素餛飩湯 Vegan Wonton Soup
I just got a new pasta machine last week so I can’t wait to play with the new toy and made the wonton wrappers.
I always believe good wontons come from the filling and a tasty soup. For vegans, if meat broth is not an option, you can always simmer soybean sprouts, carrots, celery and mushrooms together for an equally delicious vegan broth. I used fine diced tofu, carrots, eggs, and cabbages for the vegan wontons filling. To season the filling, sprinkle five-spice powder as desired, a dash of salt, drizzle of sesame oil. There are so many ways to wrap a wonton, I might make a tutorial for it in the future. Now for the wrapped ones, add the wontons and dried seaweed to the boiling vegan broth until wontons float on the surface of the soup, then drizzle a bit of sesame oil, soy sauce, and a pinch of white pepper, chopped scallions on it. The reason I like to add seaweed is because seaweed really deepens the flavor of the soup yet keep it light and tasty.
The way we enjoy a good bowl of wonton soup at home is to add a little bit of rice vinegar to brighten up the whole flavor. Here you go a warm, delicious wonton soup with all natural and healthy ingredients!