Mushroom Wonton Soup Recipe

Name: Mushroom Wonton Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 tbsp vegetable oil; 3 cloves garlic, chopped; 1 tbsp minced ginger; 1/2 cup green cabbage, finely chopped; 1 medium carrot, grated; 1 tbsp soy sauce; 3 large dried shiitake mushrooms, rehydrated, chopped (no stems); 3/4 tsp sugar; 1/4 tsp ground white pepper; 1/2 tsp sesame oil; 1 green onion, chopped; 1 tbsp cornstarch; 20 pieces wonton wrapper; 3 cups CAMPBELL’S ® Ready To Use Mushroom Broth; 6 medium fresh shiitake mushroom, sliced; 4 leaves napa cabbage; 3 baby bok choy, heads

Ingredients

1 tbsp vegetable oil
3 cloves garlic, chopped
1 tbsp minced ginger
1/2 cup green cabbage, finely chopped
1 medium carrot, grated
1 tbsp soy sauce
3 large dried shiitake mushrooms, rehydrated, chopped (no stems)
3/4 tsp sugar
1/4 tsp ground white pepper
1/2 tsp sesame oil
1 green onion, chopped
1 tbsp cornstarch
20 pieces wonton wrapper
3 cups CAMPBELL’S ® Ready To Use Mushroom Broth
6 medium fresh shiitake mushroom, sliced
4 leaves napa cabbage
3 baby bok choy, heads

	PREP TIME 10m	COOK TIME 50m	TOTAL TIME 1h
YIELD 4 servings

Instructions

In a wok or skillet, add vegetable oil and sauté garlic & ginger for a few minutes until smallest bits start to turn golden.
Add cabbage, carrots and half the soy sauce and cook until the cabbage is soft, adding a splash of water if needed.
Once the cabbage is softened, add the dried shiitake mushrooms, remaining soy sauce, sugar, white pepper and sesame oil and keep tossing for another 2 minutes, adding water as needed.
Add green onions and toss to mix.
Turn off the heat and taste and adjust seasoning.
Dissolve cornstarch in water, then drizzle on top of the vegetables.
Turn the heat back on and toss for another minute until the mixture starts to hold together, and there is no more starchy taste.
If it feels dry, keep adding a splash of water.
Let filling cool until its warm to the touch before wrapping.
Begin wrapping wontons by spooning out vegetable mix onto wonton wrapper, and put a drop of water on corners of wrapper.
Grab the corners and bring the edges together in the middle, and press out air.
Bring the CAMPBELLS® Ready to Use Mushroom Broth to a boil, then add soy sauce, fresh shiitake mushrooms, napa cabbage, and baby bok choy.
Bring the broth back to a boil.
Blanch the wontons for 2 minutes in rapidly unsalted simmering water (not boiling) then place in serving bowl.
If the wontons have been refrigerated they might take a little longer to heat through.
Ladle the broth over the wontons.
Top with fried garlic and garlic oil, garnish with green onions.
Serve immediately!