To make the wonton filling, heat the vegetable oil in a large pan and add the chopped Swiss (or non-Asian variety) mushrooms and cook for two minutes.

Add the crushed garlic and ginger and stir.

Add the crumbed firm tofu breaking it up further as you stir. 

Add the remaining filling ingredients and cook for 30 seconds. 

Taste and season if needed. 

Carefully, pour the mixture in to a bowl to cool.

When the mixture is coolish, place a single teaspoon of mixture in the centre of a wonton wrapper. Wet the edges of the wonton with a small amount of water and fold in to a rectangle with the opening facing away from you. Seal the edges by pressing down. Hold the two bottom corners of the rectangle and pull them gently together and pinch. See the link in the notes for a video tutorial.

Finish the remaining wontons and set aside. 

To make the soup, bring the vegetable stock to a soft boil in a large saucepan. Add half the chopped fennel and all other ingredients except the remaining fennel, cabbage and sesame oil.

Simmer the broth for ten minutes to infuse the flavours. Taste and season if needed. Add the sesame oil.

Depending on the size of your soup pot add the wontons - in batches of four or five - to the broth and cook for around three minutes. Remove the wontons and place four at the bottom of each bowl. Continue to cook the remaining wontons. 

Add the remaining fennel and cabbage to the soup and cook for one minute before spooning a ladle over the wonton serves. 

Serve hot.