Winter is soup season. While I would enjoy a soup, stew, or porridge at almost every meal year round, E prefers more variety. Last week I was craving something different to fill my weekly soup meal slot and this vegetable wonton miso soup recipe caught my eye. I’ve not made wontons in many years, so I knew it would be different.
What I didn’t expect was how amazing it would taste.
I didn’t follow the recipe exactly, my wontons were filled with tofu, bok choy, carrot, ginger, all mixed with a bit of soy sauce. E helped me finish making them and reminded me that they didn’t have to be folded and sealed to a traditional perfection, they’d still taste great. He made various shapes from envelopes to x-wings and I forget all he made. And yes, they were all great.
For the soup, I followed instructions and ingredients more than not. It is a different method than how I normally make miso, and I’ll probably continue to follow in the future as it led to a rich and flavorful broth. In a splash of seasame oil I briefly sauteed the rest of the carrot, white parts of the bok choy, and some more ginger. To that I added 2 TBS of miso paste which I dissolved by slowly stirring in 2 TBS of soy sauce and a box of No-Chicken Broth (I need to replenish my stock of homemade stock in the freezer).
We made 24 wontons with the expectation that we’d eat a few and I’d eat the rest for lunch later in the week, however that didn’t happen. We ate everything! I can’t think of any better compliment to a meal.