This soup recipe was designed for us by a high school cooking class. It is a vegetarian version of traditional Wonton Soup..which is usually made with a meat-based broth and pork-filled wontons. This one is vegan and just as good as the traditional soup! To your health!
| Servings |
| 4-6 |
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This soup recipe was designed for us by a high school cooking class. It is a vegetarian version of traditional Wonton Soup..which is usually made with a meat-based broth and pork-filled wontons. This one is vegan and just as good as the traditional soup! To your health!
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Ingredients
Dumplings
- 8 oz firm tofu pressed for 10 minutes to remove excess water
- 8 oz fresh bean sprouts
- 1 cup napa cabbage finely chopped
- 3 scallions finely chopped
- 1 tbsp sesame seeds lightly toasted and crushed
- 3 cloves garlic minced
- Pinch sea salt
- 3 in piece of ginger peeled and grated
- 20 wonton pastry wrappers, thawed (egg and preservative-free varieties are available frozen)
Miso broth
- 6 in strip digitata
- 6 cups warm water
- 6 dried shiitake mushrooms whole, with stems
- 8 oz firm tofu cut into small cubes
- 6 tsp barley miso
- 6 scallions thinly sliced
Servings:
Instructions
Dumplings
- Bring a large pot of water to a boil and blanch bean sprouts, then cabbage. Cool both in cold water and drain well. Chop very fine and set aside.
- Crumble tofu and combine with bean sprouts, cabbage, and all the remaining ingredients. Mix well with hands. Taste for salt and add more if needed.
- Working on a flat surface, lay out a few wonton wrappers. (Keep remaining wrappers covered.) Fill a small bowl partially with cold water and set aside. Place a heaping teaspoon of the tofu mixture in the center of each wonton wrapper. Dip finger in cold water and wet the outer edges of the wonton wrapper. Bring 2 opposite corners of the wrapper together to form a triangle and enclose the filling. Press edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the corners together to seal. Assemble all the wontons in this manner and set aside. Cover with a damp paper towel to prevent dumplings from drying out.
Miso Broth
- Place warm water in large soup pot with digitata and shiitake mushrooms. Let soak for 1/2 hour. Remove digitata and slice into 1/2 inch squares. Slice shiitake, discarding stems. Return all to the pot of water. Bring to a boil and simmer 20 minutes, covered. While broth is cooking, assemble the wontons.
- When the broth is ready, carefully add the tofu cubes and wontons. In a small bowl, combine a few spoonfuls of broth with the miso and stir until it dissolves. Very gently simmer wontons for 5 minutes until wrapper turns translucent. Taste for salt. Stir wontons gently while they are cooking. Return miso mixture to pot. Simmer gently for 1 minute.
- Add scallions and serve immediately.
- For variety, add 1 cup of sliced bok choi and 1 cup snow peas to the broth instead of the soft tofu. Simmer with the wontons for 5 minutes.
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