California Avocado-Mushroom Wonton Soup

California Avocado-Mushroom Wonton Soup Recipe - A Delicious Taste of the USA

Region / culture: USA | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 6

Introduction

This California Avocado-Mushroom Wonton Soup recipe is a delicious and nutritious dish that combines the creamy texture of ripe California avocados with savory mushrooms in a flavorful broth. The wontons are filled with a mixture of mushrooms, avocado, and seasonings, creating a tasty and satisfying appetizer or main course.

History

This recipe is a modern twist on traditional wonton soup, incorporating California avocados for added creaminess and flavor. Avocados have long been a staple in California cuisine, and their versatility makes them a perfect addition to this classic Asian dish.

Ingredients

Wontons

8 oz (227 g) cremini or white mushrooms, coarsely chopped
3 medium california avocados, diced (ripe but firm)
0.25 cup medium sherry wine
3 tbsp soy sauce
0.5 cup finely chopped green onion (white and pale green only)
1 tbsp + 1 tsp fresh lemon juice
1 tbsp + 1 tsp Asian (toasted) sesame oil
0.5 tbsp cornstarch
0.5 tbsp freshly grated ginger
0.25 tsp salt
1 beaten egg
72 thin wonton strips

Soup

4.5 qt (4.26 liter) seasoned broth [1]
0.75 lb (340 g) shiitake mushrooms, stemmed and sliced [2]
2 california avocados, diced in 0.38" pieces
6 oz (170 g) baby spinach leaves
0.5 cup fresh lemon juice

Garnish

coriander leaves, as needed
carrot threads, as needed [3]

How to prepare

Gently combine mushrooms and avocado with the remaining ingredients.
Lay out wonton wrappers one batch at a time with the bottom point facing you (diamond shape).
Brush a border of egg around the wrap.
Put a generous teaspoon of filling in the lower half of the diamond.
Fold over the top point to meet the bottom and form a triangle; tightly seal the edges by pressing firmly.
Brush egg on the tip of the right triangle on each filled wonton.
Bring it around to form a circle with the left triangle; press firmly to join.
Cook the wontons in batches in lightly salted boiling water until firm, for 2 to 3 minutes; remove with a slotted spoon.
Reserve the cooked wontons.

Per order

Heat 0.75 cup of seasoned broth, 0.5 oz (14 g) of shiitake slices, 2 tbsp of diced avocado, a few baby spinach leaves, and 1 tsp of lemon juice.
When the liquid comes to a simmer, add 3 wontons and heat through.
Pour into a serving bowl and garnish with some coriander leaves and carrot threads.

Variations

Add diced tofu or shrimp to the filling for added protein.
Use different types of mushrooms, such as button or portobello, for a variety of flavors.
Substitute vegetable broth for a vegetarian version of the soup.

References

↑ Simmer, covered, 5 qt (4.73 liter) clear vegetable stock or clear chicken stock, 2 oz (57 g) sliced ginger, 2 tbsp soy sauce, 2 tbsp medium sherry wine, and salt to taste for 30 minutes.
↑ You may use one or more varieties of mushrooms.
↑ To make carrot threads, pull zester down length of peeled carrot; repeat.

Cooking Tips & Tricks

Be sure to use ripe but firm California avocados for the best texture and flavor in this recipe.

- When filling and sealing the wontons, make sure to press the edges firmly to prevent them from opening during cooking.

- Cooking the wontons in batches ensures that they cook evenly and don't stick together in the pot.

- Garnish the soup with fresh herbs and vegetables for a beautiful presentation and added flavor.

Serving Suggestions

Serve this California Avocado-Mushroom Wonton Soup as a light and refreshing appetizer or as a satisfying main course with a side salad or steamed rice.

Cooking Techniques

Boil the wontons in lightly salted water until firm, then remove with a slotted spoon to prevent them from sticking together.

- Simmer the soup ingredients together just until heated through to preserve the freshness of the avocado and spinach.

Ingredient Substitutions

Use button mushrooms or portobello mushrooms instead of shiitake mushrooms.

- Substitute lemon juice with lime juice for a slightly different citrus flavor.

Make Ahead Tips

Prepare the wontons in advance and store them in the refrigerator until ready to cook.

- Make the soup broth ahead of time and reheat it when ready to serve.

