Wonton noodle soup has always been a great comfort food to me. Generally I’m disappointed by vegetarian dumplings so I was happy to find such a great recipe for them in Jamie Oliver’s ‘Veg’. I have probably made about 2/3 of the recipes in this book and the only one that hasn’t worked was the scotch eggs – I was hugely disappointed with this as I wanted to share one of the few aspects of British food culture that’s actually good. The wontons use butternut squash as the base and miso to flavour it. Depending on what size wonton wrappers you have you will get more or less dumplings. I think I had more than the 24 stated in the recipe using 10cm wrappers.
- 500g butternut squash
- 2 cloves garlic
- 6cm ginger
- 80g broccoli
- 1 tsp miso paste (the recipe recommends red but I can only ever find brown)
- 1 tbsp rice wine vinegar
- wonton wrappers
- massel chicken flavoured stock
- 4 spring onions
- 4 nests noodles
- 1 tsp sesame oil
- 1/2 tbsp soy sauce
- 250g tofu
1.) Preheat the oven to 180 degrees C
2.) Cut off the skin of the squash, cut into chunks. Put into a lined baking tray, sprinkle over some salt and pepper and drizzle over a little oil. Roast the squash for 1 hour.
3.) Peel the garlic and ginger and in a food processor, add the broccoli, miso, vinegar, 1 clove of garlic and the ginger. Blitz until fine. Once the squash is roasted, add this to the food processor and blitz to combine. Set aside to cool down.
4.) Once the mixture is cool, you can start to put together the wontons. Get a bowl and fill with water. Get a pastry brush. Put each wonton wrapper on a work surface and put 1 heaped teaspoon of the mixture in the middle. Brush around the filling and then gather up the wrapper around the sides. Pinch together to seal.
5.) At this point, you can either steam the dumplings as is or cook them in a soup. To steam, place a bamboo steamer over a pan of boiling water and steam for about 4 minutes.
6.) To carry on making the soup, finely dice the other clove of garlic. Fill a large pan with about 500ml of water and a tbsp of chicken flavoured stock. Bring to the boil.
7.) Add the noodles and cook for a couple of minutes and in this team finely slice the spring onion.
8.) Add the wontons to the pan and continue to cook for a couple more minutes. Cube the tofu and add this to the pan. Cook for two more minutes then add the soy sauce and sesame oil. Garnish with the spring onion and serve.