Vegetable Wonton Soup

Servings: 4 · Prep: 30 min · Cook: 15 min · Total: 45 min

Ingredients

• 24 each vegetarian wonton wrappers
• 1 cup napa cabbage
• 2 oz fresh shiitake mushrooms
• 4 oz firm tofu
• 2 each scallions
• 1 clove garlic
• 2 teaspoons fresh ginger
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 6 cups vegetable broth
• 1/2 teaspoon kosher salt
• 2 tablespoons water

Equipment

Cutting Board; Large pot; Chef’s knife; Large mixing bowl; Slotted spoon; Clean kitchen towel; Ladle; Small bowl of water; cutting board; large pot; chef’s knife; large mixing bowl; slotted spoon; clean kitchen towel; ladle; small bowl of water

Steps

1. Prepare the vegetables and tofu. Finely chop the napa cabbage and shiitake mushrooms, drain and crumble the tofu, slice the scallions, mince the garlic, and grate the ginger.
   • 1 cup napa cabbage — finely chopped
   • 2 ounces shiitake mushrooms — finely chopped
   • 4 ounces tofu — drained and crumbled
   • 2 Each scallions — thinly sliced
   • 1 Count garlic — minced
   • 2 teaspoons ginger — grated

   Keep the knife blade angled away from your fingers while chopping and slicing.

2. Salt and squeeze the cabbage. 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.
   • 1 cup napa cabbage — finely chopped
   • 1/4 teaspoon Kosher Salt
3. Mix the filling. 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.
   • 1 cup napa cabbage — finely chopped
   • 2 ounces shiitake mushrooms — finely chopped
   • 4 ounces tofu — drained and crumbled
   • 1 Each scallions — thinly sliced
   • 1 Count garlic — minced
   • 2 teaspoons ginger — grated
   • 1 tablespoon soy sauce
   • 1 teaspoon sesame oil
4. Fill and seal the wontons. 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.
   • 24 Each wonton wrappers
   • 2 tablespoons Water
5. Season the broth. Bring the vegetable broth to a gentle boil in the large pot; stir in the remaining soy sauce, remaining sesame oil, and remaining salt.
   • 6 cups vegetable broth
   • 1 tablespoon soy sauce
   • 1 teaspoon sesame oil
   • 1/4 teaspoon Kosher Salt

   Bring the broth up gently and avoid splashing as it comes to a boil.

6. Cook the wontons. 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.

7. Serve. Ladle the hot broth and wontons into bowls and finish with the remaining scallions.
   • 1 Each scallions — thinly sliced

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