Vegetarian Wonton Soup Food

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.

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.

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.

QUICK VEGETARIAN WONTONS

Steps:

• Heat a teaspoon of oil in a wok on high heat.
• Add ginger and garlic.
• Stir fry for 10 seconds.
• Add coleslaw mix and stir fry for about a minute until cabbage is crisp tender.
• Add soysauce, chili oil, salt and pepper.
• Let filling cool.
• Keep wonton wrappers covered with a paper towel.
• Working with one wrapper at a time, place a heaping teaspoon of filling in the center.
• Brush sides with water and form a triangle.
• Press sides to seal.
• Bring the two opposite corners of the triangle together.
• Keep the filled wontons on a plate dusted with cornstarch, such that they do not touch each other.
• Steam for 15 minutes until done.
• Serve hot with soy sauce.