Serves: 4 Prep time: 20 mins Cooking time: 5 mins INGREDIENTS 1 Packet wonton wrappers 2 Cups water 100g Extra-firm tofu, pressed 2 Garlic cloves, minced 1 Teaspoon ginger, grated 1 Tablespoon soy sauce ½ Teaspoon sesame oil 1 Spring onion, chopped FOR THE WONTON SOUP 1 Garlic clove, minced 1 Teaspoon ginger, grated 4 Cups vegetable stock 2 Cups mushroom soaking liquid 1 Tablespoon rice vinegar 3 Tablespoons soy sauce 2 Cups cabbage, shredded 2 Green onions, chopped Wontons in Soup METHOD FOR THE WONTONS 1. Soak the dried shiitake mushrooms in 2 cups of boiling water. Allow them to rehydrate for 30 minutes. Remove them from the water, squeeze excess water and chop finely. Reserve mushroom liquid. 2. Place tofu, ginger and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil and spring onion. 3. Take one wonton wrapper and lay it out in a diamond shape in front of you. Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper. Fold the bottom corner up to meet the top corner, making a triangle. Gently press down on the filling to squeeze out the air, then press the edges together to seal. Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton. Moisten the edges and press to seal. SOUP 1. Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil. Add the garlic and ginger. Add the wontons and reduce the heat to a simmer. Simmer until the wontons float, about 5 minutes. Remove from heat and stir in the rice vinegar, soy sauce, and cabbage. Serve in bowls garnished with green onion.