Chinese 15 min

Chinese Wonton Soup with Vegetables

Name: Chinese Wonton Soup with Vegetables
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 30 wonton wrappers; 8 oz extra-firm tofu, finely crumbled; 1 cup spinach, blanched, squeezed dry, and minced; 4 dried shiitake mushrooms, soaked and minced; 2 tablespoons soy sauce; 1 tablespoon sesame oil; 1 teaspoon ginger, grated; 1/4 teaspoon white pepper; 6 cups vegetable broth; 2 cups bok choy, halved; 1 tablespoon soy sauce for broth; Green onion and white pepper for serving

veganvegetariandairy-freehealthy

Ingredientsfor 2

280

Cal

12g

Protein

42g

Carbs

Fat

130 wonton wrappers
28 oz extra-firm tofu, finely crumbled
31 cup spinach, blanched, squeezed dry, and minced
44 dried shiitake mushrooms, soaked and minced
52 tablespoons soy sauce
61 tablespoon sesame oil
71 teaspoon ginger, grated
81/4 teaspoon white pepper
96 cups vegetable broth
102 cups bok choy, halved
111 tablespoon soy sauce for broth
12Green onion and white pepper for serving

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Instructions

1
Combine crumbled tofu, spinach, mushrooms, soy sauce, sesame oil, ginger, and white pepper. Mix until combined — the filling should be cohesive enough to hold together when wrapped.
2
Place 1 teaspoon filling in the center of each wrapper. Moisten edges, fold into a triangle, press to seal, then bring the two lower corners together and press to form the classic wonton shape.
3
Boil wontons in unsalted water for 4–5 minutes until wrappers are translucent. Remove with a slotted spoon.
4
Heat vegetable broth and season with soy sauce. Blanch bok choy for 1 minute in the broth.
5
Divide wontons among bowls with bok choy. Ladle hot broth over everything. Top with green onion and white pepper. These vegetarian wontons are surprisingly satisfying — the tofu-mushroom filling provides substantial umami.