Before we started caring more about our health Sunday nights were usually for #Asian takeout, usually #Chinese. It definitely takes longer to make this soup than it does to order from the restaurant, but we definitely feel better avoiding all the excess msg.
Slightly Modified Recipe from Connoisseurus Veg | Serves: 4 | Time: 40 min
Ingredients
Wontons
4 ounces shiitake #mushrooms
2 garlic cloves, minced
1 tsp ginger
1 tbsp coconut aminos
1/2 tsp sesame oil
1/2 tsp liquid smoke
1 scallion finely chopped
16-20 vegan wonton wrappers
Soup
1/2 tbsp vegetable oil
1/2 tsp sesame oil
1 garlic clove, minced
1 tsp freshly grated ginger
5 cups vegetable broth
2 cups shredded #cabbage
1 tbsp rice vinegar
Coconut aminos or salt to taste
2 scallions, chopped
Instructions
Wontons
Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, aminos, sesame oil, liquid smoke, if using, and scallion.
Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used.
Soup
Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the cabbage and vinegar. Remove from heat and season with aminos or salt to taste.
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