How to Cook Delicious Simple Vegetarian Wonton Noodle Soup with Rich Flavor

How to prepare Vegetarian Wonton Noodle Soup

• 1

  Prepare the ingredients

  Dried shiitake mushrooms should be soaked in cold water for about 30 minutes until they soften, then rinse them 2 – 3 times with water, squeeze out the excess water, let them drain, and chop the mushrooms finely with a knife and place them in a bowl.

  Fresh shiitake mushrooms should have their stems cut off, then soak them in diluted salt water for about 2 minutes, rinse well with water, and use a knife to carve a little at the top of the mushroom into a star shape.

  How to soak dried shiitake mushrooms quickly

  • Method 1: Soak the mushrooms in water for about 1 – 2 hours, then rinse with clean water and let drain before cooking.
  • Method 2: To make the mushrooms swell faster, you can soak them in warm water at 60 – 80 degrees Celsius for 7 – 10 minutes until they expand.

  See details: How to soak dried shiitake mushrooms quickly

  You wash the taro, put it in a pot, and steam for about 10 minutes until the taro is soft, then turn off the heat. After that, wait for the taro to cool, peel it, place it in a bowl, and use a spoon to mash the taro. You do the same with the sweet potato.

  You wash the green onion, chop the leaves finely, and slice the roots into thin pieces. For the remaining green onion, you also wash it and cut the roots into pieces about 2.5 – 3 finger lengths long.

  You wash the tofu, use a cloth to absorb all the water, and cut it into small square pieces with a side length of about 1 – 1.5 finger lengths.

  You peel the corn, wash it, drain it, and cut it into pieces about 3 finger lengths long. You wash the pear, peel it, and cut it into wedges.

  You peel the carrot and white radish after buying them, wash them, and cut them into small slices, then shape them into flowers to make the dish more visually appealing.

  You remove the root of the napa cabbage and cut the leaves into small pieces about 2 finger lengths long. You wash the chives, bean sprouts, and cilantro, and chop the chives and cilantro finely.

  

  

  

  
• 2

  Mixing the filling

  Gradually add the ingredients including: 100gr mashed sweet potato, 100gr mashed taro, 100gr finely chopped dried shiitake mushrooms, 10gr finely chopped green onion, 1 tablespoon cooking oil, 1 tablespoon vegetarian seasoning, and 1/2 tablespoon pepper into a bowl.

  Then mix well until the spices are evenly absorbed and the ingredients are blended together.

  

  

  

  
• 3

  Wrapping the hoành thánh

  To wrap the hoành thánh, take a spoonful of the mixed filling and place it in the center of the hoành thánh wrapper. Then use your hands to fold the edges together so that the filling does not fall out.

  

  

  

  
• 4

  Cooking the broth

  Put 150g of pear cut into wedges, 200g of American corn cut into pieces, 20g of chopped green onion, 1 teaspoon of salt, and 2 liters of water into a pot. Cover it, cook over high heat for about 2 minutes until the water boils, then reduce the heat to low and simmer for sweet broth for 60 minutes.

  After simmering, remove all the ingredients and add 100g of carrot, 100g of thinly sliced white radish, and 100g of fresh dried mushrooms.

  Simmer for an additional 20 minutes over low heat, then add chopped mustard greens and 1.5 tablespoons of salt, 1/2 tablespoon of vegetarian seasoning, and 1/2 tablespoon of rock sugar into the pot. Stir gently and cook for another 2 minutes until the seasonings dissolve, then turn off the heat.

  

  

  

  
• 5

  Fry tofu and wontons

  Pour all the remaining cooking oil into the pan, wait until the oil is slightly bubbling, then add 300g of tofu cut into small cubes. Fry on high heat for about 3 minutes until the tofu is evenly golden, then remove it.

  Next, add the wrapped wontons to the pan of oil, fry on medium heat for about 4 minutes until the filling of the wontons is cooked, then increase the heat and fry for another 2 minutes until the wonton skin is crispy and golden, then turn off the heat and remove the wontons to a bowl lined with paper towels to absorb the oil.

  

  

  

  
• 6

  Blanch the noodle

  Pour 800ml of water into a pot, then boil over high heat until the water is vigorously boiling, then add 1/3 teaspoon of salt. Then add the dried noodle to blanch for about 1 – 2 minutes until the noodle is partially cooked, then remove the noodle and drain.

  How to blanch the noodle to be chewy and not mushy

  • First, you should separate the noodle into loose strands; if the noodle strands are too long, you can cut them to about 20 – 30cm for easier eating.
  • You can soak the noodle in cold water to soften it faster. Do not soak for too long to avoid the noodle becoming mushy.
  • After blanching, put the noodle in a bowl of cold water, wait for the noodle to cool, then take it out. Doing this will make the noodle crispy and not mushy.

  After draining the noodles, you place them in a bowl, accompanied by toppings such as: fried tofu and fried wontons on top. Add vegetables and then pour the broth over, sprinkle a little pepper, and you can immediately enjoy this dish!

  

  

  

  
• 7

  Final Product

  The vegetarian wonton noodle is served in a bowl with a rich and beautiful color. When eaten, you can feel the sweet and savory broth along with the crispy fried tofu and chewy wontons.

  Adding some fresh herbs like chives, cilantro, and bean sprouts will be very delicious. With this dish, you can dip the fried wontons in chili sauce or spicy soy sauce, both of which are very flavorful and appetizing. This promises to be a delicious dish that your whole family will love! Try this dish right away!