Asian Wonton Soup (With homemade wontons)

Asian Wonton Soup (With homemade wontons)

  • Wontons:
  • 2 tsp pure sesame oil
  • 2 cups mixed cabbage in bag (with carrots)
  • 3 mushroom caps (chopped)
  • 2 tbsp finely diced yellow onion
  • 1 tsp freshly grated ginger
  • 2 tbsp low sodium soy sauce
  • 2 cloves minced garlic
  • package of mini wonton wrappers (makes about 15-17 wontons)
  • 1 tbsp water
  • Soup:
  • 5 large mushroom caps (very thinly sliced)
  • 1/8 large yellow onion sliced extremely thin
  • 1 cup krinkled carrots, sliced into strips
  • 2 tbsp chopped green onion
  • 32 oz organic vegetable broth
  • 1 cup water
  • 1/4 cup sherry cooking wine
  • 1 package of French fried onion rings (for garnish, use about 2 tbsp per bowl of soup)

WONTONS: Heat 1 tsp sesame oil over medium heat. Once hot, add the shredded cabbage, 3 large mushroom caps (diced), the 2 tbsp finely diced onion, 2 tbsp soy sauce and 1 tsp of freshly grated ginger. Cook and mix for 5 minutes until cabbage starts to soften. Add in the minced garlic and mix for 1 more minute. Turn off the heat and lay out wonton wrappers on a flat surface. Place 1 tsp of cabbage filling onto the center of each wonton. Dip your finger in water and then run your finger on the outsides of the wonton wrapper. Fold the wonton over and press the edges down to form a triangle. Repeat with all remaining wontons (picture below)

Heat 1 tsp sesame oil in a dutch oven or large pan over medium/high heat. Once hot, add first batch of wontons (cook in batches so the pan is not overcrowded. Cook for 2 minutes each side until golden brown and then remove, set aside. Add 1 more tsp of sesame oil if needed for the 2nd batch and fry 2 minutes on each side. Remove 2nd batch of wontons.

SOUP:  Add the thinly sliced mushrooms, onions and green onions to the dutch oven. Cook for 1 minute. Add in the 32 ounces of vegetable broth. Add in 1/4 cup of sherry cooking wine. Add in 1 tbsp soy sauce. Add in 1 cup water. Turn the heat up and bring liquid to simmer for 10 minutes. Add 1 tsp of Sriacha (optional if you like heat). Add a generous amount of salt and pepper to the broth (at least 1 tsp of each). Taste the broth to make sure its seasoned to your liking.

After 10 minutes of simmering the liquid, add the wontons back into the liquid, lower the heat to low and cook for 5 minutes. The wontons will cook through and get soft.

Turn off the heat and plate (place liquid and a few wontons into a soup bowl). Sprinkle about 2 tbsp of french fried onions into the hot soup.

Enjoy!

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