Vegan Wonton Soup Recipe

Introduction

This Vegan Wonton Soup is a comforting and flavorful dish that’s perfect for any season. Filled with fresh vegetables and tofu, these delicate wontons swim in a savory broth that’s both nourishing and satisfying. It’s a delightful way to enjoy plant-based Asian flavors at home.

Ingredients

• 12 wonton wrappers
• 1 small carrot
• 3 fresh shiitake mushrooms
• 4-5 napa cabbage leaves
• 2 spring onions
• 2 oz tofu (1/2 block)
• 2 garlic cloves
• A small piece of ginger
• 1 teaspoon five spice powder
• 1/4 teaspoon white pepper
• 1/2 tablespoon dark soy sauce
• 3 scallions
• 4 cups vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• Salt and pepper, to taste

Instructions

1. