You want to start with the soup base. I use dried shiitake mushrooms, dried kelp, and garlic. Depending on what I’m making, I’ll also add ginger or dried peppers. For this one, I also added some ginger.
Put all the ingredients into a pot with water. It really doesn’t matter how much water you add. You’ll be boiling the water so all of the ingredients will infuse all of the water with their delicious flavor. I also add some soy sauce – you can add how ever much you like based on your preferences. I let the water come to a boil and then turn the heat down to medium low. I let that simmer for 20-30 minutes.
After you let these ingredients simmer in the water, remove them with some tongs. I save the mushrooms and ginger to add into the wonton mixture later.
For the wonton filling, I place half a block of firm tofu, garlic, scallions, and the mushroom and ginger from the broth into a food processor. You will see in the picture later, but I over-processed and my mixture became too fine. You want to have a coarse filling, so DON’T over-process!
Next, you just have to fill those wontons! I’m not going to go into detail about how to fold the wontons because I’m not very good at it. But there are plenty of videos you can find that show you exactly how it’s done! You just want to take about a tablespoon of the mixture and put in the center of the wonton wrapper. I keep a small bowl of water so I can run a little bit of water along the edges of the wrapper – this helps the wrapper stick when you fold it. To fold the wonton, I just bring the corners of the wrapper together at the top. Make sure all the edges are completely sealed to avoid spillage when you’re cooking them.
I cook my noodles directly in the broth, then I add the wontons, napa cabbage, and bok choy.
To serve it, I add about a teaspoon of Chinese hot oil on top. This is very important! The hot oil adds a ton of flavor!
When I cook at home, I like to keep things simple. I don’t like to use any more soy sauce or salt than I need to, and prefer to cook oil-free. But you can definitely adjust the recipe based on your preferences – you may want to add a lot more soy sauce and salt that I usually prefer. 🙂
8-12 sliced dried shiitake mushrooms
5-6 pieces of dried kelp
6 peeled garlic gloves
one inch piece of peeled ginger
10 cups water
2 cups sliced napa cabbage
4 tbsp soy sauce (more or less to taste)
12 oz wonton noodles
3 tsp Chinese hot oil
Salt and pepper to taste
12 wonton wrappers
Half a block of tofu
1/4 cup scallions
2 tbs diced jalepeno
Shiitake mushrooms, ginger, and garlic removed from broth
1 tbsp soy sauce
1 tsp sesame oil
1. Put water into a large pot and add dried shiitake mushrooms, kelp, garlic, and ginger. Let the water come to a boil and then reduce the heat to medium low. Keep broth on the heat for 20-30 minutes. Remove contents with tongs and set aside. Add soy sauce, salt, and pepper. Let the broth continue to simmer on medium heat as you prepare the wontons.
2. Place tofu, scallions, jalepeno, shiitake mushrooms, garlic, and ginger into a food processor. Pulse until mixture becomes course in texture. Place mixture in a separate bowl, then add the soy sauce and sesame oil until combined. Fill wonton wrappers with 1 heaping tablespoon of the mixture. Apply a little bit of water to the edges of the wonton wrapper, and seal by bringing four corners of wrapper together at the top. Be sure to seal the wonton completely so that the contents don’t come out when you cook it.
3. Let the broth come to a boil and add the napa cabbage and wonton noodles. Stir the noodles around and let it cook for 2-3 minutes.
4. Add the wontons and let it cook for another 2-3 minutes.
5. Place noodles, wontons, and broth into a serving bowl, add 1tsp on top, and serve!