Wan Tan Soup

Ingredients

• 120 g tofu
• 2 Spring Onions
• 1 red chili pepper
• 1 Garlic clove
• 1 tsp freshly grated ginger
• light soy sauce
• Cayenne pepper
• 12 Wan-Tan wrappers
• 3 cm fresh ginger
• 1 Garlic clove
• 1 stalk lemongrass
• 0.5 stalk leek
• 100 g young spinach leaves
• 350 g mixed mushrooms (e.g., shiitake, enokitake, oyster, king oyster)
• 2 tbsp soy oil
• 800 ml poultry broth
• 1 lime juice
• 2 tbsp Light soy sauce
• 1 tbsp oyster sauce
• pepper (ground)
• a handful coriander greens

Instructions

1. 1.

   Cut the tofu into large cubes. Wash and trim the spring onions, then slice finely into rings. Rinse the chili, halve lengthwise, deseed, and chop finely. Peel the garlic and combine with the chili, spring onions, and tofu in a blender; pulse but do not puree too finely. Mix in the ginger, light soy sauce, and cayenne pepper to taste. Lay out the Wan Tan wrappers on a work surface and place 1–2 tsp of filling in each center. Brush edges with water and fold over the filling. Cover with cling film and refrigerate.

2. 2.

   Peel and slice fresh ginger and garlic thinly. Press the lemongrass against the back of a knife to release flavor. Trim, wash, and slice leeks into narrow strips. Rinse spinach leaves. Clean mushrooms with a kitchen towel and cut if needed. Heat oil in a pot and sauté garlic, lemongrass, leek, and ginger until translucent. Add mushrooms, cook briefly, then pour in broth. Stir in spinach and Wan Tans; simmer for 10 minutes. Season with lime juice, soy sauce, oyster sauce, and pepper. Roughly tear coriander leaves and add to the soup. Remove lemongrass, ladle into bowls, and serve.