Vegan Shrimp Won-Ton Soup

Vegan Shrimp Won-Ton Soup


Ingredients


1/2 Cup Water
25-35 Won Ton Wrappers (Depending on how fat you stuff them)
8 Cups Vegetable Broth
1 TBS Olive Oil
1 Tsp Sesame Oil
2 Cups Sliced Leeks
2 Cloves Minced Garlic
2 Cups Chopped Mushrooms (I used a combination of Oyster and Beech mushrooms for this recipe but use which ever you like)
1/2 TBS Grated Fresh Ginger
1 1/2 Cups Chopped Vegan *Shrimp
1 Cup Shredded Cabbage
1 Cup Mung Bean Sprouts
1 Shredded Carrot
1 Chopped Stalk of Celery
Dash of Spike
Ground Pepper to taste
A few Sprigs of Cilantro


Method


Filling


Saute leeks, garlic and ginger in oils until leeks begin to get tender. Add Vegan Shrimp and remaining vegetables (with the exception of the Bean Sprouts) , spike and pepper.
Keep sauteing until all vegetables are coated in oil.
Add 1/4 cup water and simmer 6-7 minutes or until water evaporates.
Remove from heat and set aside until cool enough to handle.

Stuffing the Won Tons

Scoop a teaspoon or two of filling onto the middle of each won ton wrapper.
Dip a finger into a bowl of water and trace some water onto the edges of the wrapper and gently pinch all four corners together like so…








Soup


Bring Vegetable Broth to a gentle boil.
Lower Won Tons into the broth along with 1/2 Cup of Mung Bean Sprouts.
Keep at med heat for about 5 minutes. The Won Tons will surface to the top of the
broth as they cook.

Garnish with remaining Bean Sprouts and Cilantro and enjoy!

* You can substitute with vegan pork or diced tofu or omit all together if you prefer.

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