45mVegetable Wonton Soup
Chinese-style vegetarian wonton soup filled with napa cabbage, shiitake mushrooms, firm tofu, and scallions. The wontons are boiled in hot vegetable broth for a light, comforting soup.
- Cuisine
- Chinese-inspired
- Energy
- 184 calories per serving
- Protein
- 8.6 g per serving
- Carbs
- 29.5 g per serving
- Fat
- 3.8 g per serving
- Sodium
- 2019 mg per serving
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Cook this recipe
- vegetarian wonton wrappers-24 each
- vegetable broth-6 cups
- firm tofu-4 oz
- fresh shiitake mushrooms-2 oz
- scallions-2 each
- garlic-1 clove
- napa cabbage-1 cup
- soy sauce-2 tbsp
- water-2 tbsp
- fresh ginger-2 tsp
- toasted sesame oil-2 tsp
- kosher salt-0.5 tsp
Finely chop the napa cabbage and shiitake mushrooms, drain and crumble the tofu, slice the scallions, mince the garlic, and grate the ginger.
Keep the knife blade angled away from your fingers while chopping and slicing.
Place the napa cabbage in the bowl with 1/4 teaspoon salt and let stand 10 minutes; squeeze it dry in a clean kitchen towel to keep the filling from getting watery.
Combine the squeezed cabbage, shiitake mushrooms, firm tofu, half the scallions, garlic, ginger, 1 tablespoon soy sauce, and 1 teaspoon sesame oil until the filling is evenly mixed.
Place a wonton wrapper on a clean surface, add about 1 level tablespoon filling to the center, wet the edges with water, then press out air and seal tightly into a wonton shape. Divide the filling evenly among the 24 wonton wrappers.
Bring the vegetable broth to a gentle boil in the large pot; stir in the remaining soy sauce, remaining sesame oil, and remaining salt.
Bring the broth up gently and avoid splashing as it comes to a boil.
Add the wontons to the hot broth and stir gently to prevent sticking; cook at a gentle boil for 4 to 6 minutes, until the wrappers look translucent and the wontons float.
Maintain a gentle boil to reduce splashing and help prevent the wontons from tearing.
Ladle the hot broth and wontons into bowls and finish with the remaining scallions.
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