Wonton-mushroom soup

Yield: 4 servings

Measure Ingredient
\N \N Wonton filling:
8 ounces Firm tofu; drained
2 \N Cl Garlic; minced
2 teaspoons Fresh ginger root; minced
1 \N Scallion; minced
7 \N Snow peas; minced
\N \N Egg replacer for one egg
2 teaspoons Soy sauce
½ teaspoon Sugar; optional
3 tablespoons Sunflower seeds, roasted; un
1 teaspoon Rice wine
⅔ cup Bread crumbs; fresh
1 teaspoon Sesame oil
\N \N Wontons:
½ cup Water
\N teaspoon Cornstarch
1 pack Won-ton wrappers
\N \N Soup:
4 cups Mushroom stock
½ cup Snow peas
2 \N Shiitake mushrooms; sliced

VEGGIE LIFE; JAN 1995

1. Combine all the wonton filling ingredients in a bowl and mix thoroughly. a cup, combine water and cornstarch.

2. Place a small teaspoon of filling on a wonton skin. Dip a finger into water-cornstarch mixture and run the dampened finger around the edges of th wonton skin. Fold the skin over to make a triangle and press the edges together well. Dampen the two farthest corners and press together to make a hat shape.

3. In a medium pot, bring the stock to a simmer. Drop in 3 or 4 wontons pe person for no longer than 2 minutes, until the wonton skins are just tender Add the snow peas and mushrooms lices at the same time as the wontons.

4. Taste for salt. Ladle into bowls and serve hot.

NOTES : Per serving: 199 cal; 12 g prot; 9 g fat; 14 g carb; 266 mg sod; 0 mg chol; 3 g fiber; vegan Posted on GEnie Food & Wine RT Dec 31, 1994 by DEEANNE Nutritional information per serving: xx calories, xx gm protein, xx mg cholesterol, xx gm carbohydrate, xx mg sodium, x.x gm fiber, xx gm fat ( x gm sat, x gm mono, x gm poly), x.x mg iron, xx mg calcium, x% of calories from fat.

Brought to you by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@..., moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes Submitted By SYLVIA STEIGER On 01-24-95

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