Wonton Soup
Ingredients
Wontons
-
10
ounces
extra-firm tofu
-
5
tablespoons
cream cheese
-
⅓
cup
chopped scallions
-
1 ¼
teaspoons
curry powder
-
⅓
cup
minced kale
-
1
unit
serrano pepper, minced
-
1
unit
zest of one lemon (optional)
-
1
teaspoon
soy sauce or tamari
-
½
teaspoon
fine grain sea salt
-
½
teaspoon
freshly ground black pepper
-
1
packet
square wonton wrappers
Peanut-Scallion Sprinkle
-
⅓
cup
salted peanuts, toasted and cooled
-
4
unit
scallions, chopped
-
1
teaspoon
toasted sesame oil or other flavored oil
Spicy Miso Broth
-
3 ½
cups
water
-
½
unit
onion, sliced
-
1
clove
garlic, chopped
-
1
unit
carrot, peeled
-
1
cup
shredded green cabbage
-
1
teaspoon
sriracha or other spicy component
-
1
tablespoon
miso
Instructions
- Crumble the tofu and mix with cream cheese, scallions, curry powder, kale, serrano pepper, lemon zest, soy sauce, salt, and pepper to make the filling.
- Fill wonton wrappers with 1 teaspoon of filling, seal them with water, and set aside.
- Combine peanuts, scallions, and oil to make the peanut-scallion sprinkle.
- In a saucepan, combine water, onion, garlic, and carrot, and simmer until tender, then add shredded cabbage.
- Mix sriracha and miso with some broth, then add to the soup base and adjust seasoning.
- Boil wontons in salted water until cooked, then serve with broth and top with the peanut-scallion sprinkle.
Nutrition Facts (estimated)
Servings
4
Calories
389
Total fat
10g
Total carbohydrates
54g
Total protein
21g
Sodium
1196mg
Cholesterol
9mg
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