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Moosewood Restaurant Daily Special


4 servings


MacGourmet downloadWonton Soup. To import, drag image to your MacGourmet recipe box.

Made with MacGourmet

Design: Luka Cvrk, Solucija.com

Wonton Soup


  • 2 tbsp canola oil
  • 2 cups minced onions
  • 3 garlic cloves minced or pressed
  • ½ tsp salt
  • 6 cups vegetable broth
  • 1 tsp soy sauce
  • 1 cake tofu, pressed
  • 10 ounces frozen spinach, thawed and squeezed
  • 1 tbsp grated fresh ginger root
  • 1 tbsp peanut oil
  • 1 tbsp soy sauce
  • 1 tbsp natural peanut butter
  • 3 tbsp finely chopped scallions
  • ½ to 1 teaspoon Chinese Chili paste
  • 1 tbsp cornstarch
  • 1 egg
  • 1 12 oz. pkg wonton wrappers
  • chopped scallions, for garnish


Combine tofu through egg for the filling. I used the Cuisinart to mix everything together at once. I also added in about 1/4 a block of tofu that had been pan fried the night before in soy sauce, and some leftover broccoli and carrots (steamed with garlic) from the night before (instead of only using the spinach).

Wrap the wontons (see procedure in book) and place on a cookie sheet that is dusted with cornstarch.

Make broth by combining garlic and onions in the canola oil in a big soup pot. Add the broth, one tbsp soy sauce and a tbsp rice wine vinegar.

Boil the wontons in separate water-they will float when they are finished. Place the warm wontons in a bowl of broth. Yum yum.


broccoli, butter, carrot, garlic, ginger, peanut, sauce, soy, spinach, tofu, wonton


wonton ginger garlic soy sauce tofu spinach carrot broccoli peanut butter