Shiitake Wonton Soup

• Vegan

• Produce

  • 3 Garlic clove
  • 2 tsp Ginger, fresh
  • 3 Green onion
  • 2 cups Napa cabbage
  • 4 oz Shiitake mushrooms

• Canned Goods

  • 5 cups Vegetable broth

• Condiments

  • 1/2 tsp Liquid smoke
  • 1 tbsp Soy sauce

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Rice vinegar
  • 1 tsp Sesame oil
  • 1/2 tbsp Vegetable oil

• Bread & Baked Goods

  • 1 About 16 wonton wrappers

Found on connoisseurusveg.com

Description

Ingredients

• 4 oz. shiitake mushrooms
• 2 garlic cloves
• 1 tsp. fresh grated ginger
• 1 tbsp. soy sauce
• 1/2 tsp. sesame oil
• 1/2 tsp. liquid smoke (optional)
• 1 scallion, finely chopped
• about 16 wonton wrappers
• 1/2 tbsp. vegetable oil
• 1/2 tsp. sesame oil
• 1 garlic clove, minced
• 1 tsp. fresh grated ginger
• 5 cups vegetable broth
• 1 tbsp. rice vinegar
• 2 cups shredded napa cabbage
• 2 scallions, chopped
• salt to taste

Directions

• Clean shiitake mushrooms and remove stems. Finely dice caps and place in a medium bowl. Stir in 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 edges of wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press edges together to seal. Draw side corners of wrapper inward, join and press together to seal, creating a loop. Repeat until all filling and wrappers are used.
• Place vegetable and sesame oil in large saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute. Add broth and bring to a boil. Add wontons and lower heat to a simmer. Allow to simmer until wontons float, about 5 mintues. Stir in vinegar, napa cabbage and salt to taste. Remove from heat.
• Ladle into bowls and top with scallions.