Vegetable Wonton Miso Soup

 

I made my own soup before I even knew how to spell it. At my Montessori kindergarten, there was a proper oven and stove, one that really worked and heated up nicely. I was totally fond of the thing and volunteered to make soup for all of the other kindergartener, on every occasion (yep, breakfast, too). Some third years later, I still like making (and slurping) soups. When I'm in the mood for something with as many nutrient-rich greens and vegetables as possible, soup does the trick. It's easy to make something hearty that's not too heavy. Here, I boldly throw wontons into a miso broth, naturally, making a Chinese-Japanese (or such) fusion (of sorts). Okay, so it’s probably the same as comparing Switzerland to Sweden (God knows all Swedes and Swiss have been there). I bear the blame, and am fondly dreaming of a proper food vacation to Asia, where I can soak up all that’s to know about soup-making and spice-blending.

What you will need

1 packet gyoza or wonton skins

1 cup baby spinach leaves, washed

1 cup shiitake mushrooms, finely chopped

3 garlic cloves, finely chopped

1 piece (2 centimeters) ginger, peeled and grated

2 spring onions, finely chopped

2 tablespoons soy sauce

1 teaspoon Sriracha hot sauce or other chili sauce

1 large piece (3 to 4 centimeters) ginger, peeled

4 cups vegetable and/or miso broth (I used a combination of both)

3 to 5 (depending on size) dried shiitake

2 tablespoons soy sauce

Sriracha hot sauce, chili powder, soy sauce, sesame, vinegar and other condiments – to taste other additions, like ramen noodles, extra shiitake, carrots (julienned), spinach leaves or snap peas

2 bok choy

2 carrots, peeled and julienned

2 spring onions, finely sliced

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