Five Flavor Soup
- Geeky Chef
- Mar 24, 2016
- 2 min read
Ingredients: 1 Sheet Kombu 10-12 Dried Shiitake Mushrooms 6 Cups Water 5-7 Leaves Napa Cabbage 1 1/2 Cup Broad Beans A couple pinches of Wakame Wonton Wrappers 1 Asian Pear, chopped finely 3-5 Green Onions, finely chopped 10 Cloves Garlic, minced Ginger Root 1/2 cup Soy Sauce (or to taste) 1/2 cup Ponzu Sauce 1 tbs. Garlic Chili Sauce (or to taste) 1 tbs. Mirin 2 tbs. Chinese Five Spice
Directions Start the broth by putting the water and the sheet of Kombu into a large soup pot. Bring the water to a simmer, and then add the dried mushrooms, two tablespoons of the minced garlic, and a couple slices of ginger root. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepare the wonton filling. Chop up half a cup of the broad beans into tiny pieces. Remove one or two of the mushrooms from the broth and chop them finely too. Take one or two leaves of the Napa Cabbage and chop that finely. In a small mixing bowl, add the chopped mushrooms, chopped beans and copped cabbage along with the green onions, Asian pear and remaining garlic and mix this thoroughly together. Season mixture with some soy sauce and grated ginger to taste. Heat up a frying pan with the the oil of your choice, and fry the mixture until nicely browned. Start building your wontons following these instructions. Only make enough wontons that you will be using right away, about 2-3 per bowl. It is not a good idea to make them all at once and do not add the wontons directly to the soup. In a separate pot from your broth, boil the wontons in some salted water until they are translucent. Remove them with a slotted spoon and place them in your serving bowls. Reduce the heat on the broth and remove the kombu and ginger, but keep the mushrooms. Add the soy sauce, ponzu sauce, mirin and chili garlic sauce to the broth and stir. Taste it, and add more of the ingredients you think it needs until the broth tastes right to you. This might be different for everyone. When the broth is too your liking, add the the remaining broad beans, the napa cabbage and the wakame. Be careful with wakame because it expands a lot, a little goes a very long way. Let the soup simmer for another 5 to ten minutes. Your soup is pretty much done now, so spoon the soup into the serving bowls over the wontons and enjoy!
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