Masala mushroom wontons in a curried soya bean soup

18 Jan

wontons 1Moody soup. I’d never imagined.

I never imagined that my life would be this way. I was always a dreamer and I always focused very hard on walked boldly in that direction, without fear, without doubt, without any shadow of any other person. Just me and the picture. Smiling.

Today I woke feeling bleary eyed and confused. You know those days where the waves of pace and tasks carry you along and but the mind lingers behind. It’s been one of those days where I have wondered how I got here, what decisions did I make, or not make. I bathed in rose salts and then used rose water in my porridge. Bizarre.

I then read something written by a palliative care nurse about the regrets of patients on their deathbed.

Working too hard. Not living the life that was actually desired. Not sharing emotions. Not letting themselves just be happy. Not staying in touch with friends.

So what did I do?

wonton 2

I put away my phone and iPad and that meant putting away the, ‘am I doing enough’ feeling. I grabbed a blanket, snuggled up with my boy and had a snooze on the sofa whilst watching cartoons. Then I made this soup, which matches my mood today. Mellow. ‘Screw it, just let go’.

This one looks harder than it is to make, I did it all within 30minutes or so. Silky and mildly spiced mushrooms tucked inside thin and smooth wonton parcels. They sit happily in a gentle and deep soup. Each mouthful releases a sigh. It’s uncomplicated and quite impressive. Just as life should be.

Ingredients to serve two

For the mushroom masala

75g enoki mushrooms , cut roughly into bite sized pieces
100g shiitake mushrooms, cut into 2cm pieces
3 baby onions, finely chopped
1/2 tsp garam masala
1/2 tsp chaat masala
3/4 tsp cumin seeds
1 tbsp sesame oil
A splash of soy sauce
1/2 tsp paprika
15 wonton wrappers

For the soup

2 tbsp soybean paste
1 tbsp sesame oil
600ml hot water
2 tbsp rice wine vinegar
1 tbsp soy sauce
1 tbsp (or to taste) sweet chilli sauce
4-5 curry leaves
1 tsp cumin seeds
2 cloves of garlic, minced
1 tsp minced ginger
1/4 tsp turmeric
1 tsp curry powder
1 tbsp finely chopped coriander
1 tbsp of corn flour mixed with a little water

Method

1. To make the mushroom masala first, heat the sesame oil in a frying pan. Add the cumin seeds, curry leaves and turmeric and allow the seeds to sizzle.
2. Add the onions and mushrooms and sauté them for a minute. Add the chaat masala, paprika, garam masala, paprika and soy sauce. Sauté for a further 3 minutes before turning off the heat.
3. Take a single wonton wrapper and place 2 teaspoons of mushroom masala in the centre and them bring the sides inwards to make a drawstring purse. Use a little water to to keep the purse together.
4. Place the wontons in a steamer and then steam them for approximately 6-7minutes and then remove them from the steamer.
5. In the meantime, whilst the wontons are steaming make the soup by heating the oil, adding cumin seeds, curry leaves, turmeric, minced ginger and garlic and then sauté for a minute. Then add the soya bean paste, mix it together before adding the water.
6. Bring the soup to a simmer before adding the sweet chilli sauce, rice wine vinegar and curry powder. Stir it to ensure that the soyabean paste has melted into the soup.
7. Pour in the paste of corn flour and water and simmer for 5-6 minutes.
8. To serve, place the wontons in a bowl and pour in a ladle or two of soup. Garnish it with coriander.

27 Responses to “Masala mushroom wontons in a curried soya bean soup”

  1. Deb January 18, 2014 at 9:51 pm #

    Smothered in the flavorful broth the mushroom filled wontons are just enchanting! Sometimes taking a break and letting it all go is the best way to spend the day!

    • Deena Kakaya January 18, 2014 at 9:52 pm #

      Hi Deb, how are you? Enchanting is a wonderful way to describe this recipe. It really did hit the spot, as did having a break x

  2. Sophie33 January 18, 2014 at 9:58 pm #

    What a lovely appetizing recipe this is! It looks very yum yum yummm!

