Soyrizo Wonton Soup
with carrots / broccoli
Vegan soyrizo makes an easy filling for this twist on wonton soup. Although the spices in soyrizo are not traditional for wonton soup, you'll be surprised at how well they go with ginger and green onions to create pockets of wonton-wrapped flavor in every bite.
Ingredients
- Soyrizo - 1 lb
- Oil, toasted sesame - 2 tsp
- Wonton wrappers, round or square - 24
- Parchment paper - for prep
- Carrots - 12 oz , sliced (sub shredded carrots)
- Broccoli florets - 8 oz , chopped
- Ginger, fresh - 1 tsp , grated
- Green onions - 2 stalks , finely chopped, keeping green and white parts separate
- Stock, any type - 8 cups
- Soy sauce, low-sodium - 3 Tbsp
- Lime juice - 2 tsp
- Hot sauce or chili oil - for serving
Prep
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Carrots / Broccoli / Ginger - Prep as directed. Store separately. (Can be done up to 5 days ahead)
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Green onions - Chop green onions, keeping green and white parts separate. (Can be done 1 day ahead)
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Make wontons - Combine soyrizo and toasted sesame oil. Set out wonton wrappers. Fill each wrapper with about 2 teaspoons / 10 mL of soyrizo filling. Dip your fingers in water and run your fingers around the edges of the wrapper. Fold the wrapper over into a triangle, enclosing the filling. Moisten the outer two tips of the triangle and bring them together, pinching them tightly to enclose. As you finish, transfer the filled wontons to a parchment-lined sheet pan and cover them loosely with a damp paper towel (this will keep them from drying out).
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Make
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In a Dutch oven or large stockpot, combine stock, soy sauce, white parts of green onions, and ginger. Bring to a simmer.
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To simmering stock, add the carrots. Simmer until the carrots are tender, 6 to 8 minutes if using carrot slices, 2 to 3 minutes if using shredded carrots. Add wontons to the soup and simmer until they are cooked through, another 5 to 7 minutes. In the last minute, add the broccoli florets.
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Taste the soup and season with some more soy sauce if you’d like it saltier. Squeeze in the lime juice.
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Divide the soup between bowls and top with green parts of green onions and hot sauce or chili oil. Enjoy!
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