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Shroomy Greens Wontons in Miso Ginger Broth

That name sure is a mouthful! Seriously though, Shroomy + Greens in Wontons and then cooked in a Miso Ginger Broth?! A mouthful of goodness...INDEED.

Incorporating food from the wild or local produce in my meals not only saves money but you get a more vibrant, nutritious meal in the long run. Eat those weeds and you'll stay healthier with less visits to the doc. Who's up for that??

I found this recipe in a magazine and it called for walnuts but I had baby bella mushrooms so I used those instead. The recipe also had chard but I had kale and chickweed plus added a bit of sweetness with butternut squash. Is your mouth watering yet?

The prep does take awhile but once you have it all set, cooking is super fast. I used a boxed miso ginger broth from Trader Joes, which I absolutely LOVE!! If you cannot find that, you could use a vegetable or chicken broth or make your own ginger broth from scratch.

Here are the steps and full recipe below!

First, chop up all of your vegetables and mushrooms, mince garlic

Pour 4 -5 cups broth into a medium pot, along with the fennel stems, and heat on medium. Reduce to a low simmer 10 minutes.

Meanwhile, in a large saute pan, heat 2 tablespoons toasted sesame oil or other oil over medium heat. Add in the chopped mushrooms and butternut squash. Cook 2-3 minutes.

Add the garlic and the chinese five spice.

This spice is sooooo easy to make, recipe below too!! Stir and cook 1-2 more minutes.

Add the miso paste and tamari/soy sauce and a pinch of salt. Mix well and remove from heat to a bowl to cool alittle.

In the same large pan, heat on medium again, add your sliced fennel bulb. Cook 1-2 minutes per side. Add a bit of water or oil if it is sticking or browning too fast. Remove slices to a plate, set aside.

Remove stems from broth and add half of the sliced fennel bulbs. Leave on medium-low heat.

Fill your wonton wrappers with about a teaspoon of filling and fold diagonally, pinch tops closed and fold over.

Clean large saute pan. Add 2 more tablespoon sesame or other oil to pan over medium heat. Add your wontons and just brown them for about 2 minutes to sear the bottoms. Remove to a plate and repeat if you have more that did not fit in the pan. ***I left the last few in the pan and cooked on all sides to get them all crispy. I ate these separately as a snack, yum!!

Now add your wontons, as many as you like to the pot of broth and cook for 2-3 minutes.

Serve in bowls and if desired, add some of the reserved fennel bulbs and top with a fennel frond and cilantro.

If you save some wontons on the side, you can reheat and add them to the broth the next day or heat and dip in soy sauce or sweet chili sauce.

I hope you enjoy this delicious soup!

Many Blessings,


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