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Edamame-Mint Vegan Wonton Soup Recipe

Name: Edamame-Mint Vegan Wonton Soup
Prep time: 35 min
Cook time: 10 min
Total time: 45 min
Yield: 4
Ingredients: 1 ½ cups (230 grams) frozen, shelled edamame; 2 large carrots, 1 finely grated the other sliced for the soup; Salt, to taste; 3 green onions, 2 roughly chopped and 1 thinly sliced for garnish; 1 tablespoon miso paste; 2 teaspoons lemon juice; 2 tablespoons fresh chopped mint; 1 clove of garlic, grated; 1 teaspoon grated ginger; 20 - 25 vegan wonton wrappers; 6 cups (1.4 litres) vegetable stock

Cilantro and Citronella

The vegan wontons are stuffed with an unusual but tasty combination of edamame, carrot and mint, and are floating in a simple vegetable broth to let all those yummy flavours shine through

Ingredients

1 ½ cups (230 grams) frozen, shelled edamame

2 large carrots, 1 finely grated the other sliced for the soup

Salt, to taste

3 green onions, 2 roughly chopped and 1 thinly sliced for garnish

1 tablespoon miso paste

2 teaspoons lemon juice

2 tablespoons fresh chopped mint

1 clove of garlic, grated

1 teaspoon grated ginger

20 - 25 vegan wonton wrappers

6 cups (1.4 litres) vegetable stock

Method

Bring a pot of water to the boil and add the frozen edamame. Cook for the time indicated on the package (usually 3 – 5 minutes). Drain and cool to room temperature.

Meanwhile, sprinkle a pinch of salt over the grated carrot and place it in a colander to drain. Once the edamame is cooled, squeeze out as much of the water from the carrot as you can.

Reserve ½ a cup (80 grams) of the whole edamame and put the rest in a food processor along with the carrot, 2 roughly chopped green onions, miso paste, lemon juice, mint, garlic and ginger. Pulse until chunky. Taste and add salt if necessary (it depends on how salty your miso paste is). Add the reserved whole edamame and mix with a spoon.

Make your wontons by placing one to two teaspoons in the centre of one wrapper. Dip your finger in a bowl of water and run it along two edges. Fold into a triangle and press down to seal, gently pressing the filling to squeeze out the air. Then bring the two opposite corners together and seal with a bit of water. If you’re using round wonton wrappers, simple fold them into half moons.

Place the finished wontons on a pan as you go and cover them with a towel to prevent them from drying out.

Bring the vegetable stock to a boil in a pot, add the sliced carrot and reduce the heat to a simmer. Drop in the wontons, cover the pot and simmer for 2 – 3 minutes. Divide the soup and wontons between four bowls and garnish with the thinly sliced green onion.

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