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Veggie Packed Wonton Soup with Seared Tofu

Veggie Packed Wonton Soup with Seared Tofu | Chock-full of flavor, this delicious homemade soup is sure to be your new favorite "takeout fakeout" recipe! This hearty soup from scratch features store-bought dumplings for a speedy dinner hack, healthy vegetables for a nutritious meal, fragrant broth to warm you up, and seared marinated tofu. Serve a cup of soup as a snack, or scoop larger portions for an easy dinner with the option to make it vegetarian. Comfort food at its best!


Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 23 minutes
Total Time: 38 minutes

For Tofu
8 ounces super firm tofu, sliced into 1 inch slices
2 teaspoons Kikkoman® Sesame Oil
2 teaspoons Kikkoman® Soy Sauce
2 tablespoons olive oil for cooking

For Soup
1 tablespoon Kikkoman® Sesame Oil
2 teaspoons chopped ginger
1 cup chopped baby corn
1 cup bamboo shoots
2 cups coarsely chopped bok choy
6 cups chicken or vegetable stock
2 tablespoons Kikkoman® Soy Sauce
12 ounces frozen wontons (chicken, pork or vegetable)
⅓ cup chopped green onion
½ cup chopped cilantro


  1. Wrap slices of tofu between a clean kitchen towel and place a heavy pan on top to draw out moisture for 5 minutes. Slice tofu into cubes and place in a small bowl. Drizzle with 2 teaspoons of sesame oil and soy sauce. Toss gently and set aside for 5 minutes to absorb sauce.
  2. Heat 2 tablespoons of olive oil over medium heat in a non-stick pan. Add tofu and sear for 4-5 minutes, until tofu is golden brown around the edges. Turn tofu and sear 4-5 minutes longer. Set tofu aside on a plate.
  3. Heat 1 tablespoon of sesame oil over medium heat in a 4 quart Dutch oven. Add ginger and sauté for 2 minutes. Stir in baby corn, bamboo shoots and bok choy. Sauté 2 minutes longer.
  4. Add stock and soy sauce to pot and bring to a boil. Stir in wontons and boil for 8-9 minutes.
  5. Stir in cooked tofu. Ladle soup into bowls and serve hot topped with cilantro and green onions.


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