Good Eggs Meal Kits
Veggie Wonton Soup with Savoy Cabbage Kit
Product Details
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.
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
What You Get
Scallions
Cilantro
Firm tofu
Stir-fry sauce
Gyoza wrappers
Savoy cabbage
Carrots
Vegetable broth (see note below)
What You'll Need
Soy sauce
Salt
Sesame oil (optional)
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.
