Wonton soup
Ingredients
- 1 packet wonton wrappers
- 5 dried shiitake mushrooms
- 100g extra-firm tofu, pressed
- 6 shiitake mushrooms, finely diced
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tbsp soy sauce
- 1 tsp rice wine vinegar
- ½ tsp sesame oil
- 1 tsp brown sugar
- 1 green onion, chopped
- 1 carrot, grated
- 1 garlic clove, minced
- 1 tsp ginger, grated
- 4 cups vegetable stock
- 2 cups mushroom soaking liquid
- 1 tbsp rice vinegar
- 3 tbsp soy sauce
- Pak choi
- Broccoli
- 2 green onions, chopped
- Chilli oil
Steps
- Add dried shiitake mushrooms to two cups of boiling water and cover to submerge. Allow to rehydrate for 30 minutes.
- Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground.
- Place tofu in a bowl and add the chopped mushrooms, carrot, soy sauce, rice wine vinegar, brown sugar, sesame oil and green onion.
- Place a tsp of mixture in each wrapper then wet the edges and stick them together.
- Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil.
- Add the garlic, ginger and broccoli. Add the wontons and reduce the heat to a simmer.
- Simmer until the wontons float, about 5 minutes. Adding the halved and cored pak choi about halfway through.
- Remove from heat and stir in the rice vinegar and soy sauce