Today I'm going to make a vegetarian wonton soup, its main ingredients are almond mushrooms and cabbage, you can can add beef!
First of all, prepare two almond mushrooms, wash them with water and tear them into small pieces with your hands.
Then add water to a pot and bring it to a boil, add 300 g of cabbage to the pot and cook for 1 minute.
Remove the cabbage from the pot and place it in cool water to cool down.
Add the mushrooms into the pot and cook for 3 minutes, then remove them from the pot and put them into cool water to cool down.
Wrap the cabbage and mushrooms in saran wrap and squeeze out the water.
Chop the cabbage and mushrooms.
Prepare 3 g of grated ginger and add to the cabbage and mushrooms.
Add 3 g of soy sauce, 3 g of oyster sauce, 1 g of five-spice powder, 5 g of salt, 3 g of sugar and 3 g of cooking oil.,
Then mix the ingredients well and you are ready to wrap the wontons!
You can buy wonton skins or make your own. Take a wonton skin, add the right amount of filling, start folding from the edge of the wonton skin, stop when the filling is completely wrapped, and then pinch the wonton skins together from the side around, this way the wonton wrapping can avoid the filling from leaking out when cooking the wontons!
After wrapping the wontons we can prepare the soup, in a bowl add 5 g finely chopped green onion, 5 g heated cooking oil, 3 g soy sauce, 3 g sugar, 10 g seaweed, 200 ml boiling water, then mix the ingredients well.
Add water to a pot and bring to the boil. Pour the wrapped vegetarian wontons into the pot and boil over medium heat for 2 minutes.
Then fish out the wontons and pour them into the soup, add 10g of green chopped parsnips and the vegan wonton soup is ready, hope you like it!