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!

One Year Ago Today Chili Con Tempeh

Two Years Ago Today Grilled Lemon-Dijon Tofu, New Potatoes & Roasted Garlic
 
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.

Squash Wontons in Chili Ginger Broth, Baby Bok Choy

These squash wontons are easy to make and filled with great, fresh flavor. Served with baby bok choy and cooked in a fragrant and light chili-ginger broth that will fill you up without filling you out.
Alternatively, you could skip the broth and cook them in water then serve with a sweet or spicy sauce as a side or appetizer.

Squash Wontons
2 tbl canola oil, divided
1 small butternut squash, halved lengthwise
salt and pepper
1 small sweet onion, small dice
1 celery stalk, small dice
1/2 red chili pepper, seeded, minced
1" piece ginger, minced
3 garlic cloves, minced
3 scallions, small dice
2 tbl fresh chopped cilantro
wonton wrappers

Preheat the oven to 375. Drizzle 1 tablespoon of oil onto the butternut squash halves and sprinkle with salt and pepper. Place on a baking sheet, flesh side up and roast for 25-30 minutes until tender and browned. Let cool and scoop out the flesh with a spoon.
In a large pot, heat 1 tbl of oil and saute the onion and celery over medium-high heat until soft and translucent, 5-7 minutes. Season with salt and pepper. Add the chili, ginger and garlic. Saute 3 minutes more. Add the squash, scallions and cilantro and toss to combine and heat through, 2 minutes. Season and taste for more salt and prepare to fill the wontons.
Lay down 8 wonton wrappers at a time. Scoop a small ball of filling in the center of each one. Moisten the edges with a bit of water and seal, bringing all four corners together in the center. Once all of your filling has been used up, make the broth. When the broth is ready, bring to a boil and cook the wontons for 3-4 minutes.
*Make the broth in the same pot you made the filling in to save time and get all that great flavor that might have stuck to the bottom.

Chili-Ginger Broth
1 tbl canola oil
1/2 red chili, thinly sliced
2" piece fresh ginger, halved
3 garlic cloves, smashed
4 cups vegetable broth
2 cups water
1 tbl soy sauce
1 tsp mirin
6 baby bok choy, whole
2 scallions, green parts only, thinly sliced
3 tbl fresh chopped cilantro

Combine cold oil, chili, ginger and garlic together in a large pot and bring up to heat. Saute for 2-3 minutes until fragrant. Season with salt. Add the broth, water, soy sauce and mirin and bring to a boil. Reduce to a simmer, cover and cook for 15 minutes. Remove the lid and raise the heat to bring back to a boil. Taste and season. Add the bok choy and cook for 10 minutes. Remove the bok choy from the broth and set aside. Add the wontons and boil for 3-4 minutes until the wrapper has cooked through. Ladle into bowls with the bok choy and garnish with scallions and cilantro.