Tofu Wonton Soup
By Dani Taylor
2 dried shiitake mushrooms
6 cups vegetable broth
1/4 teaspoon ginger, finely chopped, plus 3 thin slices, divided
4 tablespoons green onion, finely chopped, divided
4 ounces tofu, finely chopped
1 teaspoon sesame oil
1/4 teaspoon garlic, minced
1/8 teaspoon ground white pepper or finely ground black pepper
1 pinch salt
20 wonton wrappers
8 ounces asparagus, tough ends snapped off, stalks cut into bite-size pieces
1/2 cup fresh shelled green peas or frozen peas
1 cup loosely packed baby spinach, stems removed
1 1/2 tablespoons low-sodium soy sauce
Place the mushrooms in a glass measuring cup and add 2 cups of very hot water. Soak for 30 minutes.
Pour the soaking liquid into a large pot, stopping when you get to any sediment at the bottom of the bowl.
Add the broth, ginger slices and 3 tablespoons of the green onions. Bring to a simmer over medium-high heat. Cover and remove from heat.
Discard stems from soaked mushrooms and finely chop the caps. In a medium bowl, combine mushrooms, minced ginger, tofu, remaining green onion, sesame oil, garlic, pepper, and salt. Stir to combine.
Place about 1 teaspoon of the tofu mixture in the center of a wonton square. Moisten the edges with your fingertips, fold the wrapper to make a triangle, and squeeze the edges together to seal. Place on a baking sheet and repeat with the remaining filling and wrappers to make 20 dumplings.
Remove the ginger slices from the broth. Add the asparagus and peas and bring to a simmer over medium-high heat. Add the wontons, reduce heat to low, and poach at a simmer, stirring gently once, until the filling is cooked through about 4 minutes. Add the spinach and soy sauce to the pot and stir once. Serve immediately.
Makes 4 servings.
Nutritional Information per serving: 250 calories, 35g carbohydrates, 4g fat, 20g protein