Wonton Soup | Recipe
Wonton clan ain’t nothing to fux with
you know.
One of the quintessential comfort soups to whip up on a cold day, a sick day, or raging hangover: wonton soup. Simmering light and savory soup with floating wontons, baby bok choy and scallions. Def the cure-all, and faster to whip up at home than even reaching for the take out menu.
Traditionally the wontons are usually pork + shrimp, but I wanted to make them lighter and in our efforts to eat less meat: tofu, bok choy + mushroom wontons— vegan and totally delicious. Recipe below!
for the filling:
3 large baby bok choys
4-5 rehydrated shiitake mushrooms + 1 tbsp of mushroom water
1 tbsp soy sauce
4 cloves garlic, minced
3 scallions, chopped
3 slices ginger, minced
1.5 tsp hoisin
2 tsp sesame oil
1 tbsp shao xing wine
1.5 tsp cornstarch
1/2 block firm tofu, pressed + pat dry
dumpling wrappers (square white ones)
small bowl of water
for the broth:
4 cups chicken stock (or vegetable stock) + 1 cup water
3 rehydrated shiitake mushrooms + 2 tbsp mushroom water
1/2 tsp sesame oil
1 tsp soy sauce
2 cloves garlic, minced
2 scallions chopped, the long white parts are great for soup
2-3 slices ginger, julienned
let’s cook:
First press the tofu to remove any excess water from the tofu, you can use a cutting board or heavier bowl to put on top of the tofu to press it. This will make sure the wontons aren’t too watery or break apart while cooking!
To fold the wontons you can use the folding method to the right. Use water around the edges and press them together to seal and remove any air pockets.
Simmer the broth for 3-5 minutes.
Boil a separate pot of water and cook wontons for 4-5 minutes along with your choice of vegetable. We used baby bok choy here, and you can blanch or cook them as longer depending on your preference! Top with scallions and enjoy!
