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Vegan Wonton Soup

Ingredients

For the wontons

• 1 pkg vegan wonton wrappers (see note)
• 5 dried shiitake mushrooms
• 2 cups water
• 100 grams (3.5 oz) extra-firm tofu, pressed
• 2 garlic cloves, minced
• 1 teaspoon ginger, grated
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1 green onion, chopped

For the wonton soup

• 1 garlic clove, minced
• 1 teaspoon ginger, grated
• 4 cups vegetable stock
• 2 cups mushroom soaking liquid
• 1 tablespoon rice vinegar
• 3 tablespoons soy sauce
• 2 cups cabbage, shredded
• 2 green onions, chopped

Instructions

For the wontons

1. Bring 2 cups of water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes. Once re-hydrated, chop mushrooms into small pieces. Reserve mushroom soaking liquid.
2. Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil, and green onion.
3. Take one wonton wrapper and lay it out in a diamond shape in front of you. Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper. Fold the bottom corner up to meet the top corner, making a triangle. Gently press down on the filling to squeeze out the air, then press the edges together to seal. Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton. Moisten the edges and press to seal.

Adapted from this site

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