Vegetable Wonton Soup Food

VEGETARIAN WONTON SOUP

Steps:

• Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
• Add oil, salt and pepper. Mix well.
• Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
• Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
• Garnish some chopped green onions and serve hot.

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.

VEGETABLE WONTON SOUP

Steps:

• 1 Make the wontons: Heat a wok or large skillet over medium heat
• 2 Working in batches if needed, add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes
• 3 Scoop the spinach into a clean kitchen towel and squeeze out as much water as possible
• 4 Transfer the drained spinach into the bowl of a food processor
• 5 Remove the stems from the mushrooms, lightly smash them with the back of your knife, tear into pieces, and set aside to use to make the soup
• 6 Tear or cut the caps into big pieces and transfer them to the food processor, along with the tofu, scallions, sesame oil, ginger, cornstarch, salt and pepper
• 7 Pulse until the mixture is finely chopped
• 8 Taste, and add more salt, if needed
• 9 To form the wontons, fill a small glass with water
• 10 Place a wonton wrapper on the countertop and spoon 1 heaping teaspoon of filling into the center
• 11 Dip your finger into the water and moisten two contiguous edges
• 12 Lift the point on the opposite side of the moistened edges, and fold the wonton over the filling into a triangle, working out any air bubbles from the center and pressing the edges to seal
• 13 You can leave the wonton like this for the simplest method, or form a flower-bud shape: Lay the wonton so the triangle is pointed away from you and the "spine
• 14 " the long edge where the filling sits, is horizontal
• 15 Roll the spine edge up and over once, then moisten the two points on each side, bring them together, and pinch to seal
• 16 Continue with the remaining wrappers until you have made all the wontons
• 17 Make the soup: Heat a large saucepan over medium-high heat
• 18 Chop 2 scallions and set aside
• 19 Smash the remaining 3 scallions, then cut into 2-inch pieces and add them to the pan
• 20 Cook, stirring a few times, until lightly charred all over, about 2 minutes
• 21 Pour in the water and add the reserved shiitake stems, ginger, soy sauce, salt and pepper
• 22 Bring to a boil, then reduce the heat until the soup is simmering, cover, and cook for 15 minutes
• 23 Strain out the shiitake stems, ginger and scallions
• 24 Taste, and season with more salt or soy sauce, if needed
• 25 Return to low heat, and cover to keep hot
• 26 Bring a large saucepan of water to a boil, then carefully slide the wontons into the boiling water and cook until they float and become translucent around the filling, 2 to 3 minutes
• 27 Using a slotted spoon, transfer them to serving bowls, dividing them equally
• 28 Drizzle with a little sesame oil so that they don't stick to each other
• 29 Ladle the hot soup over the wontons in the bowls, sprinkle with the chopped scallions and serve hot

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.

WONTON SOUP

Steps:

• In a large saucepan or soup pot heat the oil over medium high heat until hot. Add 1 tablespoon of the garlic and 1 tablespoon of the ginger and cook, stirring, until fragrant, 1 to 2 minutes. Add the 1/4 cup of sliced scallions and the chicken broth and bring to a boil. Reduce heat to medium low so that the broth just simmers. Allow broth to simmer for at least 20 to 30 minutes while the wontons are being assembled.
• In a small mixing bowl combine the remaining teaspoon of minced garlic, remaining tablespoon of chopped ginger, 3 tablespoons of finely chopped scallions, the pork, egg yolk, soy sauce, rice wine vinegar, sesame oil and crushed red pepper. Mix until thoroughly combined.
• Working on a flat work surface, lay out a few of the wontons. (Keep remaining wonton wrappers covered with plastic wrap.) Fill a small bowl partially with cool water and set aside. Using a teaspoon measure, place a heaping teaspoonful of the meat filling in the center of each wonton. Using your fingers, lightly wet the edges of the wonton. Bring 2 opposite corners of the wonton together to form a triangle and enclose the filling, pressing edges firmly around the mound of filling to eliminate any air pockets and seal. Moisten opposite corners of the long side. Curl moistened corners toward each other, overlapping one on top of the other, and press the edges together to seal. You should now have a rounded stuffed wonton with a triangle poking up at the top. Assemble the remaining wontons in the same manner. When the wontons are all assembled, set aside.
• Add the sliced bok choy, mushrooms, and bamboo shoots to the broth and cook for 2 to 3 minutes. Using your hands or a slotted spoon, gently add the prepared wontons to the simmering broth. Increase the heat slightly so that the broth returns to a gentle simmer. Cook, stirring occasionally (very gently), until the wontons float and the pork filling is cooked through, about 5 minutes. Serve immediately.

WONTON SOUP

Steps:

• Wontons:
• Combine the first 5 ingredients in large bowl and mix together thoroughly. Place 1/2 teaspoon of filling in the center of each wonton wrapper. Moisten the sides of wrapper with water and then fold diagonally in half to form a triangle. Moisten the edges of the triangle and bring both points of the triangle base towards the center to form a wonton shape. Set aside.
• Soup:
• In a soup pot, saute the chicken strips and minced garlic in the vegetable oil. Add the chicken stock, soy sauce, sesame oil, and barbecue pork. Simmer for 15 minutes on medium heat. Add the dumplings and cook for another 10 minutes. Drain the bamboo shoots and water chestnuts; add to soup pot. Add the frozen vegetables and simmer for another 10 minutes.