Vegan Wonton Soup

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      Vegan Wonton Soup
      For the Broth:
      1 tbs sesame or canola oil
      1 tbs finely chopped garlic
      2 cups thinly chopped scallions, divided
      10 cups low-sodium vegetable broth
      For the Filling:
      1 tbs canola oil
      1 lb cremini mushrooms, finely chopped
      1/2 tsp garlic powder
      16-oz container firm tofu, crumbled
      1 1/2 tsp lemon juice
      3/4 tsp salt
      40 wonton wrappers
      1 1/2 cups sliced bok choy
      1 1/2 cups broccoli florets
      salt, to taste
      1/8 tsp black pepper
      Prepare the broth: In a large stockpot, heat the oil over medium-high heat. Add the garlic and cook, stirring often, for about 2 min, or until fragrant. Add 1 1/2 cups of the chopped scallions and the vegetable broth. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while preparing the wontons.
      Prepare the filling: In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder once hot. Cook, stirring often, until the mushrooms are soft, about 3 to 4 min. Remove the pan from heat and stir in the crumbled tofu, lemon juice, salt and remaining 1/2 cup chopped scallions.
      Fill the wontons: Set out the wonton wrappers on a dry surface, such as a counter, cutting board, or baking sheet. Place about 1 tbs of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or fingers, and fold. Pull 1 corner to its diagonal and pinch, then pull the remaining 2 corners to the same point and pinch the edges closed. Repeat until all of the wontons or filling is used.
      Bring a pot of salted water to simmering. Just before serving, cook the wontons to be served with the meal (leftover wontons can be frozen until a later date) in the salted water until they become translucent, about 2 to 3 min. Use a slotted spoon to remove the wontons from the boiling water. Transfer 3 to 4 wontons to each bowl.
      Add the bok choy and broccoli florets to the simmering broth. Cook for about 2 to 3 min, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve immediately with salt and pepper to taste. Serves 8

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