Alright, I owe you all an apology. It has been so long, way waaaay too long, since I last updated this blog, and I truly feel terrible. You would think that since a girl has to eat, there would also be plenty of recipes in stock to post, however life got a little crazy this summer and my stockpile depleted before my eyes. Woops.
If you were curious (I’m assuming that you are), I moved last week from my first ever kitchen, into a new rented kitchen. This process has been both overwhelming and awesome. For starters, my new kitchen is much bigger (YAY!), and because I’m moving in with three other girls, there’s a plethora of new equipment and utensils to play with (Double YAY!). The downside about my new kitchen is there is no dishwasher, and finding places to store all four of my roommates and I’s kitchen tools is quite an overwhelming task.
In the midst of all this transition, I haven’t had much time to cook, let alone learn where we’re storing all our new equipment, or if it’s even unpacked yet. Regardless, I am determined to get back into the kitchen and deliver some fun new recipes ASAP.
This recipe is actually a dish I made over Christmas break this year, when I first made baked vegetable wontons. The pictures don’t do this soup justice, because I am telling you, wonton soup is fantastic.
If you haven’t tried wonton soup before or are looking for a good vegetarian recipe, look no further! This recipe is so worth trying something new.
The other plus about soup? It stores well, in case you happen to be going through a period of transition, like moving. I speak from experience. Eat up, and I’ll be back soon!
- 2 cups finely minced cabbage
- 1 bunch of scallions, minced (plus ½ bunch chopped for the soup topping)
- 1 medium carrot, peeled and finely minced
- 3 large white button mushrooms, finely minced
- 1 clove garlic, minced
- One 1-inch piece of fresh ginger, peeled and finely minced
- Sea salt and freshly ground pepper, to taste
- 70 wonton wrappers
- Bowl of water, for sealing the wrappers
- Vegetable stock (1 cup per bowl of soup)
- Fresh baby spinach
- In a large bowl, combine the minced vegetables and spices (cabbage, 1 bunch of scallions, carrot, mushrooms, ginger, garlic, salt and pepper). Toss well to mix.
- Assemble the wontons one at a time, by laying a wonton wrapper on a clean surface so that one point is facing you (a diamond shape). Place ½- 1 teaspoon of filling in the center the wonton wrapper.
- Using a pastry brush, wipe the outer four edges of the wrapper with a dab of water.
- Fold the corner closest to you over the filling to meet the top corner- creating a triangle. Press the edges together all the way down the wrapper.
- Fold the two outer points together, tucking one point under the other.
- In a large pot, heat your vegetable stock. Once hot, add the wontons, without overcrowding the pot.
- Let the wontons cook until they bob to the surface.
- While the wontons cook, place a few spinach leaves in the bottom of each soup bowl, and ladle the hot soup on top (this process allows the spinach to wilt beautifully!)
- Sprinkle with chopped scallions and enjoy!
Notes and Tips!:
- Slightly adapted from: In Jeannie’s Kitchen
- If you’re hungry for classic baked Vegetable Wontons, check out my recipe here!
- Like this recipe? Check out these other delicious dishes from ‘a rented kitchen’ below!: