rolling boil. Add the frozen chicken wontons and cook until they float to the surface, about 2–3 minutes. Add the noodles, bok choy, and snow peas to the same water and cook until the noodles are al dente and the greens are tender, roughly 3–4 minutes.

Drain the noodles, wontons, and greens, then return them to the soup bowl. Ladle the hot broth over the noodles and vegetables, garnish with the sliced spring onion and chopped coriander, and serve immediately.