Wonton soup (vegetarian)

Wontons (vegetarian)

• 10 g olive oil, plus extra for greasing
• 80 g broccolini (approx. 3 stems), trimmed and cut into pieces (3-4 cm)
• 100 g white cabbage, cut into pieces (4 cm)
• 150 g fresh Swiss brown mushrooms, or fresh shiitake mushrooms, caps only, cut into halves or quarters
• 15 g sesame oil
• 100 g firm tofu, pressed and cut into pieces (3 cm - see Tips)
• ½ tsp white pepper
• 1 tsp sea salt
• 1 tsp sugar

Broth

• 2 tsp sugar
• 20 g Shaoxing wine
• 50 g Vegetable stock paste (see Tips)
• 1500 g water
• 24 wonton wrappers (1 packet)
• 5 cm piece fresh ginger, peeled and cut into julienne
• 6 spring onions/shallots, trimmed and cut into thin slices
• 15 g soy sauce
• 1 bunch bok choy, roughly chopped
• ½ bunch fresh coriander, leaves only, for garnishing
• red chilli oil, for garnishing (optional - see Tips)