Veggie And Wonton Soup Recipes

VEGETARIAN WONTON SOUP

Steps:

• Drain tofu. Wrap tofu with paper towels and sandwich tofu block between two plates. Place a heavy object (e.g. cast-iron skillet) on top of the plate for at least 30 minutes and up to 2 hours to drain as much water as possible from the tofu.
• Mix and season wonton filling. In a mixing bowl, crumbled drained tofu with your fingers, then add finely chopped shiitake mushrooms, finely chopped wood ear mushrooms, grated carrot, and thinly sliced scallions. Season wtih soy sauce, mushroom sauce, sesame oil, mushroom granules (or salt), and ground white pepper. Mix well, and marinate for at least 30 minutes and up to 2 hours.
• Wrap wontons. Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.
• Store extra wontons. Line a baking sheet with parchment paper. Arrange wrapped wontons on the parchment paper-lined baking sheet in one layer, no touching between wontons. Place in the freezer until partially frozen, then transfer to a ziplock bag. The frozen wontons should not be sticking to one another. And when you want to use them, simply remove as many as needed from the ziplock bag, and cook without thawing.
• Boil together vegetable stock and grated ginger. Add mushroom granules (or salt) to suit your taste.
• Add wontons to the soup, and cook until wonton floats, indicating that they are fully cooked.
• Turn off the heat, add chopped scallions, chopped cilantro, and deep-fried shallot. Stir to mix, and serve immediately.

VEGGIE WONTONS

Steps:

• Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.
• Heat the sesame oil in a wok or in a large saute pan if you don't have a wok.When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.
• Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
• Now that the veggie wontons are made, you can use them right away or freeze them.
• The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.Transfer to a freezer bag, and use within three months.

VEGETABLE WONTON SOUP

Steps:

• BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) as per package directions. Drain in a strainer and set aside.
• MAKE SOUP: Heat broth in the same pot to medium-high heat until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium heat and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked prepared wontons.
• SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts, a drizzle of chili oil and chopped green onion if desired. Ladle into serving bowls and serve immediately right from the pot.

VEGETARIAN WONTON SOUP RECIPE

Steps:

• To begin making the Vegetable Wonton Soup, first get the momos ready. Do not steam them, as we will be cooking it in the soup base. Keep the filled.
• Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.
• To begin making the soup broth, heat the sesame oil in a wide saucepan. Add the onions, ginger, garlic and green chillies and saute for a few seconds.
• Next add in 3 cups of water, salt, vinegar, soy sauce. Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth. Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.
• Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth. Gradually add all of them and increase the heat of the soup. Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes. You will notice the wontons come floating to the top.
• At this stage turn off the heat. Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.