Swanson Chicken Recipes

Wonton soup is the perfective meal for a lot of occasions; it’s outstanding for when you want something hot, something light, or something filling. It someways manages to accomplish all of these things while also being healthful and delicious. Clearly, wonton soup is one of those things I was going to have to adjust for a vegan diet, if I was going to carry on to be a happy herbivore. I got the inspiration for these when I made the eggplant meatballs a few weeks ago. I was amazed, and a little grossed out, by how veritably meaty the meatballs were, and wondered how else this might be used. When I primary became vegan, I tried to make wonton soup, and it was disgusting, closely inedible. But, it taught me a few very important lessons.

First, not all dumplings are formulated equal. I initially applied frozen, pre-made dumplings for my soup, and they were okay, but not one thing special. I have since came across Trader Joe’s vegetable gyoza which are crispy, light, and loaded with good ginger flavor. So now, I eat those when I want a quick dumpling. But to make my wonton soup spectacular, I knew I would have to start out from scratch.


2 tablespoons olive oil

1 medium eggplant unpeeled and diced in 1/4″ to 1/2″ cubes

6 green onions chopped finely

3/4 cup walnuts

Salt and pepper

2 cups dried bread crumbs

1/2 cup firm tofu, processed until smooth

8 water chestnuts chopped

2 tablespoons soy sauce

1 tablespoon Chinese rice wine

1 teaspoon sugar

1 1/2 inches of ginger grated finely

1/4 cup carrot very finely minced

2 cloves garlic minced

1 teaspoon sesame oil

1 tablespoon cornstarch

1 pound fresh wrappers (These are most without apparent effort found at a Chinese market; be sure they don’t incorporate egg. Don’t worry if you may only find potsticker or shu mai wrappers. They work just fine)

Heat two tablespoons of olive oil in a huge sauté pan. Add the eggplant and cook until it is tender, 15 to 20 minutes. Add the green onion and cook briefly. Transfer into a huge bowl.

Process the walnuts with one cup of the eggplant and onion mixture. Pulse until smooth. Return to the eggplant mixture. Add the bread crumbs, tofu, water chestnuts, soy sauce, rice wine, sugar, ginger, garlic, sesame oil, and cornstarch and mix exhaustively with a fork, taking care not to smush the mixture. Taste for salt and pepper (don’t worry! there’s no raw meat or eggs in this)

Lay wonton wrapper flat. Scoop 1/2 tablespoon (roughly) of filling into the center of the wrapper. With your finger, paint fresh water along 1/2 of the outer edge of the wrapper. Fold wrapper in half and press edges together firmly. Now, wet the two corners of your half circle, fold them toward each other, and pinch them together. Repeat. Place prepared wontons on wax or parchment paper to keep from sticking.

Vegetable broth is a variable beast. If you’ve been here before, you’ll know that I only commend Swanson’s pre-made broth. I’ve tried others, and they are horrible. The broth is what ruined my basi try at wonton soup, suffusing everything with the taste of old vegetables. Blech! Vegetable stock, not similar to chicken broth, does not get better with time. 30 to 40 minutes tops, and it’s done. Otherwise it tastes like, you guessed it, old vegetables that have been sitting around for hours, which is what they are. So, in order to make a successful wonton soup, I knew I had to make my own wontons and my own stock. And this time, it was great! This is, unfortunately, not a outstanding soup for freezing, but the filling and the wrappers may be frozen, as may the stock, so you may thaw them out and put it all together again!

Vegetable Broth

2 medium carrots, roughly chopped

2 medium onions, quartered

1 daikon radish, roughly chopped

1 bunch scallions, roughly chopped

4 dried shitake mushrooms

Handful of parsley

3 garlic cloves peeled

2 bay leaves

20 peppercorns

2 tablespoons salt

Place all ingredients in a big pot with 3 quarts of water (12 cups) and fetch to a boil. Cover and simmer for 30 to 40 minutes. Strain out the vegetables.

Finishing Your Soup

8 cups baby Bok Choy, chopped

1 carrot sliced

2 green onions sliced

Steam bok choy in a pot with three cups of stock. Remove bok choy and add carrots. Cook until tender. Remove carrots and add wontons. Cover wontons with stock. Boil wontons gently until the skins look wrinkled, with regards to five minutes depending on the thickness of your wrapper. Add salt to taste, 2 tablespoons soy sauce and 1 tablespoon rice wine to the broth. Add bok choy, green onions, and carrots to the soup. Add more broth if necessary. Stir gently, drizzle with spicy sesame oil, and serve immediately.

Swanson Chicken Recipes

Swanson Chicken Recipes Photo

Swanson Chicken Recipes

Swanson Chicken Recipes Pic

Swanson Chicken Recipes

Swanson Chicken Recipes Image

Swanson Chicken Recipes

Swanson Chicken Recipes Picture

Swanson Chicken Recipes

Swanson Chicken Recipes Photo

Swanson Chicken Recipes

Swanson Chicken Recipes Photo

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