I've been wanting to try a vegan Wonton soup. I recently came across another Martha Stewart recipe online but put my own vegan spin on it. It turned out really well. What a easy and fun soup to make. For our time crunched folks you can make this in under 30 minutes. Here's the recipe:
Ingredients
- 24 rectangular (3 1/2-by-3-inch) or square Wonton wrappers
- Wonton Filling
- 2 cans (14.5 ounces each) reduced-sodium chicken broth
- Coarse salt
- 3 scallions, thinly sliced on the diagonal
- 2 to 3 teaspoons rice vinegar
- 1/2 teaspoon toasted sesame oil
Wonton Filling: This is where I substituted pork for vegan ground " beef", using tofu bit instead. I'm sure either or would taste great. This will make about 24 Wontons.
Ingredients: 1/2 cup finely chopped Napa or Savoy cabbage
coarse salt
3 scallions finely chopped
1 tablespoon of finely chopped peeled fresh ginger ( or use ginger paste)
1 teaspoon of soy sauce
1 teaspoon of toasted sesame oil
In a medium bowl, toss cabbage with 1/2 teaspoon of salt. Add your veggie " meat" or pork, scallions, ginger, soy sauce and sesame oil. Mix well with fork.
- Make Wontons
- Make soup: In a large pot, combine broth, 4 cups water, and 1 teaspoon salt; bring to a boil. Add wontons one at a time; return to a boil. Reduce heat to medium, and simmer until wontons are just cooked through, 4 to 6 minutes. Stir in scallions, vinegar, and sesame oil; season with salt. Serve.
- Making Wontons: 1. Work with one wrapper at a time, and keep the rest covered with a damp towel. Spoon one rounded teaspoon of filling in center.
- With dampened fingers, wet the four edges. To make a triangle, fold wrapper in half over filling, making sure the ends meet and filling is centered; press edges down firmly to seal.
- Moisten one tip on long side of triangle. Then bring together both tips on long side, overlapping them slightly; press tips together to seal.Fold remaining top corner back. Transfer to an oiled plate; cover with a damp towel to keep moist. Repeat with remaining wrappers and filling.
