Every meat eater would be fooled by this vegan wonton soup.. (haha I have to try it with my dad!!) Anyway it’s a thousand times better than the ”Real deal”. I’m now a big ginger fan (don’t ask me what happened, I don’t know.. back in the days I used to hate ginger, now I could eat ginger all day long, haha (ginger and cilantro) so in my recipe there is a lot of ginger, not too much to be annoying, but enough to be powerful! yay! Power to the ginger! haha! 😉
Everyone should try making their own wrappers.. it’s super easy. Okkkk it’s more work than buying them but homemade is always better and so rewarding.
Usually I’m making my wontons/dumplings in another way, but today I tried my little press.. and it’s way easier, faster and they don’t open while cooking. No more empty wonton in the soup, that’s awesome!
Is there something better than a hot bowl of soup during a cold Canadian winter? 😀
Awwww I still can’t believe that last week little Axel turned 2 months already… time is going by soooooooo fast!!! Soon enough she’s be running around with her big sis and big bro.
Life is good.
45 pieces / 4-6 people
* 200g extra-firm tofu
* 6 garlic cloves
* 6 mushrooms
* 6 green onions
* A big chuck of peeled ginger
* 2 medium size carrots
* 2 tablespoons soy sauce
(I use the real deal, not the super salty kind that you can find at the grocery store)
* 4 cups all purposed flour
* 1 teaspoon salt
* 1 1/3 cups water ( a little more if needed)
* 12 cups vegetable broth
* 5 tablespoons soy sauce
* 4 teaspoons sesame oil
* 3 tablespoons grated ginger
* 1-2 green onions, sliced
* Green onions, sliced
* Cilantro, chopped
* In a food processor, combine garlic, ginger and tofu. Pulse until the tofu is all crumbled. Put the mixture in a large bowl.
* In the food processor combine the carrots, green onions and mushrooms. Pulse until everything is all in tiny tiny pieces. Combien this mixture to the tofu mixture in the bowl. Add the soy sauce and set aside.
* With a stand mixer or by hand, mix the flour, salt and water together. Knead the dough until you reach a ”smooth” dough texture. Let rest at least 10-15 minutes (it will become softer).
* For this step I used my pasta maker, but if you don’t have one, there no problem, you can just use a good old rolling pin. divide the dough in few balls, roll them a little bit then press them with the pasta maker (or with the rolling pin). the dough need to be thin, not to thin to break, but thin enough. (who loves a wonton with tons of dough… not me!) Cut squares.
* Now it’s the longest step starting… the one where you have to form all these wontons. Like I said before, I used a little press (filling in the middle, water on the side), but you can form your wonton by hand too. You put some filling in the middle, put a little water on the dough them form a triangle.
* Once all the wontons are done you can start the broth.
* In a large pot, combine the vegetable broth, grated ginger, soy sauce, green onions and sesame oil. Bring to a boil (medium-high heat) . Add the wontons. Boil until they are all floting on top, you’ll see it’s hard to miss when they are cooked because they will also change color.. they will become kind of glossy and translucid.
* Garnish, serve and enjoy! 🙂