Ingredients
- 1 can Season Sardines in Pure Olive Oil (4.375 oz.), finely chopped
- 2 cup boiling water
- 1½ tbsp white miso paste
- 1 tbsp chicken soup mix (1 bullion cube)
- ⅛ (16 oz) package silken tofu, cut in small cubes
- 1 tsp green onions, thinly sliced
- ¼ tsp pepper
- ¼ tsp ground ginger
- 1 tsp soy sauce
- 5 4×4 wonton square wrappers, thawed (if big squares cut into four equal parts)
- Small bowl water
Garnish
- 4-5 pieces bagged shredded carrot strands (garnish)
- ⅛ (16 oz) package silken tofu, cut in small cubes
- ⅛ tsp crushed red pepper flakes
- 1 tbsp green onions, thinly sliced
Instructions
- In a large bowl combine sardines, tofu, green onions, pepper, ginger, and soy sauce. With a fork slowly mix together blending the flavors and mashing into paste texture. Set aside
- Bring a 3 qt saucepan with water to a rolling boil.
- Place 1 tsp of sardine mixture in middle of wonton wrapper, wet bottom edge with a little water. Fold top of wonton to bottom of wonton and then bring the top two corners together wetting only one side and press firmly. Repeat till desired wontons are prepared.
- Place wontons in boiling water for 5 minutes, remove with slotted spoon to plate to cool.
- In a bowl add the 2 cups boiling water, miso, and chicken soup mix. Stir until miso is dissolved.
- Add shredded carrots, tofu, green onions, and red peppers flakes. Let stand 2 minutes
- Add desired number of wontons before serving.
This recipe is made with:
