This is one of my favorite soup recipes for any time of year. It's simple and inexpensive to make, and it just feels healthy. Served with a bowl of rice or on its own, it makes a terrific lunch or light dinner, but it's also a great first course for larger dinner parties.
Note: many wonton skins are sold from the freezer sections in groceries, and if this is the case in your market, make sure to thaw your wrappers before using.
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: About 8 servings
- 1 T. sesame or canola oil
- 1 T. finely chopped garlic
- 2 cups thinly chopped scallions, divided
- About 10 cups low-sodium vegetable broth
- For the Filling:
- 1 T. canola oil
- 1 lb. crimini mushrooms, chopped finely
- 1/2 t. garlic powder
- 1 16-ounce box firm tofu (not Silken), crumbled
- 1 1/2 t. lemon juice
- 3/4 t. salt
- About 40 wonton wrappers (if vegan, make sure the wrappers are egg-free)
- 1 1/2 cups broccoli florets
- 1 1/2 cups sliced bok choy
- Salt and pepper, to taste
1. Prepare the broth. In a large stock pot, heat the oil over medium-high heat. Add the garlic and cook, stirring often, for about 2 minutes, or until fragrant. Add 1 1/2 cups of the chopped scallions and the vegetable broth. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepared the wontons.
2. Prepare the filling. In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder once hot. Cook, stirring often, until the mushroom are soft, about 3-4 minutes. Remove the pan from heat and stir in the crumbled tofu, lemon juice, salt and remaining 1/2 cup chopped scallions.
3. Fill the wontons. Set out the wonton wrappers on a dry surface, such as a counter, cutting board, or baking sheet. Place about 1 T. of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or your fingers, and fold: pull one corner to its diagonal and pinch, then pull the remaining two corners to the same point and pinch the edges closed. (To see this done step-by-step, check out my chocolate wontons recipe tutorial.) Repeat until all of the wontons or filling is used.
4. Bring a pot of salted water to simmering. Just before serving, cook the wontons you intend to serve with the meal (leftover wontons can be frozen until a later date) in the salted water until they become translucent, about 2-3 minutes. Use a slotted spoon to remove the wontons from the boiling water. Transfer 3-4 wontons to each bowl.
Add the bok choy and broccoli florets to the simmering broth. Cook for about 2-3 minutes, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve immediately with salt and pepper to taste.