Tofu and mushroom wontons in ginger broth

Ingredients

For 1 serving

• Wonton wrappers12
• Tofu100 g
• Shiitake mushrooms80 g
• Spring onions2
• Ginger8 g
• Tamari1 tablespoon
• Vegetable broth400 ml
• Spinach60 g
• Sesame oil2 teaspoons

Contains: gluten, eggs, soy, sesame, celery,

In season: September – March

Method

1. Remove the shiitake stalks and finely chop the caps; trim and chop the spring onions.
2. Heat half the sesame oil in a frying pan over medium-high heat and stir-fry the mushrooms for 4 minutes, until they have released their water and turned golden; let them cool slightly.
3. Crumble the well-dried tofu and mix it with the mushrooms, spring onions and half the tamari, until the filling holds together.
4. Lay the wonton wrappers on the worktop, put a teaspoon of filling in the centre of each, wet the edges with a damp finger and close into little bundles, pressing out the air.
5. Peel and slice the ginger; in a saucepan bring the vegetable stock to the boil with the ginger and remaining tamari, then lower to medium heat. Wash the spinach.
6. Lower the wontons into the broth and cook for 4 minutes, until they float and the wrappers are translucent; add the spinach and cook for 1 minute, until wilted.
7. Serve in a bowl with the remaining sesame oil.