Gluten Shreds Wonton Soup
A wonderful product by Creative Foods is unfortunately named "Gluten Shreds". I say 'unfortunately', because gluten has become somewhat demonized in modern cooking. Actually in this case, it is merely high quality wheat protein or seitan. If you do not have adverse reactions to wheat or wheat gluten, it can be a very fine protein source indeed, especially for vegetarians.
- 1 large stalk celery
- 2 medium carrots, peeled
- 1 small handful fresh parsley
- 2 green spring onions
- 4 oz mushrooms
- 1 1/2 c dark gluten shreds
- 1-inch knob fresh ginger root, peeled and grated
- dash red pepper flakes
- 2 Tbsp soy sauce (divided use)
- 12 wonton wrappers
- 4 c unsalted vegetable broth
- 1 Tbsp white miso paste
- Mince the celery, carrots, parsley, spring onions, and mushrooms on the cutting board or pulse in a food processor until uniformly fine. Place in a large bowl.
- Add dry gluten shreds, ginger, red pepper flakes, and one tablespoon of the soy sauce; blend well.
- Place a half-cup of water on your work station. Lay a wonton wrapper flat in the palm of your hand. Place a rounded teaspoon of the vegetable mince in the center of the wonton. (You will not use up all the mince, as some is for the broth.)
- Wet the edges all around the wonton wrapper, dipping your finger in water as needed. Bring diagonal edges together, opposite diagonals together, and repeat until you have a small "purse". Place on a holding dish, and repeat with remaining wontons. If any have not sealed completely, dab a drop more of the water on top and press gently.
- In a large pot on a medium setting, heat the broth, miso paste, remaining soy sauce, and remaining vegetable mince until simmering. Gently drop the wonton dumplings into the hot broth and bring back to a simmer. Simmer 5 minutes, gently stirring once or twice. Serve hot.