Wednesday, June 8, 2011

Mushroom wontons

I made these mushroom wontons a few weekends ago and froze them. Now we are enjoying them in soups like this one with soba noodles and tofu, followed by cold evening drinks on our deck.
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4 comments:

  1. AnonymousJune 9, 2011 at 12:53 AM

    Ahhh, that soup looks soo good! Was it the mushrooms from the wantons that made it that darker color?
    ~Nutz

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  2. YuliaJune 9, 2011 at 10:42 AM

    I think it was actually the copious amount of soy sauce. What made the soup extra delicious was pan-frying the wontons before putting them in the broth--they were crispy on the outside and soft and savory on the inside. As you would say: "Drewl."

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  3. AnonymousJune 10, 2011 at 1:11 AM

    good.ness. that sounds lovely!! "Drewl"
    ~~Nutz

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  4. AnonymousSeptember 8, 2011 at 8:37 PM

    it seems like every week now your making tofu wontons. You should change things up a bit. Cereal is easy and toast too. Really, it is probably easier even than sticking with one dish.
    ~~Nutz

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