A light and delicate yet super satisfying vegan wonton soup, perfect for any time of the year. This dish involves making homemade wontons with a tofu and vegetable filling, then cooking them in a savory vegetable broth.
1. Begin to prepare your wontons by shredding up your veggies (green cabbage, carrots, green onions for the wontons) and boiling them for 1-2 minutes. Strain and set to the side.
2. Roughly break down your firm tofu. Once the vegetable mixture is cooled, add them together and create little pebble sized balls for the wonton filling.
3. Take a wonton wrapper and add your ball to the center. Using water to secure the edges, create your desired wonton shape and set to the side (the recipe used about half of the wonton wrappers).
4. Time to make your soup: in a large pot, place red hot chili oil and roughly chopped garlic. Next, add your soup vegetables (cauliflower, carrot, bell pepper, purple onion) and cook down for 4-5 minutes.
5. Add your soy sauce, salt, garlic powder, and water, and bring to a boil.
6. Once at a rapid boil, add your prepared wontons and cook until they float to the top (about 5 minutes).
7. Serve in a large bowl, optionally with rice, and enjoy!
