1/2 tablespoon sesame oil
1 1/2 cups thinly sliced shiitake mushrooms
2 cups slice white mushrooms, divided
16 ounces extra firm tofu, divided and drained (crumbler 8 ounces of the tofu and dice the other 8 ounces)
1 cup thinly sliced bok choy, diveded
1 teaspoon crushed garlic
3 tablespoons soy sauce, divided
1 tablespoon dry sherry
2 teaspoon roster sauce, divided
1 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground black pepper
20-30 wonton wrappers
5 cups vegetable broth
- In a large skillet, warm the oil over medium heat. Add the shiitake mushrooms and saute for about 2 minutes. Add 1 cup white mushrooms, 1/2 cup bok choy, and 8 ounces crumbled tofu. Saute until the vegetables are softened and the tofu begins to brown. Add the 1 teaspoon garlic, 1 1/2 tablespoons soy sauce, 1 tablespoon dry sherry, 1 teaspoon roster sauce, sugar, salt and pepper. Cook until well combined and the vegetables are tender.
- While the wonton filling cooks, bring 5 cups of vegetable broth to a boil in a large saucepan. Add the remaining 1 1/2 tablespoons soy sauce, 1 teaspoon roster sauce, 1 cup of white mushrooms, 1/2 cup bok choy and the 8 ounces diced tofu. Drop to a simmer and allow to simmer until all the wontons are made.
- Spoon a little of the vegetable mixture into the wonton and fold according to package directions (this varies based on whether you purchased pot sticker wrappers or egg roll wrappers or something in between). Set aside the wontons until all are complete. Then gently add the wontons to the soup broth. Allow to simmer until the wonton wrappers are cooked. They should begin to float to the service.
- Serve warm.
Serves 8: 146 calories, 4 grams of fat, and 2 grams of fiber