Okay, I get it; those are some really ugly-looking wontons. I clearly need to work on my wonton-making skills. Maybe they’re more like dumplings. If I called them dumplings would that have been better? Well, wontons . . . dumplings . . . they taste amazing. I got an instant “Oh, hell yeah,” after The Husband took one bite. In fact, he said this soup rivals his all-time favorite dish: tacos. The broth alone got some noteworthy accolades. Despite my obvious lack of wonton origami, they are actually super easy to make. (I have to give myself points for the fact that my “wumplings” stayed together!) In fact, they’re such a breeze to make, you can whip up a batch, store them in the freezer, and drop them into a simple broth whenever the mood strikes. This soup is ideal for someone who is feeling under the weather; the kale and mushrooms are immune-boosting superstars. So regardless if you make wontons or dumplings . . . or wumplings, you’ll love this soup!
INGREDIENTS:
8 C water
2 tsp Better than Bouillon vegetable base
3 Tbs red miso
1 bunch lacinato (dinosaur) kale, chopped
1 bunch green onions, chopped or sliced
16-oz cremini mushrooms, diced fine
2 tsp sesame oil
2 Tbs tamari or soy sauce
1 tsp ground ginger
1 Tbs olive oil
2 garlic cloves, minced
30 wonton wrappers
DIRECTIONS:
Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I’m not sure where I went wrong in the process, but that’s okay, I’m still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don’t touch.
UPDATE: Look at my second attempt at making wontons! Much better!
Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don’t get saturated and fall apart.)
- 8 C water
- 2 tsp Better than Bouillon vegetable base
- 3 Tbs red miso
- 1 bunch lacinato (dinosaur) kale, chopped
- 1 bunch green onions, chopped or sliced
- 16-oz cremini mushrooms, diced fine
- 2 tsp sesame oil
- 2 Tbs tamari or soy sauce
- 1 tsp ground ginger
- 1 Tbs olive oil
- 2 garlic cloves, minced
- 30 wonton wrappers
- Place the diced mushrooms in a medium bowl and drizzle with the sesame oil and tamari, then sprinkle on the ginger. Using a rubber spatula, gently fold the mushrooms and combine everything well.
- In a medium skillet, heat the olive oil and garlic over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms soften. Drain the liquid or use a slotted spoon to transfer the mushrooms to a small bowl. To make the wontons, I recommending following these instructions. I'm not sure where I went wrong in the process, but that's okay, I'm still happy with my wumplings. The trick is to not overfill them and to have a little dish of water nearby to dab onto the wrappers to form a seal. Place the wontons on a cookie sheet, making sure they don't touch.
- Place in the freezer for 1-2 hours. Once frozen, you can then either use them or store in a Ziploc bag. To make the broth, whisk together the water, bouillon, and miso. Add the green onion and bring to a boil. Reduce the heat to a simmer and add the kale. Drop the wontons into the soup pot and cook until heated through, about 3-4 minutes. I used all 30, but feel free to use as many as you want. Serve immediately. Enjoy! (For leftovers, I recommend storing the broth and wontons separately to ensure the wontons don't get saturated and fall apart.)
