Vegetarian Wonton Soup

Name: Vegetarian Wonton Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Indian
Ingredients: 10 pieces Momos (8-10 Momos only filled and shaped, not steamed); 1 clove Garlic (1 clove Garlic finely chopped); 1 piece Ginger (1 inch Ginger grated); 1 piece Green Chili (1 or 2 Green Chillies finely chopped); 1 piece Scallion (2 to 3 Spring Onion (Bulb & Greens) finely chopped with leaves); 1 tsp Light Soy Sauce (1 teaspoon Light soy sauce); ½ tsp Sesame Oil (1/2 teaspoon Sesame (Gingelly) Oil); 1 tsp Rice Vinegar (1 teaspoon Rice Vinegar)

A simple Indian-Chinese fusion soup featuring unsteamed vegetable-filled momos cooked directly in a savory broth with ginger, garlic, and green chillies.

50 minIndian

Servings4

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Vegetarian
Vegan
Pescatarian

Steps

1To begin making the Vegetable Wonton Soup, first get the momos ready. Do not steam them, as we will be cooking it in the soup base. Keep the filled.
2Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.
3To begin making the soup broth, heat the sesame oil in a wide saucepan. Add the onions, ginger, garlic and green chillies and saute for a few seconds.
4Next add in 3 cups of water, salt, vinegar, soy sauce. Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth. Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.
5Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth. Gradually add all of them and increase the heat of the soup. Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes. You will notice the wontons come floating to the top.
6At this stage turn off the heat. Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.