Tuesday, January 8, 2013

Tofu & Bok Choy Wonton Soup with Porcini Broth

This soup was exactly what I needed tonight. Hearty, flavorful, healthy with real depth of flavor and easy to prepare. Don't be intimidated by making your own wontons, they are incredibly simple to make and assemble and you can never make too many!

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Dried porcini mushrooms, sriracha, cilantro and soy make up this dark brown broth used to cook the wontons in. Stuffed with bok choy, tofu, garlic and scallions, you won't be able to resist these tiny Asian dumplings.

Tofu & Bok Choy Wonton Soup with Porcini Broth
serves 3
2 tbl extra virgin olive oil
1 bok choy, 1 cup white stalk-small dice, green leaves-thinly sliced
1 bunch scallions, white parts- minced, green parts-medium dice
3 garlic cloves, minced
8 oz extra firm tofu, drained and pressed
3 tbl chinese black bean & garlic sauce
1 tbl sriracha hot sauce
4 cups vegetable broth
4 cups water
1 cup cilantro (leaves & stems)
1 oz dried porcini mushrooms
1 tbl soy sauce
1 cup frozen peas
4 oz dried vegan beef strips (optional)
18 gyoza (round) wonton wrappers
1 tsp salt

Saute the white parts of the bok choy, white parts of the scallions and garlic in olive oil until tender, 5 minutes. Crumble in the tofu and add the black bean sauce and hot sauce. Saute over medium high heat for 10 minutes until lightly browned. Set aside to cool.
While the tofu is cooking, combine the broth, water, cilantro, porcini mushrooms and soy sauce in a large stock pot. Bring to a boil and cover. Cook for 15 minutes then remove the mushrooms and cilantro with a slotted spoon and disgard. Add the green parts of the bok choy and scallions, along with the peas and vegan beef if using. Bring to a simmer and cook over low heat while you assemble the wontons.
Lay out 18 wrappers on a counter top. Spoon a small amount of tofu filling inside each one, around 1-2 teaspoons. Use your finger dipped in water to wet the edges of each wonton and fold over to seal.
With the broth at a simmer, add the wontons and cook for 4 minutes. Taste and season the broth with salt, if necessary and serve.

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