Photo credit: Whatdidyoueat.com
Wonton soup is one of my favourite Chinese dishes, but I have yet to find a restaurant that make a vegetarian version. I had always wanted to try making it, but was skeptical of making my own wontons. It turns out wontons are easy to make, especially if you have someone to help you assemble them!
Unless you own a pasta maker, I recommend purchasing wonton wrappers over trying to make them yourself. They are inexpensive, easy to store in the freezer, and can be used in other recipes such as vegetarian pot stickers. I wasn’t able to find wonton wrappers at either of my local grocery stores, so I had to go to Osaka supermarket. Wonton wrappers often contain egg products, so you will find them in the freezer or refrigerated section of the store. The brand of wonton wrapper recommend to me was Double Happiness.
This soup is best the day it is made as the wonton start to soften and disintegrate over time, but it is still very good the next day. You can also cook the wontons you intend to serve with the meal and freeze the leftover ones for another day. _______________________________________________________________________________________
Vegetarian Wonton Soup
- 1 Tbsp sesame oil
- 1 Tbsp minced garlic
- 2 cups thinly chopped green onions, divided
- 10 cups low-sodium vegetable broth
- For the Filling:
- 1 Tbsp canola oil
- 1 lb. crimini mushrooms, chopped finely
- 1/2 tsp garlic powder
- 1 16-ounce box firm tofu, finely shredded
- 1 1/2 tsp lemon juice
- About 40 wonton wrappers
- 1 1/2 cups broccoli florets
- 1 1/2 cups sliced bok choy
- Pepper, to taste
1. Prepare the broth. In a large stock pot, heat the oil over medium heat. Add the garlic and cook, stirring often, for about 2 minutest. 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 you prepared the wontons.
2. Prepare the filling. In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder. Cook, stirring often, until the mushroom are soft, about 3-4 minutes. Remove the pan from heat and stir in the crumbled tofu, lemon juice, and remaining 1/2 cup chopped scallions.
3. Fill the wontons. Set out the wonton wrappers on a dry surface. Place about 1 Tbsp of the filling into the center of the wontons. Moisten the edges of the wrappers with water, pull one corner to its diagonal and pinch, then pull the remaining two corners to the same point and pinch the edges closed. Repeat until all of the wontons or filling is used.
4. Bring a pot of water to simmering. Just before serving, cook the wontons until they come to the top of the pot, about 2-3 minutes. Use a slotted spoon to remove the wontons from the boiling water. Transfer wontons to each bowl.
Add the bok choy and broccoli florets to the simmering broth. Cook for about 2-3 minutes, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve.
Recipe adapted from dairyfreecooking.about.com