this post was submitted on 26 Jun 2023
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Vegan Home Cooks

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Noodles and Wontons (lemmy.world)
submitted 2 years ago* (last edited 2 years ago) by marin to c/veganhomecooks
 

Handmade noodles and tofu veggie wontons. Took me too much time but it was worth it! Broth had peanut butter, sesame oil, and soy sauce.

Edit: Here are the recipes I got each soup item from:

  1. Noodles - only used the noodle recipe
  2. Broth - added and subtracted items because I didn’t have all the ingredients from the recipe
  3. Wonton filling - I used the filling recipe for this one. If you don’t have time for making your own wrappers, wontons are fine too. I recommend a pastry brush to help apply the water on the edges for sealing.

~50 wontons took me 3-4 hours to make. The noodles takes 2.5 hours and the broth takes about 5 minutes of prep.

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[–] mishellaneous 2 points 2 years ago* (last edited 2 years ago) (3 children)

That broth recipe looks amazing!!! Must admit I've not come across adding milk to miso soup before ... Is it necessary? Is it because of the peanut butter? Thanks for posting the recipe/s

[–] spicysoup 1 points 2 years ago (1 children)

I make a ton of ramen and just Asian inspired noodle soups and soy milk is a common addition to a miso or a vegan tonkotsu type broth. like when i make a spicy miso ramen i usually do a simple dashi with miso and then in the bottom of my bowl mix up sesame paste, unsweetened plant milk, spicy chili stuff and a dash of tamari. I know you were asking me but i just wanted to share that yeah adding plant milks to noodle soup broth can really take it to the next level sometimes!

[–] mishellaneous 0 points 2 years ago

Thank you!!! I'll have to give it a go. I like the idea of mixing the sesame paste, tamari and plant milk seperately... I've usually just done the simple Dashi, and then adding miso as you described. I appreciate you sharing what you do!

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