Tofu Wonton Soup
I went to a dinner party on Thursday night, the theme being year of the rabbit.
I brought wonton soup, as it is a traditional chinese new year food. I made my wonton soup with tofu instead of pork. I have to warn you though, it is a very time consuming meal, so if you are attempting to make it, set aside at least 2 hours.
TOFU WONTON SOUP RECIPE
Wonton Ingredients
I brought wonton soup, as it is a traditional chinese new year food. I made my wonton soup with tofu instead of pork. I have to warn you though, it is a very time consuming meal, so if you are attempting to make it, set aside at least 2 hours.
TOFU WONTON SOUP RECIPE
Wonton Ingredients
1/2 onion, chopped
2 tbsp butter
2 tbsp butter
1/2 jicama, diced
3 carrots, diced
16 shiitake mushrooms, diced
3 cloves garlic, minced
2 tbsp ginger, minced
14 oz firm tofu
2 tbsp rice wine vinegar
2 tbsp rice wine vinegar
4 tsp soy sauce
2 tsp corn starch
2 packages of wonton wrappers
Broth Ingredients
10 cups of vegetable broth
2 packages of wonton wrappers
Broth Ingredients
10 cups of vegetable broth
1 tbsp sesame oil
3 tbsp soy sauce
Directions
Directions
1. Cut the tofu into 1/2 inch slices. Bring a pot of water to boil, and submerge the tofu for 3 minutes. Take the tofu out of the pot and put directly into a bowl of cold water with ice cubes for 5 minutes. Take the tofu out of the water and crumble it, with your hands, into a cottage cheese consistency. Set to the side.
2. In a frying pan saute the onions in half the butter. Once done, set to the side. Put the remaining butter in the pan and fry the jicama, until brown on each side. Cut into tiny pieces and set to the side. Cut the carrots and mushrooms into tiny pieces and fry for 10 minutes. Then, add the garlic and ginger and sauté for 5 minutes. Next, add the jicama, onions, tofu, rice wine vinegar, 2 tsp soy sauce, and 2 tsp corn starch. Saute for 5 minutes and then let cool
3. Bring the broth, 1 tbsp sesame oil, and 3 tbsp soy sauce to a boil. You want to use a very light broth - you don't want the broth too flavorful taking away from the wontons.
4. Take a tsp of the filling and place it in the wonton wrapper. Please see video below on 'How to wrap your wontons'. Use water or egg whites to seal the wonton wrapper. Place 5 wontons at a time into the boiling broth. Cook for 5 minutes. Scoop the wontons from the broth an place in a separate bowl. Once ready to serve, place the desired numbers of wontons in a bowl and ladle soup over it. If wontons are kept in the broth for too long, they will fall apart.
2. In a frying pan saute the onions in half the butter. Once done, set to the side. Put the remaining butter in the pan and fry the jicama, until brown on each side. Cut into tiny pieces and set to the side. Cut the carrots and mushrooms into tiny pieces and fry for 10 minutes. Then, add the garlic and ginger and sauté for 5 minutes. Next, add the jicama, onions, tofu, rice wine vinegar, 2 tsp soy sauce, and 2 tsp corn starch. Saute for 5 minutes and then let cool
3. Bring the broth, 1 tbsp sesame oil, and 3 tbsp soy sauce to a boil. You want to use a very light broth - you don't want the broth too flavorful taking away from the wontons.
4. Take a tsp of the filling and place it in the wonton wrapper. Please see video below on 'How to wrap your wontons'. Use water or egg whites to seal the wonton wrapper. Place 5 wontons at a time into the boiling broth. Cook for 5 minutes. Scoop the wontons from the broth an place in a separate bowl. Once ready to serve, place the desired numbers of wontons in a bowl and ladle soup over it. If wontons are kept in the broth for too long, they will fall apart.