Prep Time: 30 minutes
Cook Time: 20 ~ 30 minutes
Serves: 2 ~ 3
Adapted from food network
Ingredients:
3 ~ 4 cups of vegetable stock or water
¼ cup shredded vegetables like cabbage, julienned carrots
1 tbsp Chilli paste / sambal
1 tsp rice vinegar
½ tbsp. soy sauce
1 oz vermicelli or angel hair pasta
20 wonton wrapper @ room temp
1 tbsp corn flour + 3 tbsp water
Pepper powder to taste
Salt to taste
Spring onion for garnishing
For filling: makes 15 ~ 20 wontons depending on sizes
¼ cup tofu
1 cup vegetables of your choice( I used broccoli, cauliflower, carrot, cabbage celery)
1 minced green chill
3 garlic pods
3 minced ginger
1 tsp Sesame oil
Pepper and salt to taste
Method:
· Using a food processor, mince all the vegetables. Select vegetable with less water content.
· Heat oil in a wok or pan, add minced chili, ginger and garlic, followed by crumbled tofu. Sauté for few seconds.
· Throw in minced vegetable to the tofu mixture and sauté for few minutes till raw smell disappear.
· Add pepper and salt. Stir and turn off the heat. Cool completely before using.
Wonton Preparation:
· Spoon about 1 tsp of the vegetable filling onto the center of each wonton wrapper.
· Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water.
· Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle.
· Press the edges together to seal. Moisten the two long ends of the triangle, fold them together, and press them firmly to seal.
Preparing soup:
· In boiling water, cook noodles with salt and oil according to packing instruction.
· Drain and set aside till use.
· Bring the Vegetable broth to a boil in a large saucepan over medium heat.
· Gently stir in reserved veggies to it.
· Add chilli sauce, soy sauce, vinegar, salt to the soup mixture and cook for 2 ~ 3 minutes.
· Drop the wontons, one by one, into the broth, and let them cook for 3 to 5 minutes, until they float to the surface.
· Reduce heat to a simmer, add sesame oil, and cooked noodles to the soup.
· Meanwhile, mix corn flour in water and mix to the soup, bring this to boil again as thicker you want.
· Adjust Salt and spice to taste .
· Garnish with minced spring onion while serving.
I used only 6 wontons to my soup, remaining filling, I freeze it for later use. Increase the water or broth to your required soup consistency. Both wontons as well as corn flour works ad thickening agent.
Looks amazing saras with step by step pictures.
I am gonna try this soon thanks for sharing dear 🙂
this looks really interesting... had something similar at pf changs recently... yumm...
Great preparation perfect for a cold evening
wow this soup is so healthy one will try it some time 🙂 looks so yumm and appetizing dear 🙂
Super yumm and inviting soup dear... well explained...
Terrific post!
Looks so yumm.. Lovely looking soup !
looks delicious !!
I have had this at China Bowl restaurant and loved it.. ur pix are tooo tempting :-))