Serves - 3 People

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Ingredients:​

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For the wontons filling:

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• # 1 whole mushrooms without stem- finely chopped

• 1⁄4 block of extra-firm tofu ( crumbled)

• 1/2 green onion, finely chopped

• 1⁄4 inch piece fresh ginger, minced or grated

• 2 clove garlic, minced

• 1/2 tablespoon rice vinegar

• 1 teaspoons soy sauce

• 1⁄2 tsp sesame oil

• 9-12 square wonton wrapper

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For the Soup:

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• 3 cups vegetable broth

• 1/2 green onion, chopped

• 1-2 sliced Bok Choy

• 1⁄4 teaspoon sesame oil

• 1 garlic clove, minced

• 1 teaspoon freshly grated ginger

• 1/2 tablespoon rice vinegar

• ​Soy sauce or salt to taste​

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Instructions

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Make the Wontons

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Drain + Crumble + Chop

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• Drain tofu. Wrap tofu with paper towels. Drain as much water as possible from the tofu. In a mixing bowl, crumbled drained tofu with your fingers.

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Chop + Mince

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• Finely chop mushroom, green onion, and mince the ginger and garlic.

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Add+Season+ Mix

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• Add finely chopped mushrooms, green onion. Season with soy sauce, sesame oil, rice vinegar, to the crumbled tofu. Mix well.                  

Wrap wontons

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• Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.

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