- 1 garlic clove
- 200g spinach
- 150g firm tofu
- 2 spring onions
- 1 tsp sesame oil
- 2 tsp soy sauce
- 1 tsp cornflour
- 30 wonton wrappers
- 300g ramen noodles
- broth - 2cm ginger
- broth - 80mL Obento Ponzu Sauce
- broth - 500mL vegetable stock
- broth - pinch of salt
- to serve - coriander
- to serve - sesame seeds
- to serve - spring onion slices
- Combine the ginger, ponzu and vegetable stock in a saucepan and bring to boil, then reduce to a simmer and cover with lid. (Season with salt according to taste.)
- Drizzle some oil in a frying pan over low heat and add the garlic and spinach, cook so the spinach sweats and wilts. Drain and squeeze out liquid once cooled.
- Mix the garlicky spinach with the crumbled tofu, onion, sesame oil and soy sauce until a course mixture forms. If the mixture seems too wet add cornflour or squeeze out.
- Take out wonton wrappers (remember to keep them moist to prevent them drying out) and place a spoonful of the filling in the middle and fold securely, making sure that edges are sealed well. (I prefer the Chinese Yuntun fold as it's easiest, but feel free to fold using any method.)
- Return the broth to a boiling point and cook the wontons in the broth in batches with the noodles last. You will know they are cooked when they float on the surface.
- Serve all in a bowl with fresh coriander leaves, thinly sliced spring onion and a sprinkle of sesame seeds.
Brands and product used
- Obento - Ponzu Sauce