Vegetable Wonton Soup

Cuisine

Chinese-inspired

Servings

4

Total time

45 min

Prep

30 min

Cook

15 min

Difficulty

hard

Ingredients

• 24 Each vegetarian wonton wrappers - 24 (count)
• 1 Cup napa cabbage, finely chopped - 1 (cup), Salted and squeezed dry before mixing into the filling.
• 2 Ounce fresh shiitake mushrooms, finely chopped - 2 (ounces), finely chopped
• 4 Ounce firm tofu, drained and crumbled - 4 (ounces), drained and crumbled
• 2 Each scallions, thinly sliced - 2 (count), Divided between the filling and final garnish.
• 1 Count garlic, minced - 1 (clove), minced
• 2 Teaspoon fresh ginger, grated - 2 (teaspoons), grated
• 2 Tablespoon soy sauce - 2 (tablespoons), Divided between the filling and broth.
• 2 Teaspoon toasted sesame oil - 2 (teaspoons), Divided between the filling and broth.
• 6 Cup vegetable broth - 6 (cups)
• 0.5 Teaspoon kosher salt - 1/2 (teaspoon), Divided between salting the cabbage and seasoning the broth.
• 2 Tablespoon water, for wetting edges, Used to wet and seal wonton wrapper edges.

Instructions

1. Prepare the vegetables and tofu

   1. *Finely chop* the napa cabbage and shiitake mushrooms, *drain and crumble* the tofu, *slice* the scallions, *mince* the garlic, and *grate* the ginger.

2. Salt and squeeze the cabbage

   2. 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.

3. Mix the filling

   3. 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.

4. Fill and seal the wontons

   4. 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*.

5. Season the broth

   5. 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. Cook the wontons

   6. 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.

7. Serve

   7. Ladle the *hot broth and wontons* into bowls and finish with the *remaining scallions*.