Veggie Wonton Soup with Savoy Cabbage

Wontons are easy to pinch at home with this savory tofu filling and ready-to-wrap dough. Poach them in a flavorful broth with carrots and cabbage for a hearty one-pot winter soup. 

What You Get

Scallions

Cilantro 

Firm tofu 

Stir-fry sauce 

Gyoza wrappers 

Savoy cabbage 

Carrots 

Vegetable broth (see note below)

What You’ll Need

Vegetable oil 

Soy sauce 

Salt 

Sesame oil (optional) 

Makes 3 servings

35 minutes active 

40 minutes total 

Step 1 

Chop the scallions (you should have about 1 cup). Chop the cilantro, including the stems. Press the tofu between paper towels to remove any moisture. Using your hands, crumble the tofu. In a large bowl, stir together the tofu, cilantro, ½ cup of the scallions, and half of the stir-fry sauce.

Step 2 

To make the dumplings, place a wrapper on a work surface. Place a spoonful of the tofu filling in the center. Dip your finger into water and wet the outer edge of the wrapper. Fold the wrapper in half and seal to make a half moon, then tuck in the ends and pinch to make a bundle. Repeat with the remaining wrappers and filling. 

Step 3 

Core and slice 2 cups of cabbage. Slice 2 to 3 carrots into half moons (you should have about 1 cup). 

Step 4 

In a large pot over medium heat, warm 2 tablespoons vegetable oil. Add the carrots and sauté until nearly tender, 5 minutes. Add the broth and bring to a boil. Add the wontons, turn down the heat to a simmer, and cook until the wontons are plump and steamed through, 6 to 8 minutes. Add the cabbage and stir until tender-crisp, 1 minute longer. Season to taste with soy sauce and salt. 

Step 5 

Ladle the wonton soup into bowls and scatter with the rest of the scallions. Drizzle with sesame oil, if you have any on hand, and serve warm. 

Contains: wheat, soy.

Note: The broth may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If still partially frozen, you can add it to the pot to melt, but you may need to increase the cook time.