Pinto Bean Wonton Soup
A surprisingly easy and delicious Asian inspired soup. The subtle flavor of the broth compliments the bold flavors of the wonton filling in this pantry clearing weeknight meal. 382 calories per serving.
Ingredients
- 1 tablespoon neutral cooking oil I use avocado
- 1/4 cup mirin
- 6 tablespoons Soy sauce divided
- 1 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 teaspoon onion powder
- 1 cup pinto beans
- 6 3/4 cup water
- 1 cup vegetable broth
- 1 inch fresh peeled ginger
- 6 oz celery sliced on the diagonal
- 20 square wonton wrappers
- 1/2 cup frozen edamame defrosted
Instructions
- Heat oil in a medium skillet over medium heat. While the skillet is heating, mix the mirin, 1 tablespoon soy sauce, garlic, minced ginger, and onion powder in a bowl.
- When the skillet is hot, add the beans. Roughly mash them, leaving some whole pieces. Cook for about 4 minutes. Add the mirin mixture, stir, and simmer until liquid is absorbed, about 5 more minutes. Remove from heat and set aside.
- In large pot add the water, broth, remaining soy sauce, celery, and peeled ginger (leave ginger whole). Allow to boil while you make the wontons.
- Place 1 teaspoon of the pinto beans in the center of a wonton wrapper. Moisten the edges with water. Fold one corner over the filling to the corner diagonal to it, forming a triangle shape. Seal the edges. Bring the two corners along the long edge together and pinch to seal. Repeat with remaining wrappers and filling.
- When all wontons have been made, place them and the edamame in the boiling broth and cook for two minutes. Remove whole ginger, serve hot.