Name: Chinese Tofu Wonton Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Servings: 6
Cuisine: Chinese
Ingredients: ½ teaspoon white pepper; 1 egg; 4 Chinese black mushrooms (soaked in warm water for 15 minutes), drained, stemmed and shredded, or 4 fresh shitake, sliced; 1 carrot, peeled and shredded; ¼ teaspoon freshly ground white pepper; 2 tablespoons chopped fresh cilantro; ½-inch fresh peeled ginger, grated; 5 fresh scallions, shredded; 1 teaspoon dark soy sauce; 2 tablespoons rice vinegar; 2 cups shredded napa cabbage; A 1-pound package thin wonton wrappers (24) or gyoza skin; 1 pound firm tofu, drained and wrapped in several paper towels (press down and let stand for 15 minutes to extract the liquid); 8 cups vegetable stock* or water; 2 teaspoons cornstarch; 1 teaspoon toasted sesame oil; ¼ cup fresh basil or cilantro leaves; 1 teaspoon salt; ¼ cup pea shoots; 1 tablespoon dark soy sauce; 2 bird chilies, chopped, or 1 teaspoon garlic-chili paste*; 2 teaspoons toasted sesame oil*

Preparation info

Servings:
6

Difficulty
Easy
Ready in
45 min

Appears in

Silk Road Cooking

By Najmieh Batmanglij

Published 2000

About

Wonton soup is well known as a specialty of Chinese cooking; however, with slight variations, a very similar soup is popular from China to Turkey. This Chinese version uses soy and sesame oil in the stock and is very close to the Azerbaijani version called dushbarreh and the Uzbek chuchvara, both of which use vinegar and cilantro instead of soy and sesame oil and are served with yogurt, or sour cream.