Edamame wonton tomato soup
If you put too much filling in the wontons, they won't cook through properly, so it's best to use a small amount. Imagine them floating as a topping for ramen or other dishes
How to make it
1
Prepare the basic wonton filling (see separate recipe). Use about 3g of filling per wonton wrapper. Shape the wontons by squeezing them with your fingers. Boil in boiling water for about 2 minutes, then drain in a colander
2
Put ingredients [A] into a deep frying pan and bring to a boil over heat. Dice the tomatoes and add them to the pan
3
Once it boils again, gradually pour in the beaten egg. When the egg floats to the surface, turn off the heat and add the scallion oil as a finishing touch
4
Place the wontons in a bowl and pour in the soup. Garnish with chopped green onions if desired, and it's ready to serve
Ingredientsfor 2 people
-
- Basic wonton paste (with edamame beans)
- Approximately 20g
-
- wonton wrappers
- 6 sheets
-
[A]
- Chinese soup
- 150cc
-
- salt
- A little
-
- white pepper
- A little
-
- egg
- 1 piece
-
- tomato
- Approximately 30g
-
- For finishing with green onion oil
- A little
-
- Green onions for topping
- A little
[PR]
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