Vegan Wonton Soup

Ingredients

• Water

  Plain, clean water

  2 cup or 473g

• Mushrooms

  Shiitake, dried

  5 mushrooms or 19g

• Wonton wrappers

  (includes egg roll wrappers)

  24 wrapper, wonton or 192g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  4 oz or 113g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger root

  Raw

  1 tsp or 2g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Sesame oil

  Salad or cooking

  ½ tsp or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 medium or 15g

• Garlic

  Raw

  1 cloves, minced or 3g

• Ginger root

  Raw

  1 tsp or 2g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  3 tbsp or 54g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

Directions

1. Bring water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes, then chop into small pieces. Reserve the soaking liquid.
2. In a food processor, pulse tofu, ginger, and garlic coarsely ground. Transfer to a bowl and mix with the chopped mushrooms, one-third of the soy sauce, sesame oil, and half of the chopped scallions.
3. Lay a wonton wrapper in a diamond shape. Place 1 teaspoon of filling in the center, moisten the top two edges with water, and fold into a triangle. Press to seal and form a loop by pulling the sides down. Repeat with remaining wrappers.
4. Combine vegetable broth and mushroom soaking liquid in a large pot and bring to a boil. Add remaining garlic and ginger, then the wontons. Simmer until wontons float, about 5 minutes. Remove from heat, stir in rice vinegar, remaining soy sauce, and cabbage.
5. Serve garnished with remaining scallions.

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