vegan eggplant wonton soup

Eggplant Wonton soup

Eggplant Wonton soup
Recipe type: soup, Mains,
  • 2 ½ litres of vegetable stock
  • ¼ cup tamari
  • 1 tablespoon sesame oil
  • 1 chopped onion
  • 1 red chopped capsicum
  • 1 cup corn kernels
  • 40 grams shitake mushrooms
  • Salt & Pepper to season
  • 1 packet of wonton wrappers
  • 1 large eggplant, peeled & thickly sliced
  • 1 small carrot grated
  • ½ cup breadcrumbs
  • 1 teaspoon crushed ginger
  • 1 teaspoon crushed garlic
  • 1 teaspoon dried chili flakes
  • 1 teaspoon dried coriander leaves
  • Oil for frying
  1. Place all ingredients in a large pot, bring to boil then simmer for 30-40 minutes. (This can be made a day in advance & kept in the fridge to be reheated)
  1. Shallow fry the eggplant until cooked through. Drain on absorbent paper
  2. Process in a food processor until soft (Small pieces are ok)
  3. Place all other ingredients (apart from the wrappers) in a large bowl & combine
  4. Place a wonton wrapper on a clean surface, dip a finger in water & run it around the edge of the wrapper
  5. Place 1 teaspoon of eggplant mixture into the centre & fold up the sides to form a pouch. Pinch to enclosure (You can find YouTube clips on how to do this if unsure)
  6. Place on a lightly greased tray
  7. Repeat with remaining mixture & wrappers (Place in the fridge until needed)
  8. Add wontons to simmering stock mixture, cooking uncovered for approximately 5 minutes or until wontons are heated through
  9. Use a slotted spoon to transfer wontons to serving bowls & then ladle over stock
I usually don’t cook all my wontons but freeze some &/or deep fry them for the dim sim effect. (This is how Scott likes them)


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