Vegan Wonton Soup Recipe

ADSENSE IN ARTICLE AD

ADSENSE 336x280 bawah judul

For the wontons

Bring 2 cups of water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes. Once re-hydrated, chop mushrooms into small pieces. Reserve mushroom soaking liquid.
Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil, and green onion.
Take one wonton wrapper and lay it out in a diamond shape in front of you. Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper. Fold the bottom corner up to meet the top corner, making a triangle. Gently press down on the filling to squeeze out the air, then press the edges together to seal. Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton. Moisten the edges and press to seal.

For the wonton soup

Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil. Add the garlic and ginger. Add the wontons and reduce the heat to a simmer. Simmer until the wontons float, about 5 minutes. Remove from heat and stir in the rice vinegar, soy sauce, and cabbage. Serve in bowls garnished with green onion.

Recipes