PASTA - veg wonton soup (mushrooms)

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Vegetarian Wonton Soup / Joy of Cooking

 

Recipe By :Joy of Cooking: All About Vegetarian Cooking

Serving Size : 6 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Sliced fresh shiitake mushrooms -- (about 5/cup)

(see tip if using dried mushrooms)

1 tablespoon vegetable oil

2 cups chopped white mushrooms -- (about 2.5 oz/cup)

8 ounces firm tofu; drained -- crumbled (about 1 1/2 cups)

2 scallions -- chopped (about 1/2 cup)

1/2 cup thinly sliced Napa cabbage

1 tablespoon minced fresh ginger

SAUCE:

2 tablespoons light or dark soy sauce

1 tablespoon toasted sesame oil

1 tablespoon dry sherry or Shaoxing wine

1 teaspoon chili oil (optional)

1 teaspoon sugar

1/2 teaspoon salt

1/8 teaspoon ground black pepper

EGG WASH:

1 large egg

1 tablespoon water

SOUP:

5 cups vegetable stock -- see tip

1 1/2 teaspoons salt

GARNISH:

Decoratively cut carrots

Chopped scallion greens

 

In a large skillet, heat oil over medium heat. Add the shiitake mushrooms along

with the next five ingredients (white mushrooms through ginger). Saute until the

vegetables are wilted, about 5 minutes. Let cool, then season with listed sauce

ingredients. Set aside.

 

In a small bowl, stir together the egg and water.

 

Working in batches of 10 at a time, lay out the first batch of Wonton wrappers

To assemble, arrange wrappers so that one point is facing you, in a diamond

pattern. Lightly brush each wrapper with the egg wash. Place a teaspoon of

filling in the center of each wrapper. Fold the wonton in half, by bringing the

top comer to meet the bottom corner, forming a triangle. Seal by pressing the

edges firmly, squeezing all the air out as you seal. To finish, bring the two

outside comers to meet at the center and press to seal. If the wonton wrappers

start to dry out, moisten the comers with egg wash. When all the wontons are

assembled, set aside.

 

In a soup pot, bring to a simmer vegetable stock. Season with salt. Cover and

keep warm. Bring a large pot of water to a simmer. Drop in the wontons in 2 or 3

batches and simmer gently until done, about 5 minutes. Drain, then divide among

individual bowls. Ladle the hot broth over the wontons. Garnish with carrots and

green onions. Serve 5 wonton and 1 cup per person.

 

 

TIP - DRIED MUSHROOMS: 6 dried medium shiitake mushrooms soaked in 2 cups hot

water for 30 minutes. Drain the mushrooms, straining the soaking liquid through

a fine-mesh sieve lined with a dampened paper towel. Remove the mushroom stems,

and thinly slice.

 

 

TIP STOCK: If you rehydrated dried mushrooms, use the strained soaking liquid

plus vegetable stock.

 

Cuisine:

" Asian "

Yield:

" 6 cups "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 238 Calories; 10g Fat (38.5% calories

from fat); 10g Protein; 27g Carbohydrate; 4g Dietary Fiber; 33mg Cholesterol;

2427mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 2

Fat; 0 Other Carbohydrates.

 

NOTES : Homemade wontons are easy to prepare with readily available premade

wrappers. When cooking wontons, keep the water at a low simmer to prevent them

from opening.

 

 

Nutr. Assoc. : 3386 0 0 3386 3287 0 0 0 0 1396 0 3181 0 0 0 0 0 0 0 0 0 0 0 0 0

 

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