We took another trip to our local Asian supermarket recently, which resulted in an immediate need for wontons! Who doesn’t love little dumplings filled with yummy ingredients and then either pan-fried or like in this tasty recipe served with a rich earthy broth for a scrumptious vegetarian wonton soup!!
It’s really easy to create tasty vegetarian versions of this popular Asian soup and you can try adding all sorts of ingredients to your wontons. Replace the enoki mushrooms in this recipe with tofu or tempeh or button mushrooms if you prefer. The truly beautiful flavour of shiitake mushrooms is essential to get the best flavour out of your broth so be sure not to skip them.
This vegetarian soup recipe is fairly simple to prepare, with three main elements it take a little preparation time but, nothing difficult. A veggie wonton soup is just the thing to warm your belly and keep you happy. Full of lots of lovely and healthy ingredients; this soup is destined to be a favourite in our home and hopefully yours too :)
Enoki Mushroom Wontons
Preparation time: 30mins
Makes approx. 20 wontons
- 20 wonton wrappers (some store brought wrappers contain egg so be sure to check the ingredients if you are vegan)
- 1 tbs rice bran or peanut oil
- 3 spring onions, finely diced
- 10g (0.35oz) fresh ginger, peeled and finely grated
- 2 garlic cloves, minced
- 200g (7oz) fresh enoki mushrooms, finely diced
- 2 tbs kekap manis (Indonesian soy sauce)
- ½ tsp soy sauce
- ½ tsp grated palm sugar
- 2 tbs (small handful) fresh coriander (cilantro), chopped
- 150g (5oz) wombok (Chinese cabbage), finely diced
Heat the oil in a frypan or wok over a medium heat. Add the ginger, garlic and spring onions; fry off for 1 minutes then add the enoki mushrooms tossing over the medium heat add the kekap mains, soy sauce and palm sugar.
Continue to fry for 1-2 minutes and toss to combine all the ingredients well, remove from the heat and toss through the fresh coriander and diced wombok, set aside.
On a clean dry work surface lay out one wonton wrapper and place about a teaspoon of the mushroom mixture into the center. Wet the edges of the wonton wrapper and then fold in half diagonally to form a triangle. Gently seal the edges and then fold and pinch the three corners together to form the wonton, set aside. Repeat with remaining wontons.
Grilled Baby Bok Choy
Preparation time: 15mins
- 1 tbs rice bran or peanut oil
- 2 bunches of baby bok choy (or you favorite Asian Greens)
- 3 tsp sesame oil
Heat a grill pan or grill BBQ plate to medium/high and lightly grease with the rice bran or peanut oil. Add the baby bok choy and sprinkle with a dash of sesame oil. Allow the bok choy to grill for a few minutes before turning.
Continue to cook the bok choy making sure all sides are golden, finish with another sprinkle of sesame oil and then remove from the heat. Allow to cool slightly before chopping into bite-sized pieces, set aside.
Enoki Mushroom Wonton Soup w/ Grilled Baby Bok Choy
Preparation time: 25mins
- 2 lts (4 pts) good quality vegetable stock (I used a no animal content ‘chicken’ stock)
- 150ml (5 fl oz) water
- 20g (0.7oz) dried sliced shiitake mushrooms
- 10g (0.35oz) fresh ginger, peeled
- prepared enoki wontons
- prepared grilled baby bok choy
- soy sauce to taste
- chilli flakes to serve
Bring the stock, water, shiitake mushrooms and ginger to a gentle boil and allow to simmer for 5 minutes. Check the broth for seasoning and add soy sauce to taste (approx. 1-2 tsp). Remove the piece of ginger.
With the broth still simmering add the prepared wontons and allow to gently simmer for 5 minutes.
To serve spoon the wontons out between deep bowls top with chopped bok choy and then spoon over a generous amount of broth and shiitake mushrooms. Serve sprinkled with chilli flakes if you desire.
A delicious vegetarian wonton soup recipe to fill hungry bellies!!
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