California Avocado-Mushroom Wonton Soup

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  1. Gently combine mushroom and avocado with remaining ingredients.
  2. Lay out wonton wrappers a batch at a time with bottom point facing you (diamond shape).
  3. Brush a border of egg around wrap.
  4. Put a generous teaspoon of filling in the lower half of the diamond.
  5. Fold over top point to meet bottom to form a triangle; tightly seal edges by pressing firmly.
  6. Brush egg on tip of right triangle on each filled wonton.
  7. Bring it around to form a circle with left triangle; press firmly to join.
  8. Cook wontons in batches in lightly salted boiling water until firm, 2 to 3 minutes; remove with a slotted spoon.
  9. Reserve cooked wontons.

Per order

  1. Heat ¾ cup seasoned broth, ½ ounce shiitake slices, 2 tablespoons diced avocado, a few baby spinach leaves, and 1 teaspoon lemon juice.
  2. When liquid comes to a simmer, add 3 wontons; heat through.
  3. Pour into serving bowl; garnish with some coriander leaves and carrot threads.


  1. Simmer, covered, 5 quarts clear vegetable stock or clear chicken stock, 2 ounces sliced ginger, 2 tablespoons soy sauce, 2 tablespoons medium sherry wine, and salt to taste for 30 minutes.
  2. You may use one or more varieties of mushrooms.
  3. To make carrot threads, pull zester down length of peeled carrot; repeat.