Vegan wonton soup

Ingredients for 2 servings:

• ½ pointed cabbage or Chinese cabbage
• 2 spring onions
• 1 handful of shiitake mushroom(s), dried
• 12 WanTan, vegan
• 800 ml vegetable stock
• 200 ml water (mushroom soaking water)
• 3 tbsp soy sauce
• 1 tbsp agave syrup
• 1 tbsp rice wine vinegar
• 1 tbsp Sriracha sauce
• 1 tsp garlic, chopped
• 1 tsp ginger, chopped

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

prepared in no time

Quarter the cabbage, remove the stalk, and cut the cabbage into strips. Slice the spring onions into rings and set the green part aside. Soak the mushrooms in 300 ml of hot water for at least 30 minutes, then remove and halve them. Bring the soaking water, broth, and mushrooms to a boil in a large pot. Stir in the remaining soup ingredients listed after the soaking water and add the wontons. After 3 minutes, add the cabbage and the white part of the spring onions and simmer for another 5 minutes. Divide the soup between 2 bowls and spoon the green part of the spring onions over the soup.