Vegetarian Won Ton Soup

Sodium Reduced and Gluten Free Instant Vegetable Soup Base

Medium

Yield
Serving
10

Preparation
Time
45 minutes

Cooking
Time
30 minutes

Ingredients

1.75 L	Luda H Sodium Reduced, Gluten Free, Instant Vegetable Soup Base
30	Won Ton Wrappers
200 g	Paris Mushrooms (Portabella or coffee mushrooms are excellent also), quartered
200 g	Shiitake Mushrooms, stems removed, cut in half (if using dried, weigh after you soak them in water)
100 g	Plain Tofu, diced 1/2”
2	Green Onions, thinly sliced (1 for the stuffing, 1 for the soup)
2 mL	Pureed Ginger or 1 mL of powdered ginger
3	Garlic Cloves, roasted and pureed
40 mL	Canola Oil
5 mL	Roasted Japanese Sesame Oil
10 mL	Cilantro, finely chopped

Preparation

Prepare the Luda H Vegetable Soup Base according to package directions. Keep warm. In a large pan heat the canola oil over medium high heat and sweat the mushrooms for 4 minutes. Lower the heat to a low flame and add the garlic, ginger, tofu and continue cooking for 2-3 minutes. Place the cooked ingredients while still warm in a vertical food processor (or extra large blender) and puree to the same size of cooked couscous. Spread out all the won ton on a counter and place the pureed stuffing equally in the center of each sheet. Wet the outer rims of each stuffed sheet with cold water and pinch the 4 corners together. Poach in the vegetable soup for 3 minutes. Pour in 10 bowls and divide equally the sliced green onions, cilantro and a drop of the sesame oil in each bowl.
Optional
A stalk of lemon grass cut in 2 and infused into the Luda H Vegetable Soup Base (before adding the won ton) will bring this soup to another level.