I’ve been wanting to tackle a new wonton soup recipe and yesterday was a perfect day to whirl up a pot to warm us up after doing The Vegas Santa Run (great cause for Opportunity Village). I picked up Bunapi as well as Shitake Mushrooms and then did some research on Google and Pinterest to see what others were doing.
One particular recipe caught my attention because it was using fresh ginger, garlic and liquid smoke. Hmmmn, I never thought of using liquid smoke with ginger…ok, lets give it a shot!
The Verdict of Shitake & Bunapi Mushroom Wonton Soup:
This warm and light broth soup is perfect for a chilly evening. Bursting with flavor the Shitake wontons are beautifully seasoned with grated ginger, garlic. And the super star ingredient in the pockets is liquid smoke. The wontons just pop in your mouth with delightful yumminess. The wontons swim and pair well with the meaty Bunapi Mushrooms and chopped Bok Choy morsels! I love mushrooms and this recipe can be modified with any of your favorite mushroom medley.
Clean shiitake mushrooms. Finely dice and place in a medium bowl. Stir in garlic, ginger, soy sauce, sesame oil, liquid smoke, red pepper chile, and green onions.
Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten edges of wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press edges together to seal. Draw side corners of wrapper inward, join and press together to seal, creating a loop. Repeat until all filling and wrappers are used (approx 16)
Place olive oil and sesame oil in large saucepan over medium heat. Add garlic and ginger. Sauté for 1 minute. Add broth and bring to a boil. Add mushrooms, bok choy and red pepper chile and bring back to boil.
Add wontons and lower heat to a simmer. Allow to simmer until wontons float, about 5 mintues. Stir in vinegar, and salt to taste. Remove from heat.
Ladle into bowls
Top with chopped green onions.
Where I received my inspiration for this soup:Link here
What I changed from the original recipe:
Used Liquid Aminos instead of Soya Sauce
Added Red Pepper Chiles
Used a tad more ginger and garlic
Use Oilve oil instead of Vegetable Oil
Used 7 cups of vegetable stock instead of 5
Used Bok Choy instead of Napa Cabbage
Added Bunapi Mushrooms in the broth
Soup Mistress Rating for Shitake & Bunapi Mushroom Wonton Soup:
I really enjoy cooking with wonton wrappers and a huge fan of various wonton soups. I was on a hunt for something different from the regular shrimp or pork wonton soups. I bumped into a Miso Soup with Sweet Potato Dumplings recipe on my Epicurious App and decided to make it.
Did you know? Miso is high in protein and rich in vitamins and minerals. Also some studies suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. More about Miso on Wikipedia here.
The Verdict of this soup? I first made the soup following the recipe exactly, but I found it quite bland. I decided to make it a second time and I adjusted some of the ingredients. Adding a tasty vegetable broth (instead of water), carrots, cremini mushrooms and some sesame oil made a big difference for my taste buds. I renamed it Vegetable Wonton Miso Soup and I would make it again with the adjustments. Also, I found this recipe not super great for left overs the next day because the sweet potato wontons get a little too soggy for my liking. If you are keeping left overs for next day, I would keep the wontons separate from the broth in another container.
Ingredients for Vegetable Wonton Miso Soup:
1 pound sweet potatoes
1 tablespoon olive oil
2 cloves garlic, chopped
1 shallot, chopped
1/8 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 cups bok choy, sliced
1 cup bean sprouts
1 cup cremini mushrooms, thinly sliced
1 cup carrots, julienne or shredded
1/4 teaspoon sesame oil
4 cups low sodium vegetable broth
2 cups water
12 wonton wrappers
3 tablespoons white miso
2 scallions, thinly sliced
Cooking Instructions for Vegetable Wonton Miso Soup:
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. (If using a large sweet potato like I did, leave more longer in the oven.)
Cool potato, then peel and mash.
Heat olive oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until onions are soft, about 5 minutes.
Stir garlic mixture, pepper flakes, salt and pepper into potatoes.
Place bok choy, sprouts, mushroom, and carrots in a pot with 4 cups vegetable broth. Start to heat up soup.
Lay out wonton wrappers on a cutting board. Drop a heaping tablespoon of potato mixture in the center of each. Spray with a fine mist of water and gather edges together and pinch to seal the pockets.
Set wontons (dumplings) on top of vegetables in pot. Bring to a boil.
Cook, covered, until wrappers are translucent, 3 to 6 minutes.
Divide veggies and wontons among 4 bowls.
Add 2 cups water to another pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves.