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Find more waste-busting soups in Vanessa Seder’s From Top to Bottom: Waste-Not Warming Soups.
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RECIPE: Tofu, Broccoli, and Kale Stem Wonton Soup
- Yield: Serves 4–6 1x
Description
This delectable soup features flavorful vegan wontons stuffed with a broccoli and kale-stem mixture floating in a rich ginger, garlic, and scallion broth. Just one caveat: Time your preparations such that you can serve and eat right away — the wontons can get mushy if they sit in the broth for too long.
Ingredients
Units
Scale
The wontons
- 1 1/4 cups coarsely chopped broccoli stalks from 2 large heads
- 1 cup coarsely chopped kale stems from 1 large bunch
- 1/2 cup chopped scallions
- 2 tsps chopped fresh ginger
- 1 peeled garlic clove
- 1 Tbsp sweet white miso paste
- 1 Tbsp low-sodium soy sauce
- 2 tsps toasted sesame oil
- 1/2 cup chopped extra-firm, well-drained tofu
- ~32 wonton wrappers
The soup
- 2 Tbsps neutral oil such as avocado oil or canola oil
- 1/2 cup thinly sliced scallion whites and light greens
- 4 peeled garlic cloves, finely chopped
- 2 Tbsps finely chopped peeled fresh ginger
- 5 Tbsps low-sodium soy sauce, plus more if desired
- 1/3 cup mirin
- 2 Tbsps toasted sesame oil
- Fine sea salt
- Thinly sliced scallion greens, for serving
Instructions
- To make the wontons, have a small bowl of cold water and a parchment-lined baking sheet ready.
- Place the broccoli stalks, kale stems, scallions, ginger, garlic, miso paste, soy sauce, and sesame oil in a food processor and process until very finely chopped, about 1 minute.
- Add the tofu to the vegetables and process until smooth. Transfer the filling to a medium bowl.
- On a clean work surface, spoon about 2 teaspoons of filling into the center of a wonton wrapper. Use your finger to dab some water around the rim of the wrapper, then fold the wrapper in half to form a triangle and press well to seal, pushing out any pockets of air. Pull the two bottom corners over the center until they meet, then dab with a bit of water so that they stick together. Place on the prepared baking sheet and repeat with the remaining wrappers.
- To make the soup, bring a large pot of water to a rolling boil.
- In a separate large saucepan, warm the neutral oil over medium heat. Add the scallions, garlic, and ginger, and cook, stirring constantly until fragrant, about 1 minute. Stir in 7 cups of water, the soy sauce, mirin, and sesame oil, and bring to a simmer over medium-low heat until the flavors have developed, about 15 minutes. Taste and season with salt if desired.
- Add the wontons to the pot of boiling water and cook just until warmed through, about 3 minutes. Use a slotted spoon to transfer the wontons to soup bowls. Ladle the broth over each of the bowls and garnish with scallion greens. Serve immediately.
