Deconstructed Wonton Soup

Deconstructed Wonton Soup

from eatfigsnotpigs.com
120 min
4 servings

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups roughly chopped white onion
  • ¼ cup roughly chopped ginger
  • 6 cloves garlic (smashed)
  • 8 cups vegan chicken broth or vegetable broth (divided)
  • 1 oz dried shiitake mushrooms (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil
  • 14 oz vegan ground sausage or beef
  • 1/4 cup panko breadcrumbs
  • 2 prepared vegan eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon minced chives
  • 2 teaspoons rice vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon granulated sugar
  • 3-4 baby bok choy (roughly chopped)
  • 15 wonton wrappers (quartered or sliced)
  • Sliced green onion (for serving)
  • Chili oil (for garnish)

Directions

  1. 1

    To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

  2. 2

    Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

  3. 3

    Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

  4. 4

    Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

  5. 5

    Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

  6. 6

    Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

  7. 7

    To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.