Directions

To Cook

1. Mix together meat-free wonton mixture (1 cup oyster mushrooms, 2 cloves of garlic, ½ cup cabbage, 1cm worth of ginger minced) and add in 2 tbsp of salt-reduced soy sauce and 1 tsp of sesame oil. Mix everything together until well combined.
2. Fill your wonton skins with the wonton mixture and set in the fridge while you prepare your soup.
3. Place 6 cups of water into a large saucepan to boil.
4. While water is boiling, add 1 clove of minced garlic, 2cm diameter minced ginger, 1 cup sliced mushrooms, 3 sliced spring onion, ½ cup enoki mushrooms and 1 cup sliced bok choy. Simmer for 5 to 8 mins.
5. Stir in 2 tbsp salt reduced soy sauce, 1 tbsp rice wine vinegar, 1 tbsp miso paste, 1/2 tsp sesame oil and 1/2 tsp chilli oil. Simmer for a further 2 mins. Set aside.
6. Next, bring 5 cups of water to a boil. Carefully drop in your meat-free wontons and cook for 4 mins.
7. To serve, ladle your soup into bowls and drop your wontons onto the soup. Sprinkle on black sesame seeds and enjoy!