• E7885f40863eaba97947226b5bbaf470

Shittake Wonton Soup

This vegan wonton soup is made with savoury shiitake stuffed wontons, crispy napa cabbage and a light gingery broth.

Prep
Cook
Serves 4people
Ingredients
4
oz shiitake mushrooms
2
garlic cloves, minced
1
tsp freshly grated ginger
1
tbsp soy sauce
1/2
tsp sesame oil
1/2
tsp liquid smoke, optional
1
scallion finely chopped
16-20
vegan wonton wrappers
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 napa cabbage
1
tbsp rice vinegar
Soy sauce or salt to taste
2
scallions, chopped
Directions
1.
Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
2.
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.
3.
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 napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste.
4.
Ladle into bowls and top with scallions. Serve.

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