Wonton Mushroom Soup Recipe
Yield: 4 servingsYield: 4 servings
Recipe by luhu.jp
Ingredients:
VEGGIE LIFE; JAN 1995
1: wonton filling:,
8 oz: firm tofu, drained
2 cl: garlic, minced
2 teaspoon: fresh ginger root, minced
1: scallion, minced
7: snow peas, minced
1: egg replacer for one egg,
2 teaspoon: soy sauce,
1/2 teaspoon: sugar, optional
3 tablespoon: sunflower seeds, roasted, un
1 teaspoon: rice wine,
2/3 cup: bread crumbs, fresh
1 teaspoon: sesame oil,
1: wontons:,
1/2 cup: water,
1 teaspoon: cornstarch,
1 pkg: won-ton wrappers,
1: soup:,
4 cup: mushroom stock,
1/2 cup: snow peas,
2: shiitake mushrooms, sliced
Directions:
1. Combine all the wonton filling ingredients in a bowl and mix
thoroughly. a cup, combine water and cornstarch.
2. Place a small teaspoon of filling on a wonton skin. Dip a finger
into water-cornstarch mixture and run the dampened finger around the
edges of th wonton skin. Fold the skin over to make a triangle and
press the edges together well. Dampen the two farthest corners and
press together to make a hat shape.
3. In a medium pot, bring the stock to a simmer. Drop in 3 or 4
wontons pe person for no longer than 2 minutes, until the wonton
skins are just tender Add the snow peas and mushrooms lices at the
same time as the wontons.
4. Taste for salt. Ladle into bowls and serve hot.
Yield: 4 servings
Source from luhu.jp
thoroughly. a cup, combine water and cornstarch.
2. Place a small teaspoon of filling on a wonton skin. Dip a finger
into water-cornstarch mixture and run the dampened finger around the
edges of th wonton skin. Fold the skin over to make a triangle and
press the edges together well. Dampen the two farthest corners and
press together to make a hat shape.
3. In a medium pot, bring the stock to a simmer. Drop in 3 or 4
wontons pe person for no longer than 2 minutes, until the wonton
skins are just tender Add the snow peas and mushrooms lices at the
same time as the wontons.
4. Taste for salt. Ladle into bowls and serve hot.
Yield: 4 servings
Source from luhu.jp
Tags
Soups