OH YEAH TASTY TIMES. i made this soup as a starter for my lettuce wrap dinner. then i ate it for my next 2 meals. i used wonton wrappers and made them the lazy way instead of making a dough because i was tight on time. when i figure out a good recipe for wrappers i’ll let you know. until then, do this:

FILLING

5 shitake mushrooms, soaked for an hour in a 1 1/2 c. hot water, chopped very small

3 scallions, sliced thin

1 inch nub ginger, peeled and minced

4 cloves garlic, minced

4 crimini mushrooms, chopped very small

4 stems gai lan, blanched and chopped small

1/4 block tofu, chopped very small

1 tsp chili paste

1 1/2 tsp rice vinegar

1 1/2 tsp soy sauce

a few drops sesame oil

package of wonton wrappers (or shanghai dumpling wrappers, so long as they are eggless)

BROTH

whatever broth you like

the liquid from soaking the shitakes

a tsp of black vinegar

green scallions to garnish

a couple drops of sesame oil

blanch your gai lan then chop it up. meanwhile, saute crimini mushrooms to get water out of them. add white parts of the scallion and garlic, cook for a minute or two. put in a bowl and toss with all other ingredients.

put a spoonful of filling in the centre of each wrapper. dampen edges and fold over. press down edges and make sure it’s sealed. then grab the two bottom corners and bring them together to the front and pinch together. (if you want to freeze any of them, put them on a sheet and freeze them until solid, then put in a freezer bag. i froze half my batch).

lay them out on parchment while you’re making them so they don’t stick.

heat up your broth and bring to a boil. when you’re ready, drop in wontons and turn down heat to medium low. cook until done (4-8 minutes). serve with scallions.