Soup: Wonton Vegetarian
by Lishka DeVoss

YIELD 4 servings main course, 8 servings starter

INGREDIENTS

INDIVIDUALLY (ready to use):
40 square wonton wrappers
2 scallions, smashed and cut into 2 inch pieces
1 or 2 scallions (depending on size), chopped at an angle and saved for garnish
sesame oil, regular or toasted, to drizzle

FILLING (pulsed in a food processor until finely chopped):
10 ounces frozen spinach (thawed, squeeze out all moisture)
2 ounces fresh shiitake mushrooms (stems removed and torn into pieces; save stems for BROTH)
2 ounces firm tofu, drained and cubed
3 scallions, trimmed and cut into 1-inch pieces
1 tbsp sesame oil (regular or toasted)
1 tbsp grated fresh ginger
1 tsp cornstarch
1/2 tsp fine sea salt, plus more to taste
1/4 tsp ground white pepper, optional

BROTH:
3 cups water
shiitake mushroom stems (from FILLING, lightly smashed and torn)
1-inch piece fresh ginger, thinly sliced and lightly smashed
2 tbsp soy sauce, or more to taste
1/4 tsp fine sea salt (or 1/8 salt and 1/16 Accent, to taste)
dash of ground white pepper, optional

PREPARATION OF WONTONS

1. Fill a small dish (or cup) with water to use while forming wontons.
2. Spoon 1 heaping teaspoon of FILLING into center of a wonton wrapper.
3. Moisten two contiguous edges and fold wrapper over the filling (making a triangle).
4. Work out any air bubbles from center and press edges to seal. With the wonton pointed away from you and the “spine” (the long edge where the filling is) closest to you — roll the spine edge up and over once; it will look like a little sailboat with a fat hull. Then, moisten and bring the two ends of the hull together (leaving the sail on the inside) — pinch to seal.
5. Arrange wontons in a single layer until boiling (or refrigerate or freeze — see NOTE).
6. When cooking the wontons, use a large wide saucepan of boiling water so they are not crowded. They float and become translucent when they are done. Use a slotted spoon to transfer to bowls. Drizzle with sesame oil and then cover with some broth; garnish and serve.

PREPARATION OF BROTH

1. Heat a saucepan over medium-high heat. Add the smashed scallions; cook, stirring as needed, until lightly charred — about 2 minutes.
2. Add BROTH, bring to a boil, then reduce heat to low. Cover and cook for 15 minutes.
3. Strain out the veggies and season more, if needed. Refrigerate broth in airtight container up to 1 week.

NOTE Refrigerate formed wontons (single layer in airtight container) for up to 3 days. Freeze up to 3 months: Freeze (single layer on parchment-lined sheets) until firm. Transfer to zip-top bags; remove as much air as possible. When cooking, do not thaw; just add 2 or 3 minutes to cooking time.

Updated 2025-03-19

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