I love the food blogging community. Not only are there plenty of excellent food bloggers, but there are incredible readers who provide much inspiration. From time to time, someone will send me a recipe, asking me to give it a try or make it vegetarian. Since I always love a challenge, I truly enjoy these requests.
A few weeks ago, someone sent me a link to this recipe for Soto Ayam. Soto Ayam is a traditional Indonesian soup that usually includes chicken and peanuts. My original thought was to just use the broth, and include some fresh veggies. But as I was standing in the grocery store, I saw some lovely baby portabella mushrooms and knew in which direction I needed to head.
The tofu and mushrooms, touched with fresh lemon zest and ginger, are a winning combination, and when added to this exotically-flavored broth, make a perfect dish. This is a recipe that any fan of East Asian cuisine will enjoy and appreciate.
Soto Ayam with Baby Bella & Tofu Wontons
1 (14oz) pkg extra-firm tofu
2 cloves garlic
1 tbsp fresh ginger, minced
2 scallions, white parts only, diced
2 c diced baby portabella mushrooms
zest of 1 lemon
2 tsp soy sauce
1/2 tsp sesame oil
1 tsp chili garlic sauce (optional)
1 tsp cornstarch
1/4 tsp salt
2 pkgs wonton skins
4 cups vegetable stock
2 tsp soy sauce
1 1/2 tbsp light molasses
2 tbsp fresh lemon juice
2 cloves garlic, minced
3 tbsp extra-crunchy peanut butter
Prepare wontons first. Remove tofu from package and drain. Wrap tofu in paper towels; place on a plate, cover with cutting board with canned goods on top. Let drain about 30 minutes. Place into food processor with ginger, garlic, and scallions. Process until well combined. Place into large bowl with remaining wonton ingredients. Fold into wontons, following directions on back of wonton skin package. Recipe makes 48 wontons. Reserve 12-18 for soup. The rest can be frozen by placing onto a baking sheet and placed into the freezer until frozen, then stored in plastic bags until needed.
In a large saucepan, add stock, soy sauce, molasses, lemon juice, and garlic. Bring to a boil, lower heat, and allow to simmer for 10 minutes. Whisk in peanut butter, bring to a boil, and boil for 3 minutes. Drop in wontons, and boil for 5-8 minutes, until tender. Serve and enjoy!