Spicy Miso Soup with Shiitake & Tofu Wontons

With Jalapenos, Green Onion, and Swiss Chard

Prep & Cook Time: 40-50 min.

Cook Within: 1 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Wheat, Soy

Vegetarian
A note about serious food allergies

Forget chicken soup! Miso soup, rich in health-giving probiotics and hydrating seaweed, is the savory miracle soup for a day when you’re not feeling so hot or any other day of the year. Paired with homemade wontons (how many people can say they had that for dinner?!) stuffed with fresh seasonal mushrooms, greens, and tofu, this is a balanced, nourishing meal that makes a great lunch the next day. Completely vegan and cholesterol-free.

In Your Box (serves 2)

  • ¾ oz. Swiss Chard
  • 1 Jalapeño Pepper
  • 1 Green Onions
  • 2 Garlic Cloves
  • 2 oz. Shiitake Mushrooms
  • Info
    4¼ oz. Flour
  • 1½ Cornstarch
  • 1 tsp. Red Pepper Flakes
  • 1 Ginger Root
  • Info
    12 oz. Extra Firm Tofu
  • Info
    ½ fl. oz. Soy Sauce - Gluten-Free
  • ½ fl. oz. Toasted Sesame Oil
  • Info
    7 tsp. Miso Paste - Gluten-Free
  • 2 Dry Brown Seaweed
  • Nutrition (per serving)

  • Calories
    812
  • Carbohydrates
    0g
  • Fat
    0g
  • Protein
    0g
  • Sodium
    0mg
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Recipe Steps

  • Step 1 - Prep the Vegetables
    1

    Prep the Vegetables

    On a cutting board, wash and thinly slice the jalapeno and set aside. Thinly slice the green onion and set aside. Mince the garlic cloves and set aside. Peel and mince the thumb of ginger and set aside. Rinse and dice the shiitake mushroom caps and set aside. Remove the leaves from the ribs of the swiss chard and roughly chop the leaves and set aside. Crumble the firm tofu and set aside.

  • Step 2 - Make the Wonton Wrappers
    2

    Make the Wonton Wrappers

    Sift together flour with ¼ tsp salt in a bowl. Slowly stir in ¼ cup of warm water - dough will be very stiff. Knead dough on floured surface till smooth, about 15 minutes. Keep remaining cornstarch on hand to smooth the dough if it becomes too sticky to knead. Cover with towel and let stand for 20 minutes. With a rolling pin (or wine bottle), roll half of the dough out, as thinly as you can. Once rolled, use a knife or pastry cutter to cut ~ 30 3-inch squares, depending upon how thin you're able to roll the dough. Dust lightly with additional cornstarch and set aside for filling.

  • Step 3 - Make the Wonton Filling
    3

    Make the Wonton Filling

    In a large saucepan, heat the sesame oil and 1 tbsp of olive oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds. Add the mushrooms, chard, half the green onion, and tofu. Turn the heat to high and cook until the liquid from the tofu has evaporates, about 3-5 minutes. Add the soy sauce, red pepper flakes, and salt and pepper, to taste, and cook until the liquid has been absorbed. Sprinkle with 1 tsp of cornstarch and give a good stir. Remove the mixture from the heat.

  • Step 4 - Make the Soup
    4

    Make the Soup

    Place 8 cups of water in the sauce pan and bring to a low simmer. Add the nori and simmer for 5-7 minutes. In the meantime, place 6 tbsp of the white miso paste into a small bowl, add a tbsp or two of hot water and whisk until smooth. Then add to the soup and stir (this step will ensure it doesn't clump). Add the remaining green onion and jalapeno (to taste, things can get spicy quickly!). Taste and add more miso or a pinch of sea salt if desired. Keep at a low heat until ready to incorporate the wontons.

  • Step 5 - Fill and Cook the Wontons
    5

    Fill and Cook the Wontons

    Put a rounded teaspoon of the wonton filling into the middle of a wonton wrapper, moisten the edges with water and fold to seal, pressing the edges into each other. Drop the wontons into the simmering stock one by one, stirring gently to prevent sticking. Reduce the heat to low, cover, and simmer until the wontons are tender and warmed through, about 3 minutes. (Do not let the broth come to a vigorous boil, or the wontons may fall apart).

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    In pretty bowls with Japanese style soup spoons, divide the soup and wontons among serving bowls and garnish with the green onions and remaining jalapenos, if desired.