Homemade Vegan Wonton Soup
Ingredients
- Wonton wrappers
- 4 cups chopped Napa cabbage
- 7 ounces firm tofu
- 1 small chopped carrot
- 4 ounces finely chopped mushrooms (optional)
- 2 teaspoons grated ginger
- 38 grams mung bean thread
- A handful of chopped scallions or cilantro
- Oil for cooking
- Salt
- Blanched greens (e.g., bok choy)
Seasoning
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- Oil
- White pepper to taste
- Salt to taste
Soup broth
- Homemade or veggie stock
- Chopped scallions
- Mushroom seasoning
- Fried shallots
- White pepper
Preparation
Place julienned Napa cabbage in a large bowl and gently massage it with 1 teaspoon of salt. Set aside for 15 minutes.
In a heated non-stick pan with 3 teaspoons oil, sauté mushrooms and ginger until fragrant. Add carrot and tofu, and cook for another minute. Season with soy sauce or salt, sesame oil, and white pepper.
Squeeze the Napa cabbage to remove liquid. Mix it in a bowl with the tofu mixture, mung bean threads, chopped scallions, and season if needed.
To make each wonton, place a wrapper in one hand, add a spoonful of filling in the center, wet the edges with water, and seal by bringing all edges together, pressing out air bubbles.
Heat the soup broth and season with chopped scallions, mushroom seasoning, fried shallots, and white pepper.
Bring the broth to a boil, add the wontons, and cook until they float to the top.
Add blanched greens and serve hot.
