Shrimp, Mushroom & Brussels Sprout Wonton Soup
Active: 40 Min Total: 40 Min
4 cups unsalted chicken broth
1 3 inch knob ginger, peeled and sliced into coins
2 tablespoons sesame oil, divided
4 teaspoons reduced sodium soy sauce, divided
2 teaspoons white miso
1/2 cup brussels sprouts, trimmed
6 ounces peeled and deveined raw shrimp
1/2 cup cremini mushrooms
2 scallions, sliced, white and green parts seperated
1 teaspoon Shaoxing rice wine or dry sherry
1 teaspoon cornstarch
pinch of salt
24 fresh square wonton wrappers
1 cup frozen peas and carrots
Combine broth, ginger, 1 tablespoon sesame oil, 3 teaspoons soy sauce and miso in a large saucepan. Bring to a boil over high heat to maintain a bare simmer and cover. Bring two quarts of water to a boil in a large pot.
Meanwhile, pulse Brussels sprouts in a food processor until chopped. Add shrimp, mushrooms, scallion whites, rice wine (or sherry), cornstarch, salt and the remaining 1 tablespoon oil and 1 teaspoon soy sauce; pulse, scraping down the sides as necessary, until the mixture forms a paste.
Lightly dust a baking sheet with cornstarch. Working with 6 wrappers at a time, place a rounded teaspoon of the shrimp filling in the center of each. Wet the edges of the wrapper and fold it in half over the filling to form a triangle. Press on both sides to seal. Lightly dab water on one of the two side corners, bring them together, overlap them and press to seal. Place the filled wontons on the prepared baking sheet. Repeat with the remaining wrappers and filling.
Using a slotted spoon, remove the ginger from the broth; stir in the peas and carrots. Cover to keep warm. Add half the wontons to the boiling water and cook, stirring gently to prevent them from sticking, until the float to the surface, 2 to 4 minutes. Use the slotted spoon to divide the wontons between 2 bowls, then ladle about 1 cup of the broth and vegetables into each bowl. Repeat with the remaining wontons and broth. Serve topped with scallion greens.