Veggie Wonton Soup
Wonton Soup is something that can be enjoyed almost all year long. It’s so light and flavorful it reminds me of spring even on cold days but it’s also fresh tasting which is just what I look for in a spring meal.
Ingredients:
For the Wontons:
1 pack wonton wrappers
4 - 6 shiitake mushrooms, chopped
1 Cup baby spinach leafs, washed
1 piece (1 inch) ginger, peeled and grated
3 garlic cloves, finely chopped
2 spring onions, finely chopped
2 tbsp. soy sauce
1 tsp. Sriracha or other chili sauce
For the Soup:
2 cups vegetable broth
1 large piece ginger, peeled and julienned
3-5 dried shiitake
2 tbsp. soy sauce
2 bok choi
2 carrots, peeled and julienned
2 (asian) spring onions, finely sliced
Directions:
For the dumplings, defrost the wonton wrappers if they are frozen.
For the filling prepare the spinach first. wash the leaves and put them in a bowl. Pour over boiling water and let wilt for 1-2 minutes. drain, squeeze out to remove any excess water and pat dry. Chop them very finely and put in a bowl. Add the finely chopped shiitake, garlic, ginger and spring onions. Season with soy sauce and Sriracha. The filling shouldn’t be too moist.
For the wontons, keep the skins covered with a moist kitchen towel while working with them, so they don’t dry out. Take one skin at a time and place a teaspoon full of the shiitake filling in the middle. Brush the rim of the skin with a wet finger, then fold the dumpling to a half moon shape, removing any excess air from the inside out as you go. take the dumpling in your hands and fold in little “pleats” now.
Spread the finished dumplings on a clean kitchen towel and refrigerate until used - or freeze, for later usage.
For the broth firstly start by julienning the ginger, add it to a large pot together with the vegetable broth and the dried shiitake. Bring to a boil.
Keep the bok choi, julienned carrots and sliced spring onions at the ready as soup additions.
To finish the soup, quickly blanch (in simmering - not boiling water) the wontons in batches They’re ready when they float on the top, which takes about 2-3 minutes. Carefully remove them with a sieve and divide between the bowls. Just before serving add the bok choi and carrots to the broth and heat for a few seconds. ladle the broth into the bowls and sprinkle with spring onions.
Check out the gallery page - Future Relics Gallery by Lori Buff
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| Veggie Wonton Soup |
For the Wontons:
1 pack wonton wrappers
4 - 6 shiitake mushrooms, chopped
1 Cup baby spinach leafs, washed
1 piece (1 inch) ginger, peeled and grated
3 garlic cloves, finely chopped
2 spring onions, finely chopped
2 tbsp. soy sauce
1 tsp. Sriracha or other chili sauce
For the Soup:
2 cups vegetable broth
1 large piece ginger, peeled and julienned
3-5 dried shiitake
2 tbsp. soy sauce
2 bok choi
2 carrots, peeled and julienned
2 (asian) spring onions, finely sliced
Directions:
For the dumplings, defrost the wonton wrappers if they are frozen.
For the filling prepare the spinach first. wash the leaves and put them in a bowl. Pour over boiling water and let wilt for 1-2 minutes. drain, squeeze out to remove any excess water and pat dry. Chop them very finely and put in a bowl. Add the finely chopped shiitake, garlic, ginger and spring onions. Season with soy sauce and Sriracha. The filling shouldn’t be too moist.
For the wontons, keep the skins covered with a moist kitchen towel while working with them, so they don’t dry out. Take one skin at a time and place a teaspoon full of the shiitake filling in the middle. Brush the rim of the skin with a wet finger, then fold the dumpling to a half moon shape, removing any excess air from the inside out as you go. take the dumpling in your hands and fold in little “pleats” now.
Spread the finished dumplings on a clean kitchen towel and refrigerate until used - or freeze, for later usage.
For the broth firstly start by julienning the ginger, add it to a large pot together with the vegetable broth and the dried shiitake. Bring to a boil.
Keep the bok choi, julienned carrots and sliced spring onions at the ready as soup additions.
To finish the soup, quickly blanch (in simmering - not boiling water) the wontons in batches They’re ready when they float on the top, which takes about 2-3 minutes. Carefully remove them with a sieve and divide between the bowls. Just before serving add the bok choi and carrots to the broth and heat for a few seconds. ladle the broth into the bowls and sprinkle with spring onions.
Check out the gallery page - Future Relics Gallery by Lori Buff
what a beautiful photograph, and I've never thought of making wonton soup must give it a try
ReplyDeleteI would love this, so tasty looking.
ReplyDeleteI have some wonton wrappers in the freezer, definitely going to try this. It has all of my favorite flavors.
ReplyDeletedang that looks good!
ReplyDelete