Wonton Soup

“This dish is bound to be one of those menu items your customers come back for. The broth uses the CHEF Demi Glace Liquid Concentrate that gives it a real beefy and earthiness.” - Shannon Martinez, Owner & Head Chef of Smith & Daughters, Melbourne

    Ingredients

    Wontons

    • 3 coriander stalks
    • 20g garlic
    • 20g ginger
    • 80g spring onions
    • 1 tsp pickled chilli paste (to taste)
    • 400g fresh vegan mince
    • 150g firm tofu, pressed for 15 minutes between paper towel to remove excess moisture
    • 100g dried shiitake mushrooms, soaked and finely diced
    • 20g dried black fungus, soaked and finely chopped
    • 2 tbsp Chinese cooking wine
    • 1 tbsp soy sauce
    • 1 tbsp sugar
    • 30mL CHEF Mushroom Liquid Concentrate
    • 1 tsp white pepper
    • ½ tsp salt
    • 2 tbsp corn flour
    • Dumpling or wonton wrappers

    Broth

    • ½ cup veg oil
    • 8 shallots, peeled and finely sliced
    • 80g ginger, peeled and julienne
    • 12 spring onions, finely sliced, whites and greens kept separate
    • 30g CHEF Black Garlic Paste
    • 4 whole star anise
    • 3L water mixed
    • 120mL CHEF Demi Glace Liquid Concentrate
    • 1/3 cup soy sauce
    • 1x10cm piece dried kombu, torn (optional)
    • 2 tbsp sesame oil
    • chilli oil

    Method

    Wontons

    • In a food processor, add coriander, garlic, ginger, spring onions, pickled chilli paste and blitz. until a rough paste.
    • Add vegan mince, tofu, remaining Wonton ingredients and pulse until well combined but not totally smooth.
    • Spoon 1 tsp of mixture onto each dumpling wrapper and fold into desired dumpling shape, then place on a lined tray.

    Broth

    • Heat a large pot or saucepan over a medium heat and add the oil.
    • Once hot, add shallots, ginger and white parts of spring onion.
    • Cook until beginning to soften, then add CHEF Black Garlic Paste, star anise and cook for a further minute.
    • Pour in the water and mix through the CHEF Demi Glace Liquid Concentrate, followed by the soy sauce and kombu if using.
    • Bring up to the boil, and simmer for 20 minutes. Once cooked, remove from heat and stand while you make the dumplings.
    • Once you have the required amount of dumplings, bring broth back up to a boil and then reduce to a gentle simmer.
    • Gently drop dumplings into broth and cook for approx. 3 minutes.
    • Once the dumplings are cooked, fish out of the broth and place into a bowl, then ladle the broth over to cover.
    • Serving suggestion: Garnish with coriander, green spring onions and plenty of chilli oil.