Presentation Ideas

Garnish the soup with fresh herbs, such as cilantro or parsley, for a pop of color and flavor. - Top each bowl with a drizzle of sesame oil or chili oil for added spice.

Pairing Recommendations

Serve this soup with a side of steamed rice or noodles for a complete meal.

- Pair with a crisp white wine or a light beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftover soup in an airtight container in the refrigerator for up to 2 days.

- Reheat the soup gently on the stovetop or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of this California Avocado-Mushroom Wonton Soup contains approximately 250 calories.

Carbohydrates

Each serving of this California Avocado-Mushroom Wonton Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 15 grams of fat, primarily from the avocado and sesame oil.

Proteins

Each serving of this soup contains approximately 5 grams of protein, mainly from the mushrooms and wonton wrappers.

Vitamins and minerals

This soup is rich in vitamins and minerals, including vitamin C, vitamin K, folate, potassium, and fiber from the avocado, mushrooms, and spinach.

Alergens

This recipe contains soy and wheat allergens from the soy sauce and wonton wrappers. It may also contain sesame allergens from the sesame oil.

Summary

Overall, this soup is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals.

Summary

This California Avocado-Mushroom Wonton Soup is a delicious and nutritious dish that combines the creamy texture of ripe avocados with savory mushrooms in a flavorful broth. With a balance of carbohydrates, fats, proteins, vitamins, and minerals, this soup is a satisfying and healthy option for any meal.

How did I get this recipe?

I recall the feeling of curiosity that washed over me when I found this recipe for California Avocado-Mushroom Wonton Soup. It was a warm summer day, and I was flipping through an old cookbook that belonged to my dear friend, Mrs. Jenkins. She was known for her exquisite taste in cooking and always had a knack for finding the most unique and delicious recipes.

As I turned the yellowed pages of the cookbook, my eyes landed on a page that was marked with a faded pink sticky note. It read "California Avocado-Mushroom Wonton Soup." Intrigued by the combination of flavors, I decided to give it a try.

I called Mrs. Jenkins right away, eager to hear more about the recipe. She chuckled on the other end of the line and told me that she had learned how to make the soup from a chef she met during her travels to California many years ago. He had shared the recipe with her, and she had been making it ever since.

Excited to try my hand at this new dish, I set out to gather the ingredients. I picked up some fresh avocados and mushrooms from the local farmer's market, along with wonton wrappers and chicken broth. I could already imagine the creamy avocado and earthy mushroom flavors blending together in a warm and comforting soup.

Back in my kitchen, I started by sautéing the sliced mushrooms in a hot pan with a bit of olive oil. The aroma that filled the room was heavenly, and I knew I was on the right track. Next, I added in the chicken broth and let it simmer on the stove, allowing the flavors to meld together.

While the soup was cooking, I prepared the avocado by slicing it into small chunks and tossing it with a squeeze of fresh lemon juice. The bright green color of the avocado contrasted beautifully with the deep brown mushrooms, creating a visually stunning dish.

As the soup bubbled away on the stove, I began assembling the wontons. I placed a spoonful of the avocado-mushroom mixture onto each wonton wrapper and folded them into little parcels, sealing the edges with a bit of water. The process was meditative, and I felt a sense of peace wash over me as I worked.

Finally, it was time to add the wontons to the soup. I dropped them in one by one, watching as they floated to the surface and cooked gently in the simmering broth. The wontons bobbed up and down, creating a playful dance in the pot.

After a few minutes, I ladled the soup into bowls and garnished it with a sprinkle of fresh herbs and a drizzle of olive oil. The steam rose up in wispy tendrils, carrying with it the rich scent of avocado and mushrooms.

I brought a bowl to the table and took a tentative sip. The flavors exploded on my tongue, each bite a perfect balance of creamy avocado, meaty mushrooms, and savory broth. I closed my eyes and savored the moment, feeling grateful for Mrs. Jenkins and her treasure trove of recipes.

From that day on, California Avocado-Mushroom Wonton Soup became a staple in my kitchen. I made it for family gatherings, potlucks, and quiet nights at home. Each time I cooked it, I thought of Mrs. Jenkins and the chef in California who had shared this culinary gem with her.

As I sit here now, years later, reminiscing about that fateful day, I can't help but smile. Cooking has always been a source of joy and comfort for me, and this recipe holds a special place in my heart. It is a reminder of the power of food to bring people together, to create memories, and to nourish the soul. And for that, I am eternally grateful.