ups.
SIDE NOTE - This recipe can also be used to
for wonton soup broth :
Simmer broth, ginger &
arge airtight plastic container).
Soup Directions:
Sort and wash
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
illing ingredients thoroughly.
Cover wonton wrappers with damp cloth. Remove
easpoon into center of each wonton wrapper. Brush edges with a
baking tray. Place 1 wonton wrapper on dry tea towel
url.
Combine all the soup ingredients and simmer while you
se.
To make the soup: In a stockpot, combine duck
n the center of each wonton wrapper.
Moisten all four
1. Bring broth to rolling boil on High.
2. Add tofu and veggies, cook 3-5 minutes.
3. Reduce heat to medium.
4. Add wonton. Cook until they float to the top. About 2-3 minutes for fresh, 5-7 minutes for frozen, They are done when wonton skin is translucent and shrunken.
5. Serve with a drizzle of chili and sesame oils, if desired.
In a large saucepan or soup pot heat the oil over
In a soup pot, heat 2 tablespoons of
ombined.
Working with 1 wonton wrapper at a time, spoon
hunky paste.
Hold 1 wonton wrapper in the palm of
triangle.
Hold filled wonton by the tip with the
o combine.
Lay one wonton skin like a baseball diamond
lace ingredients for soup base into a large soup pot and bring
ethod:
Set out ten wonton wrappers on a counter surface
n the middle of a wonton wrapper. Brush edges with beaten