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!
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
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.
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.
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.
Add stock and soy sauce to pot and bring to a boil. Stir in wontons and boil for 8-9 minutes.
Stir in cooked tofu. Ladle soup into bowls and serve hot topped with cilantro and green onions.