Wonton Miso Soup

One of the side effects of ditching the dairy is that we tend to eat a lot of Asian food. I may have learned to make a mean soy alfredo sauce, and there’s a plethora of dairy substitutes available, but in the end, it’s just so much easier to make dishes that don’t call for it to begin with. And on that note, I give you: Wonton Miso Soup (cue dramatic music).

Ingredients – Makes 2-3 servings

Wontons

One note: You could of course buy a head of cabbage, shred, salt, and press it… but it’s incredibly time consuming, and basically a royal pain. Thus, I use:

Premade coleslaw mix – green/red cabbage and carrots

½ onion

3 baby bok choi or ½ full sized bok choi

pkg bean sprouts

Tbsp soy sauce

½ tsp sesame oil

tsp garlic powder

tsp dried ginger

tsp lemon juice

Wonton wrappers (usually found in the refrigerated section of the produce dept)

Soup:

1 med. Carrot

¼ onion

1 baby bok choi

4 green onions

2 Tbsp miso paste

4 cups vegetable broth (¼ C set aside)

Chop the green onions on the diagonal. Set aside.

Finely slice carrot, onion and bok choi.

Saute in medium sauce pan in a dollop of olive oil until onions begin to turn translucent

Add the vegetable broth minus the reserved, and let simmer gently while you prepare the wontons.

Wontons
Chop all vegetables finely, including the coleslaw mix

Begin sauteing in a large pan on med heat with a generous splash of olive oil

Cook for about 5 minutes, then add the soy sauce, sesame oil, lemon juice and spices

Continue to cook until softened.

Remove from heat and allow to cool.

I won’t describe how to wrap the wontons myself. I used this guide for folding them, and chose Style 6. Do read the handling instructions available there too, it’s important not to let the wrappers dry out.

I made 10 wontons, although there is filling for much more. I just used the leftovers for fried rice.

Get a pot of water boiling. Add a little oil. Drop wontons in, and they are done once they float! Don’t be tempted to boil them directly in the soup, the flour on the wrappers will affect the flavour.

Use a fork to mix the miso with the reserved vegetable stock, then add to the soup. Taste-test here – if it’s too salty, add water a little at a time.

Ladle into bowls, add the cooked wontons and top with green onion. Enjoy!

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About Aubrey Foncine

I'm a self-taught foodie with a small kitchen and big aspirations!
This entry was posted in Asian, Soup, Vegan. Bookmark the permalink.

2 Responses to Wonton Miso Soup

  1. Erica says:

    Hey Fonz,
    What kind of miso paste do you use? White? Brown? Red? Which is best?

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