Vegetarian Mushroom Wonton Soup
Ingredients: Dried shiitake mushrooms, Vegetable oil, Garlic, Ginger, Green cabbage · 60 min cook time · 350kcal · ~₩27,200
Ingredients
50g Dried shiitake mushrooms, 2큰술 Vegetable oil, 3쪽 Garlic, 1작은술 Ginger, 200g Green cabbage, 1개 Carrots, 3큰술 Soy sauce, 2큰술 Thai mushroom soy sauce, 1작은술 Sugar, 1작은술 Toasted sesame oil, 0.5컵 Green onions, 2큰술 Cornstarch, 0.25컵 Water, 0.5작은술 White pepper, 30장 Egg wanton wrappers, 1L Campbell's mushroom broth, 200g Baby bok choy, 200g Napa cabbage, 100g Fresh shiitake mushrooms, 1큰술 Fried garlic, 1큰술 Garlic oil
Instructions
1. Soak dried shiitake mushrooms in hot water for at least an hour, or preferably overnight. Once rehydrated, cut them into very small cubes, mincing them finely. Discard the tough stems.
2. In a wok or large pan, add a little vegetable oil. Sauté finely minced garlic and ginger until fragrant and lightly browned.
3. Add finely chopped green cabbage and grated carrots to the pan. Cook until the cabbage is wilted and soft. Season with half of the soy sauce. If it gets dry, add a splash of water to help steam the vegetables.
4. Once the cabbage is tender, add the rehydrated and minced shiitake mushrooms. Add the remaining soy sauce (Thai mushroom soy sauce if available), a little sugar to balance the salt, and toasted sesame oil.
5. Cook the mushrooms for 1-2 minutes. Finish with lots of chopped green onions. If the filling is not sticking together, prepare a cornstarch slurry by dissolving cornstarch in water.
6. Pour the cornstarch slurry into the filling and turn the heat back on. Cook until the filling becomes sticky and holds together. Add white pepper for a subtle warmth.
7. To wrap the wontons, place a generous amount of filling in the center of an egg wanton wrapper. Wet the edges with water. Gather all four corners to form a pyramid, sealing the edges. Before sealing the last edge, press out as much air as possible.
8. Bring the Campbell's mushroom broth to a simmer. Season with Thai mushroom soy sauce (or regular soy sauce) and ground white pepper.
9. Add baby bok choy, Napa cabbage, and fresh shiitake mushrooms to the simmering broth. Bring it back to a boil briefly until the vegetables are just cooked.
10. In a separate pot, bring unsalted water to a gentle boil. Cook the wrapped wontons for about 2 minutes, or until the wrappers are cooked through and the filling is heated.
11. Remove the cooked wontons from the water and place them in serving bowls. Ladle the hot mushroom broth and vegetables over the wontons.
12. Garnish with fried garlic, garlic oil, and fresh green onions before serving.
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