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:
Feeling like some Japanese soup to warm up? Yeppers, I do, especially today in Vegas because winds are gusting up to 35 mph and the wind is chilly. I did the Rock N Roll half Marathon last night, which was just as windy and I still seem chilled to the bone.
I’ve been meaning to make a Miso soup with some greens for some time now. I had this wonderful White Miso Paste that was tasty just by itself and I have used it a few times in salad dressings and oh so yummy. So I searched on the web to get ideas on alternative vegetable miso soup recipes, and one recipe particularly gave me the idea to add in Green Chard. I love Green Chard – I think I inherited the linking from my mother as she liked to sauté it up as well as beet tops and spinach when I was growing up. Also I felt like adding in some Shitake mushrooms as they are my favorite mushrooms.
The Verdict with Miso Soup With Green Chard and Mushrooms:
This was a very tasty yet very light soup. I was fulfilled mostly and love the white MIso Paste, but I wished that I doubled the Shitake mushrooms. I wanted more solids in my soup. Also I think I will double the seaweed pieces as well next time. I also loved the taste and more so texture of the Dulse Seaweed flakes when I added more in my soup as a garnish.
I would also add maybe a tablespoon or two of Red Miso paste in the future with the White Miso paste to give it a deeper and hearty soup base. The White MIso is perfect for salad dressings but needed a heartier lift. It was teasing me and left me a little unfulfilled as a Soup Lover.
The completed Asian-style Chicken Noodle Soup with pea shoots
Just the other day, I decided to play recipe russian roulette and have some fun.
Being quite adventurous, I grabbed one of my many soup cookbooks and with my eyes closed shut I opened to a random soup recipe page. I decided that the page I landed on would be my next soup I was to cook up.
And Asian-Style Chicken Mushroom Noodle Soup is was!
I enjoyed making and eating this soup. I did make a few adjustments though from the original recipe. It originally called for some canned straw mushrooms and I did not want any part of that soup desecration. I am very lucky to have many options of mushrooms in the lower mainland, so I substituted the canned straw mushrooms for fresh enoki and shiitake mushrooms. Yum.
The Verdict of Asian-Style Chicken Mushroom Noodle Soup? I adjusted the recipe and brought back my superstar ingredient that I used in my Spicy Oyster Chowder, which was the thai red chile. That little chile is so powerful and adds the perfect amount of heat to any soup – it played very well with the sesame oil and fish sauce. I swear I am going to keep red thai chiles around in my kitchen as a staple from now on. This soup also had a nice texture with the enoki mushrooms (one of my favorites) and the shiitake mushrooms had a delicate yet meaty flavor. The soup the next day had a more intense flavor indeed. I was a tad surprised that the original recipe called for cinnamon and cloves though, but they also worked very well in the soup.
I would make this soup in the future and would not change a thing from how I adjusted and made it myself.
The other day I picked up a large tray of chanterelle mushrooms at Costco for a great deal. I first thought of sauteing them for dinner just by themselves, but decided to make my very first wild mushroom soup.
I found a decent looking wild mushroom soup recipe on Epicurious (link below) and decided to use it as my base but with a few tweaks.
The verdict? This one is a great meatless meaty soup! I would make it again, but with a few minor tweaks. I found that it was a tad too thick, so I would omit the soya flour next time.
I have plans to redo many soups in the future and I will be:
cutting calories and trimming fat from some favorite recipes
adjusting so they are vegetarian, gluten-free as well as vegan – where I can
adjusting dried herbs for fresh herbs
adjusting processed foods for natural and/or organic – where I can
adjusting highly acidic forming recipes to be more alkaline forming (healthier for you)