- 2
- 10 mins
- 15 mins
Ingredients
- 1/2 cup of dried wood ear mushroom (soaked in clean water around 10 minutes firstly)
- 1 small size broccoli
- 1/4 box of fresh tofu
- 2 teaspoons salt
- 2 teaspoon sesame oil
- 4 . OZ wonton wrappers (click here to make wonton wrappers at home)
- 3 cups of water
- One small piece of Dried nori
- 1 tablespoon chopped spring onions
- 1/2 teaspoon salt
- 2 teaspoons light soy sauce
- severl drops of sesame oil
Preparation
Step 1
Stir fry
Comparing with meat filling, we need to use more ingredients in the filling to make it the same yummy. I use wood ear mushrooms, tofu and broccoli. And it turns out really good. You can replace wood ear mushrooms with fresh shitake mushroom or adding some diced carrots.
For the filling part, I use scrambled tofu to make the filling stickier. However since tofu contains large amount of water, the amount should be limited. I use 1/4 box of regular firm tofu.
Secondly the broccoli should be finely cut into small pieces. And the same with the wood ear mushrooms.
add sesame oil firstly
Yield:
Serve:
to make wonton wrappers at home)
Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
Add olive oil firstly. Mix well and add salt. Mix well and set aside.
In serving bowls, add chopped spring onions, salt, light soy sauce and sesame oil.
Boil 3 cups of water in wok or pot; add wonton in to cook for around 3 minutes. Blend dried nori at the last 1 minute.
Drop the sesame oil, garnish the chopped green onions and Serve hot!
I recommend a mild taste for this wonton soup. But if you love a spicy version, add some vinegar and chili oil in serving bowls.
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