Enoki Mushroom Wonton Soup W/ Grilled Baby Bok Choy

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Veggie Num Num
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

20 wonton wrappers (some store brought wrappers contain egg so be sure to check the ingredients if you are vegan)

1 tbs rice bran or peanut oil

3 spring onions, finely diced

10 g (0.35oz) fresh ginger, peeled and finely grated

2 garlic cloves, minced

200 g (7oz) fresh enoki mushrooms, finely diced

2 tbs kekap manis (Indonesian soy sauce)

½ tsp soy sauce

½ tsp grated palm sugar

2 tbs (small handful) fresh coriander (cilantro), chopped

150 g (5oz) wombok (Chinese cabbage), finely diced

2 bunches of baby bok choy (or you favorite Asian Greens)

3 tsp sesame oil

2 lts (4 pts) good quality vegetable stock (I used a no animal content ‘chicken’ stock)

150 ml (5 fl oz) water

20 g (0.7oz) dried sliced shiitake mushrooms

10 g (0.35oz) fresh ginger, peeled

prepared enoki wontons

prepared grilled baby bok choy

soy sauce to taste

chilli flakes to serve

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