Recipe: Wonton Miso Soup

Author: Carolyn Severin, Hamama Happiness Team Member

Prep Time: 1 Hour, 30 Minutes

Cook Time: 1 Hour, 20 Minutes

Makes: 4-6 Servings

Warm and nourishing, this wonton miso soup is sure to delight you! If you are a miso lover like me, you will definitely enjoy this comforting and cozy meal. I added a little extra to it because I love a good wonton! These wontons give this miso an extra pop of flavor and are worth every bite!

For the Wontons:

• 30 wonton wrappers, I chose vegan
• 3 cups thinly chopped cabbage
• 2-4 shiitake mushrooms
• ½ cup chopped carrots
• ½ cup chopped green onions
• 3 oz firm tofu
• ½ tbsp vegan oyster sauce
• Salt and pepper
• Cooking oil

For the Miso Soup:

• 6 dried shiitake mushrooms
• 2, 6” pieces of Kombu
• 12 cups water or vegetable broth to add more flavor
• 1 cup bonito flakes
• 12 oz firm tofu
• 5 tbsp white miso paste
• 2 cups spinach, small leaves or chopped if large
• 1 tsp wakame seaweed

Garnish:

• Wontons
• Green onions
• Hamama Microgreens
• Salt and pepper to taste

1. Start with the miso soup by adding the dried shiitake mushrooms and kombu under cold running water, then add to a medium sized pot with 12 cups of water and let soak for an hour.
2. While that soaks, you can start on your wontons.

3. Get out a large skillet, put on medium high heat and add in oil and cook your carrots and mushrooms until sauteed.

4. Add in your cabbage next with salt, pepper and the oyster sauce. Mix well and let cook until the cabbage is sauteed.

5. Set aside once ready and let cool. When cooled, add to your food processor with the tofu and slowly pulse into small pieces.

6. When your filling is ready, you can transfer it to a bowl. If you feel it needs more flavor, add in more oyster sauce, salt, pepper or anything else you like, such as sesame oil or soy sauce.

7. Next, take out your wonton wrappers and add a teaspoon of filling in the center. Add a little water to the edge of one side and seal the wonton together. Make sure.  there are no bubbles when done. You can do this in the palm of your hand or on a clean countertop to wrap them.

8. When your wontons are done you can set aside and finish your miso soup.

10. When your shiitake mushrooms and kombu have finished soaking, put the pot on medium heat and let it simmer. Take out the kombu, increase the heat to high and bring to a boil. Reduce the heat once it is boiling and add in the bonito flakes. Simmer for about 20 minutes.
11. You can reserve the tofu, wontons and other garnishes for the end, but I like to add in the tofu, wontons and the wakame beforehand.

12. Add in your chopped tofu to start and your wakame, spinach, green onions and your miso paste 10 minutes before serving.

13. Lastly, add in your wontons (if you are ready to serve you can add them right into the bowl).
14. Garnish with fresh green onions, hamama microgreens, extra shiitake mushrooms, salt and pepper to taste!