Chinese Tofu Wonton Soup

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

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.

Ingredients

Asia
China
Soup
Vegetarian

Ingredients

Method