Deconstructed wonton soup
Ingredients
- 2 tbsp oil
- 1 ½ cups onion, roughly chopped
- ¼ cup ginger, roughly chopped
- 6 cloves garlic, smashed
- 8 cups vegan chicken stock
- 20g dried shiitake mushrooms
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tsp sesame oil
- 400g vegan ground sausage
- ¼ cup panko
- 2 vegan eggs
- 1 tbsp soy sauce
- 1 tbsp grated ginger
- 1 tbsp grated garlic
- 1 tbsp minced chives
- 2 tsp rice vinegar
- ½ tsp black pepper
- ½ tsp granulated sugar
- 3-4 baby bok choy roughly chopped
- 15 wonton wrappers, quartered
- Sliced spring onion
- Chili oil
Steps
- Heat the oil in a pot over medium. Once hot add the onion, ginger and garlic, and sauté until browned.
- Pour in 1 cup of the stock and scrape up any brown bits at the bottom of the pot with a wooden spoon.
- Add the remaining stock, dried mushrooms, soy sauce, rice vinegar and sesame oil.
- Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour.
- Strain it through a fine-mesh sieve and discard the vegetables and mushrooms.
- Return the strained broth to the pot over medium-high heat.
- Combine ingredients from sausage to sugar, mixing well.
- Drop teaspoon size balls of the mixture into the broth. Cook, covered for 15 minutes
- Stir in the bok choy and simmer until just tender.
- Drop the wonton wrappers into the soup one at a time, whilst stirring. Simmer for a few minutes.