Handmade noodles and tofu veggie wontons. Took me too much time but it was worth it! Broth had peanut butter, sesame oil, and soy sauce.

Edit: Here are the recipes I got each soup item from:

  1. Noodles - only used the noodle recipe
  2. Broth - added and subtracted items because I didn’t have all the ingredients from the recipe
  3. Wonton filling - I used the filling recipe for this one. If you don’t have time for making your own wrappers, wontons are fine too. I recommend a pastry brush to help apply the water on the edges for sealing.

~50 wontons took me 3-4 hours to make. The noodles takes 2.5 hours and the broth takes about 5 minutes of prep.

  • mishellaneous @lemmy.world
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    1 year ago

    That broth recipe looks amazing!!! Must admit I’ve not come across adding milk to miso soup before … Is it necessary? Is it because of the peanut butter? Thanks for posting the recipe/s

    • spicysoup@lemmy.world
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      1 year ago

      I make a ton of ramen and just Asian inspired noodle soups and soy milk is a common addition to a miso or a vegan tonkotsu type broth. like when i make a spicy miso ramen i usually do a simple dashi with miso and then in the bottom of my bowl mix up sesame paste, unsweetened plant milk, spicy chili stuff and a dash of tamari. I know you were asking me but i just wanted to share that yeah adding plant milks to noodle soup broth can really take it to the next level sometimes!

      • mishellaneous @lemmy.world
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        1 year ago

        Thank you!!! I’ll have to give it a go. I like the idea of mixing the sesame paste, tamari and plant milk seperately… I’ve usually just done the simple Dashi, and then adding miso as you described. I appreciate you sharing what you do!