    • Deena Kakaya January 18, 2014 at 10:01 pm #

      Hi Sophie, thanks for stopping by! I’m so glad you like this one, it really excited me, all the elements come together so well xx

      • Sophie33 January 18, 2014 at 10:02 pm #

        I completely agree here! x

  3. Liz Posmyk of Bizzy Lizzy's Good Things January 18, 2014 at 10:33 pm #

    Nourishing comfort food, what could be better! Snuggle up and enjoy xo

    • Deena Kakaya January 18, 2014 at 10:34 pm #

      Thank you Liz, glad you like it! I know…life really is short x

  4. Rachel Cotterill January 19, 2014 at 8:40 am #

    That sounds perfect. I bought some wonton wrappers just a few days ago, so this is very tempting 🙂

    • Deena Kakaya January 19, 2014 at 9:01 am #

      Hi Rachel, thanks for stopping by! It really lifted my mood a few notches higher, I love it when pretty food is so easy to make. Hope you’ll try it xx

  5. Pree January 19, 2014 at 11:28 am #

    Wow! This looks delicious! I’m def going to try this! And the cauliflower keema curry dish you posted!

    • Deena Kakaya January 19, 2014 at 1:05 pm #

      Thanks so much for taking the time to comment Pree, I’m so glad you like the recipes. If you do try them please share a pic with us xx

  6. A Spoonful Of Sugar January 19, 2014 at 1:02 pm #

    That looks incredible!

    • Deena Kakaya January 19, 2014 at 1:06 pm #

      Thank you lovely, they were incredibly good! Xx

  7. Sarah, Maison Cupcake January 20, 2014 at 12:11 pm #

    That sounds superb, I don’t usually associate wontons with spicy stuff but now you come to mention it, there’s no reason why not. Delicious!

    • Deena Kakaya January 20, 2014 at 1:19 pm #

      Thanks so much Sarah, it is definitely unusual but somehow it just works so well. The Asian influence combine so well don’t they? Cx

  8. mjskit January 23, 2014 at 3:38 am #

    oh how I would love a bowl of this soup sitting in front of me right now! It’s just beautiful and looks delicious!

  9. Becca @ Amuse Your Bouche January 24, 2014 at 10:10 am #

    This looks delicious! I bet those little wontons would be great on their own as canapés too!

    • Deena Kakaya January 24, 2014 at 10:11 am #

      Thanks Becca, you are right, when they are steaming hot and fresh they are fab on their own..,they do tend to dry out though, soup helps keep them moist. Xx

  10. manjirichitnis January 27, 2014 at 5:42 pm #

    Hello Deena, u make this sound so easy to make and I love how you have described your state of mind, so often do I feel that my mind is not in the moment as I mechanically go ahead with tasks that must do …to tick off a ”to-do” list …self imposed mostly… am surely going to try making this soup , I am big fan of mushrooms and love wontons !

    • Deena Kakaya January 27, 2014 at 6:00 pm #

      Hello Manjiri, thanks so much for stopping by and for your lovely and generous words.

      You know what, they really are so easy to make and that for me is an added bonus. Mushrooms of course don’t take long to cook and another do the wonton wrappers. The soup is simple and delicious. I really hope you’ll enjoy this recipe x

      • manjirichitnis January 29, 2014 at 10:46 pm #

        I see you have followed up this recipe with paneer wontons , how delightful! I have fallen in love with your creative cooking Deena!

        • Deena Kakaya January 29, 2014 at 10:51 pm #

          Hi Manjiri, thanks so much for your generous words.
          Yes, this one is do different to the last, the soup is gentle and wontons have spongy and spicy texture inside. I hope you’ll try it x

  11. Alissa April 27, 2014 at 1:09 am #

    Deena, thank you so much for this recipe! It is INCREDIBLE. My partner found it online and we have already made it 4 times! Our neighborhood is filled with Asian markets so most of the ingredients (like wonton wrappers and curry leaves) are readily available. We also use organic enoki and king mushrooms. The broth is so addictive, we usually double the amount to have leftovers to sip on. And we are getting better at wrapping the dumplings. 🙂 Many thanks for the great recipe!

    • Deena Kakaya April 27, 2014 at 7:30 am #

      Hello A

    • Deena Kakaya April 27, 2014 at 7:32 am #

      Hello Alissa, thanks for taking the time to get in touch with your wonderfully positive feedback; I’m delighted to learn you are enjoying this recipe! I love the broth too! I hope you will try some more of the recipes from the site x

  12. Deena Kakaya January 24, 2014 at 10:11 am #

    Thank you Rachel for wonderful words and including my recipe. Wonderful to see the other fabulous recipes xx

Trackbacks/Pingbacks

  1. Ten Delicious Vegan Recipes for Veganuary | Foodies 100 - January 24, 2014

    […] Kakaya always combines flavours from around the world in innovative ways. These masala mushroom wontons are a perfect example of her style: slightly spicy, eminently comforting, and just a little bit […]

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