RECIPE: Tofu, Broccoli, and Kale Stem Wonton Soup
This delectable soup features flavorful vegan wontons stuffed with a broccoli and kale-stem mixture floating in a rich ginger, garlic, and scallion broth. Just one caveat: Time your preparations such that you can serve and eat right away — the wontons can get mushy if they sit in the broth for too long.
- Servings: 4
Source: Bluedot Living
Ingredients
- coarsely chopped broccoli stalks from 2 large heads
- coarsely chopped kale stems from 1 large bunch
- chopped scallions
- tsps chopped fresh ginger
- peeled garlic clove
- sweet white miso paste
- low-sodium soy sauce
- tsps toasted sesame oil
- chopped extra-firm, well-drained tofu
- ~32 wonton wrappers
- Tbsps neutral oil such as avocado oil or canola oil
- thinly sliced scallion whites and light greens
- peeled garlic cloves, finely chopped
- Tbsps finely chopped peeled fresh ginger
- Tbsps low-sodium soy sauce, plus more if desired
- mirin
- Tbsps toasted sesame oil
- Fine sea salt
- Thinly sliced scallion greens, for serving