• 1 pack of AFC Medium Tofu (Choose from 3 different sizes: 14oz. Organic, 19oz. & 14oz.) cut into 1/4-inch cubes
  • 1/2 cup dried wood ear mushroom (soaked in clean water)
  • • 1 small size broccoli
  • • 2 teaspoons salt
  • • 2 teaspoons sesame oil
  • • 4 oz. Wonton wrappers
  • • 3 cups of water
  • • One small piece of dried nori
Seasonings for each serving bowl:
  • 1 tablespoon chopped spring onions
  • 1/2 teaspoon salt
  • 1 teaspoons light soy sauce
  • several drops of sesame oil


  1. Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
  2. Add in olive oil first. Mix well and add salt. Mix well and set aside.
  3. Prepare wonton and wrap wonton one by one.
  4. In serving bowls, add chopped spring onions, salt, light soy sauce and sesame oil.
  5. Boil 3 cups of water in wok or pot; add wonton in to cook for around 3 minutes.
  6. Blend dried nori at the last 1 minute.
  7. Turn off the fire and scoop 2 tablespoons of soup from the pot to the serving bowls.
  8. Transfer the wonton to serving bowls.
  9. Drop the sesame oil, garnish the chopped green onions.
  10. Ready to serve.

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