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  • Writer's pictureEmily Yeo

Shiitake Tofu Wonton Soup

Updated: May 1, 2018

I’m sometimes not the best at sharing my deliciousness… but that’s ok because who else is willing to eat semi-cold, overly photographed “dinner” with me at 4 in the afternoon? The life of a food blogger, I’m telling ya. It’s rough. Ok wait, I’m making this soup sound less delicious than it is. the point i’m trying to make is, that even though the soup was semi-cold, i still didn’t want to share a single drop or wonton because there’s just so much yum going on.

This wonton soup is easy, delicious and healthy. Give it a go next time you’re feeling inspired to try something different in the kitchen.

Wonton soup is one of those classic items on the menu at Chinese restaurants. For something so simple, it seems to range in quality dramatically with common issues being all-dough-and-no-filling wontons to no flavour, over-salted and greasy broth. If made well, though, wonton soup can be wonderfully comforting and filling.

You can spice it up if you like, sneak veggies into the filling and add noodles and/or greens to the soup. Or, you can keep it simple like this easy wonton soup recipe. Sometimes there’s no point messing around with something simple and delicious.

The trickiest part about making wontons is ensuring that no air remains trapped inside. The contrary results in ballooning wontons which float rather than sink and risk exploding before they have cooked properly.

I must admit that I had a couple of these on my first attempt. It’s important to run your finger over the filling and try to press out all the air when sealing the wonton. I’ve also learned that it is better to keep the soup base at a gentle simmer rather than a rolling boil to prevent them from coming apart.

Making homemade wontons is also way easier (and faster) than gyoza, because there’s no fancy pleating of the wrappers to do. I lay out my wrappers on the work surface, put about a tablespoon of filling on each one, brush half of the exposed wrapper with water then fold on the diagonal to seal. Carefully smooth any air out from around the filling, because air bubbles equal burst wontons. Really, you can fold them any way you like. I like to join the bottom two corners so that the wonton looks like a fat little ghost, giving itself a hug.

The good thing about making wontons at home is that you can make a big batch and then freeze the leftovers to use later. Just place them in a single layer on a sheet pan and place them in the freezer. Once frozen, gather them up and place them in a freezer bag. You can then simple drop the frozen wontons directly into your boiling soup base.

With an ingredient list like this, there was no way these wontons were ever going to be anything other than delicious. But I have to say, I was blown away by the fresh tasting wonton filling against the richness of flavour in this broth, and delighted by the way the loose flour on the wonton wrappers ever so slightly thickened the broth into a slightly viscous soup with a silky mouthfeel. So damn good! This soup is perfect for those chilly nights when you just want to stay in and cozy up on the couch with a big bowl of comfort!

So make this, I promise you will thank me later! Swallow your pride and serve your family some ugly wonton soup. They’ll love it, and they’ll love you, even if they make fun of you a little bit for your lack of dexterity.

I have been dreaming about wonton soup recently, like literally, picturing myself slurping up that fragrant broth and biting into the tender dumplings filled with deliciousness!

You can use store bought wrappers or make my homemade vegan wrappers


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