Wonton Soup

Ingredients:

• 1 package of firm or extra firm tofu, pressed
• 2 TBSP chopped ginger
• 1 bunch green onion, finely chopped
• 2 tsp. cornstarch
• 1 1/2 TBSP soy sauce
• 1-2 tsp. sesame oil
• Black pepper and salt, to taste
• 2 tsp. neutral oil
• 1 egg, beaten
• 1 package of wonton wrappers
• Baby bok choy
• 6 c. vegetable or chicken broth
• Chili crunch

Directions:

1. Tofu: Wrap tofu in towels with a weight on top for 30 minutes to remove the water. After 30 minutes, break a chunk off the tofu and squeeze any remaining liquid out; then in a bowl crumble the tofu. Add the ginger, 3/4 of the green onions, cornstarch, soy sauce, sesame oil, and salt and pepper, to taste and mix to combine.
2. Heat a skillet over medium heat; when hot, add oil to pan and let oil heat up; then add the tofu mixture and smash the tofu with the back of your spoon/spatula. Cook until the texture can easily form a “meatball” like ball. Set aside to cool. Once the tofu mixture cools, add the egg and mix to combine.
3. Prepare Wontons: On a platter or plate, sprinkle some cornstarch to prevent sticking. Have a small bowl with water on the ready.
4. If using a round wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold in half and press the edge tightly to seal (a half moon shape); then bring the right and left sides of the half moon together, dab the edges with water and seal the edges together. Place on platter.
5. If using a square wonton wrapper, put a small amount of the tofu mixture in the center (about 1 tsp., depending on the size of the wrapper). Dip your finger in the water and dab around the edge of the wonton wrapper. Fold one point to the opposite point making a triangle; then bring the right and left sides of the triangle together, dab the edges with water and seal the edges together. Place on platter.
6. Cook Wontons: Bring a pot of water to a boil. Add in some wontons (don’t over crowd) and let boil. Once wontons float, cook for 2-3 minutes. Remove wontons and place on a plate lined with parchment paper to prevent sticking. Repeat.
7. Prepare Soup: Meanwhile in another pot, bring broth to a boil, and add baby bok choy, and simmer until hot.
8. Wonton Soup: In an individual bowl, add wontons, ladle in soup broth and bok choy, top with green onions, and chili crunch.

Wonton Soup: