1. Cut the tofu into 1/2 inch slices. Bring a pot of water to boil, and submerge the tofu for 3 minutes. Take the tofu out of the pot and put directly into a bowl of cold water and ice cubes for 5 minutes. Then, smush the tofu with your hands into cottage cheese consistency. Set to the side
2. In a frying pan saute the onions in half the butter. Once done, set to the side. Put the remaining butter in the pan and fry the jicima, until brown on each side. Cut into tiny pieces and set to the side. Cut the mushrooms and carrots into tiny pieces and fry for 10 minutes. Then, add the ginger and garlic and sauté 5 minutes. Next, add the jicima, onions, tofu, rice wine vinegar, 2 tsp soy sauce, and 2 tsp corn starch. Saute for 5 minutes and then let cool
3. Bring the broth, 1 tbsp sesame oil, and 3 tbsp soy sauce to a boil. You want to use a very light broth - you don't want the broth too flavorful taking away from the wontons.
4. Take a tsp of the filling and place in the wonton wrapper. Please see video below on 'How to wrap your wontons'. Use water or egg whites to seal the wonton wrapper. Place 5 wontons at a time into the boiling broth. Cook for 5 minutes. Place the wontons in a bowl and ladle soup over it. Serve.
- Wonton soup does not keep well. Prepare to eat it all that night.