SHIITAKE WONTON SOUP
This vegan wonton soup is made with savory shiitake stuffed wontons, crispy napa cabbage and a light gingery broth.
Provided by Alissa
Categories Soup
Time 40m
Number Of Ingredients 17
Steps:
- Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
- Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used.
- Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste.
- Ladle into bowls and top with scallions. Serve.
Nutrition Facts : Calories 317 kcal, Carbohydrate 50 g, Protein 14.8 g, Fat 5.8 g, SaturatedFat 1.2 g, Sodium 1685 mg, Fiber 2.7 g, Sugar 2.7 g, ServingSize 1 serving
KABOCHA SQUASH AND SHIITAKE WONTONS WITH POMEGRANATE-VINEGAR SYRUP
Steps:
- Preheat the oven to 350 degrees F.
- Slice the squash in half and place the halves face-up on a baking sheet. Bake until soft and fork-tender, 35 to 40 minutes. Scrape into a large bowl, add 2 tablespoons of the butter while still warm and mash with a fork until mostly smooth. (Alternatively, you can puree in a food processor.) Allow to cool.
- Meanwhile, in a small saute pan over medium heat, add the oil and swirl to coat the bottom of the pan. Add the garlic and ginger and cook 1 minute to soften. Add the shiitake mushrooms and season with salt and pepper. Cook until soft, 3 to 4 minutes. Transfer the mixture to a plate to cool completely.
- In the bowl containing the squash, fold in the cooled mushroom mixture and remaining 2 tablespoons butter and stir until well blended. Adjust the seasoning as necessary.
- Place 1 wonton wrapper on a work surface with 1 corner nearest you. Place 1 scant tablespoon of the filling in the center of the wrapper, moisten the edges with the egg wash and fold the bottom half over the top to create a triangular dumpling. Bring the left and right sides under the dumpling, moisten the points with the egg wash and pinch together to seal. Repeat with the remaining wrappers and filling.
- Fill a fryer or medium heavy pot one-third full with oil. Over high heat, bring the oil to 350 degrees F on a deep-frying thermometer. Add half the wontons and fry until golden brown, about 2 minutes. Remove with a large mesh spoon and drain on paper towels. Repeat with the remaining wontons. Season with salt. Transfer to a platter.
- In a small skillet, warm the pomegranate seeds over high heat. Once the pan is hot and the seeds begin to sizzle, add the rum and light with a lighter to flambe. Let the alcohol flames burn off, then pour the seeds over the wontons.
- Drizzle with the Pomegranate-Vinegar Syrup, sprinkle with the chopped chives and serve.
- In a nonreactive saucepan on low heat, add the vinegar and pomegranate seeds. Bring to a simmer and reduce by three-quarters, about 20 minutes. Test the reduction by drizzling a little on a chilled plate; the syrup should hold a line when the plate is tilted.
- Transfer the syrup to a small glass jar and cover when cooled. Store in the refrigerator up to 4 weeks.
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