Serves: 2 bowls Prep Time: 10 minutes Cooking Time: 5 minutes Total Time: 15 minutes
INGREDIENTS:
- • 1/2 cup of dried wood ear mushroom
- • 1 small size broccoli
- • 1/4 box of fresh tofu
- • 2 tsp salt
- • 2 tsp Anandham Sesame oil
- • 4 OZ wonton wrappers
- • 3 cups of water
- • One small piece of dried nori/seaweed
Seasonings for each serving bowl:
- • 1 tbsp chopped spring onions
- • 1/2 tsp salt
- • 2 tsp light soy sauce
- • Several drops of Anandham Sesame oil
Instructions:
At first, soak the mushrooms in clean water for around 10 minutes. Then cut the mushrooms finely, the
broccoli and tofu into small pieces and place in a large bowl. Add Anandham Sesame oil and salt. Mix
well and set aside.
Prepare the wontons and wrap them one by one. Boil 3 cups of water in a wok; add wontons in to cook
for around 3 minutes. Add the dried nori at the end.
In serving bowls, add chopped spring onions, salt, light soy sauce and Anandham Sesame oil. Add two
large scoops of soup to the serving bowls. Transfer the cooked wontons to the serving bowls and garnish
with Anandham Sesame oil and chopped green onions.
Serve hot.
Tip: If you want the soup with a spicy twist, add some vinegar and chili oil in the serving bowls.