Vegan wonton miso soup

Ingredients for 3 servings:

• 1 liter vegetable broth
• 2 tbsp soy sauce
• 1 tbsp miso paste, dark
• 1 tbsp mirin
• 1 tbsp white wine vinegar
• 250 g mushrooms
• 4 mini bell peppers
• 2 baby pak choi
• 1 broccoli
• ½ bunch of spring onions
• WanTan, quantity as desired

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

with lots of vegetables and quickly prepared

Slice the mushrooms and spring onions. Set the green part of the spring onions aside. Deseed and slice the baby bell peppers into rings. Cut the green part of the bok choy into strips, discarding the white part. Divide the broccoli into small florets. Heat a little oil in a saucepan. Add the mushrooms and the white part of the spring onions and season with salt and pepper. Sauté the mushrooms until the mushroom liquid has evaporated. Then add the broth ingredients and simmer for 5 minutes. Reduce the heat and add the desired amount of wontons. After 3 minutes, add the broccoli and bell peppers. After another 2 minutes, add the bok choy and the green part of the spring onions and simmer for another 1 minute. Immediately divide the soup between 3 bowls and serve, otherwise the dumplings and vegetables will overcook.