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More Soups on My Food Blog.....plus Miso, Curry and Pho
Wonton Soup
5 cups vegetable stock
2 slices fresh ginger (each about 1" thick)
3 scallions, white section only, sliced thin
2 cups baby bok choy, washed and sliced
2 Tbs. tamari1 Tbs. toasted sesame oil
1/2 tsp. cornstarch
8 oz. firm tofu, drained and patted dry
1/4 cup daikon radish, minced and patted dry
1 package square wonton wrappers (most are vegan; check labels)
Scallions and toasted sesame seeds for garnish
1. Combine stock, ginger slices, scallions, and 1 cup water in stewpot. Bring to a boil; reduce heat and simmer over low heat for about 30 minutes. Scoop out ginger and scallions; discard.
2. Bring a small pot of water to a boil. Add bok choy and cook for just a few minutes until tender. Discard boiling water and rinse in cold water; set aside.
3. In a small bowl, combine tamari and sesame oil. Add cornstarch and stir until dissolved. Break tofu apart with your fingers and add to sauce in bowl. With a fork, mash the tofu. Add daikon radish and stir to combine.
4. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
5. Reheat vegetable stock over medium heat. Meanwhile, bring a small pot of water to a boil. Cook wontons in small batches until they float. Remove with a slotted spoon.
6. To serve, divide wontons and bok choy among soup bowls. Fill bowls with broth and finish with a garnish of scallions and toasted sesame seeds.
5 cups vegetable stock
2 slices fresh ginger (each about 1" thick)
3 scallions, white section only, sliced thin
2 cups baby bok choy, washed and sliced
2 Tbs. tamari1 Tbs. toasted sesame oil
1/2 tsp. cornstarch
8 oz. firm tofu, drained and patted dry
1/4 cup daikon radish, minced and patted dry
1 package square wonton wrappers (most are vegan; check labels)
Scallions and toasted sesame seeds for garnish
1. Combine stock, ginger slices, scallions, and 1 cup water in stewpot. Bring to a boil; reduce heat and simmer over low heat for about 30 minutes. Scoop out ginger and scallions; discard.
2. Bring a small pot of water to a boil. Add bok choy and cook for just a few minutes until tender. Discard boiling water and rinse in cold water; set aside.
3. In a small bowl, combine tamari and sesame oil. Add cornstarch and stir until dissolved. Break tofu apart with your fingers and add to sauce in bowl. With a fork, mash the tofu. Add daikon radish and stir to combine.
4. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
5. Reheat vegetable stock over medium heat. Meanwhile, bring a small pot of water to a boil. Cook wontons in small batches until they float. Remove with a slotted spoon.
6. To serve, divide wontons and bok choy among soup bowls. Fill bowls with broth and finish with a garnish of scallions and toasted sesame seeds.
Vegetarian Tom Yum Soup
5-6 cups vegetable stock
1-2 stalks lemongrass, minced
3 whole kaffir lime leaves
1-2 cups soft tofu, sliced into cubes
1-2 red chilies, sliced, OR 1/2 tsp. dried crushed chili, OR 1-2 tsp. chili sauce
4 cloves garlic, minced
1 thumb-size piece ginger, matchstick-like pieces1 cup fresh mushroom (I used shiitake), sliced
2 cups baby bok choy, leaves separated or chopped
cup cherry tomatoes
1/2 can coconut milk
1 tsp. brown sugar
3-4 Tbsp. soy sauce
1 Tbsp. fresh-squeezed lime juice
1/2 cup fresh basil + 1/3 cup fresh coriander/cilantro, chopped
Pour stock into a soup pot. If making the stock from cubes or powder, but sure to make it strong Now add the prepared lemongrass, plus the lime leaves, chili, garlic, ginger. Bring to a boil and continue boiling for 5 minutes, or until broth is very fragrant.
Add the mushrooms. Reduce heat to medium and simmer for 5-8 minutes, or until mushrooms are soft. Add the bok choy and cherry tomatoes. Gently simmer 1-2 more minutes (bok choy should remain on the crisp side).
Reduce heat to low and add the coconut milk, sugar, soy sauce, and lime juice. Finally, add the soft tofu and gently stir. Do a taste-test, adding more chili or chili sauce if not spicy enough. If not salty enough, add more soy sauce or a little more stock cube/powder or salt. Add 1 more tsp. sugar if too sour. If too salty or sweet, add another squeeze of lime juice.
Thai Pumpkin Coconut Soup
6 cups good-tasting faux chicken or vegetable stock
1/3 to 1/2 can thick coconut milk
4 Tbsp. minced fresh lemongrass
3 kaffir lime leaves, left whole
3 cups pumpkin or squash, peeled and cut into bite-size chunks
2 cups yam, peeled and cut into chunks
1-2 cups soft tofu, sliced into cubes (or substitute chickpeas)
1 shallot, minced, OR 1/4 cup minced purple onion
3 cloves garlic, minced
1 thumb-size piece ginger, grated or sliced thinly into matchsticks
1-2 fresh red chilies, sliced, OR 1-2 tsp. Thai chili sauce, OR 1/4 to dried crushed chili
1/2 tsp. turmeric
1/2 tsp. regular chili powder
3/4 tsp. ground coriander
1 tsp. ground cumin
4 Tbsp. soy sauce
1 tsp. brown sugar
2 Tbsp. fresh-squeezed lime juice
1-2 generous handfuls baby spinach, washed
1/2 cup fresh basil + 1/2 cup fresh coriander for toppings
Place stock in a pot over high heat. Now add the lemongrass (include the leftover stalk pieces if using fresh lemongrass), plus the kaffir lime leaves, shallot, garlic, galangal or ginger, and chili. Bring to a boil. Add the pumpkin (or squash) and yam. Reduce heat slightly and gently boil for 6-7 minutes.
While the soup is cooking, add the spices/flavorings, stirring with each addition: turmeric, chili powder, ground coriander, ground cumin, soy sauce, brown sugar, and lime juice. When pumpkin and yam are soft enough to eat, reduce heat to low. Now stir in the coconut milk (start with 1/3 can and increase to 1/2 can if you want it creamier or less spicy).
Stir well and taste-test the soup for salt and spice,
Just before serving, add the soft tofu and spinach and gently stir it into the soup Garnish with basil and coriander.
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