Spinach Wonton Soup

Made with both fresh and frozen spinach, this wonton soup is as simple to make as it is superb to eat. Flavored baked tofu or well-drained extra-firm tofu, finely chopped, can replace the seitan, if desired.

MAKES 4 SERVINGS

2 cups water

2 cups reduced-sodium vegetable broth

1 tablespoon thinly sliced peeled fresh ginger plus 1 teaspoon finely chopped fresh ginger

2 tablespoons plus 1 teaspoon reduced-sodium soy sauce

1 tablespoon Shaoxing rice wine, dry sherry, sake, or dry white wine

2 teaspoons plain rice vinegar

1⁄2 tablespoon light brown sugar

Salt and freshly ground black pepper, to taste

1 cup fresh baby spinach leaves

2 scallions, white and green parts, thinly sliced, plus 1 scallion, green part only, finely chopped

3 teaspoons toasted (dark) sesame oil

1 cup frozen chopped spinach, cooked according to package directions, drained, squeezed dry between paper towels, finely chopped

1⁄2 cup drained and finely chopped seitan, preferably a flavored variety, or flavored baked tofu, or regular extra-firm tofu

1⁄2 teaspoon Chinese chili paste

1⁄4 teaspoon granulated white sugar

16 egg-free wonton wrappers, thawed if frozen

In a medium stockpot, bring the water, broth, sliced ginger, 2 tablespoons soy sauce, rice wine, vinegar, brown sugar, salt, and pepper to a boil over high heat. Reduce the heat to low, cover, and simmer 5 minutes. Add the fresh spinach, sliced scallions, and 1 teaspoon sesame oil; cover, and remove from the heat. Let stand, covered, about 10 minutes.

Meanwhile, in a medium bowl, mix cooked frozen spinach, seitan, finely chopped scallion greens, remaining 2 teaspoons sesame oil, remaining 1 teaspoon finely chopped ginger, remaining 1 teaspoon soy sauce, chili paste, white sugar, salt, and pepper until well combined.

Fill a small container with some water. Lay a wonton wrapper on a flat work surface and place 1 heaping teaspoon of the vegetable mixture in the center. Dip your finger in the water and wet the edges of the wrapper. Seal into a triangle, removing as much air as possible from the dumpling. Make sure edges are secured. Wet the corners and fold in like an envelope, pressing to seal. Repeat with remaining wonton wrappers and filling.

Meanwhile, bring a large stockpot filled with salted water to a boil over high heat. Gently lower the filled wontons into the water and reduce the heat to medium; cook, stirring gently, until wontons have floated to the surface and are translucent, 2 to 3 minutes. Using a slotted spoon, carefully transfer wontons to the hot broth (reheat the broth over low heat, if necessary).

To serve, ladle 4 wontons in each of 4 soup bowls. Ladle equal portions of broth and vegetables over the wontons. Serve at once.

{PER SERVING} Calories 231 • Protein 16g • Total Fat 6g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 30g • Dietary Fiber 4g • Sodium 854mg

hancheng

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