Most cozy and delicious vegan wonton soup

Von WoonHeng · 60 Min.

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Zubereitung

1. Heat a large non-stick pan with a tablespoon of oil. Fry the mushrooms and carrots until fragrant.
2. Add the cabbage and cook about a minute (longer for softer cabbage). Season with salt, pepper and vegan oyster sauce.
3. Transfer to a food processor, add the tofu and pulse into small pieces.
4. Move to a large bowl and season with more salt, white pepper, mushroom seasoning if using, and sesame oil if needed. Mix well.
5. Place a wonton wrapper on your palm, add about a teaspoon of filling, bring the edges to the middle and pinch closed, pushing out air as you seal.
6. Bring 3 cups of water or vegetable stock to a boil in a small pot. Season with salt, pepper, mushroom seasoning and toasted sesame oil.
7. Add the vegetables and seaweed and cook until crisp-tender. Keep the soup on low heat.
8. Bring a large pot of water to a rolling boil, then slowly drop in the wontons and cook until they float. Let them stay afloat a few more seconds.
9. Divide the soup between 2 bowls, add the wontons, and garnish with scallions or cilantro, a drizzle of sesame or shallot oil, and fried shallots. Serve with chile in soy sauce on the side if you like.

Zusammengefasst aus dem Video von WoonHeng. Schau es dir für die Details an.

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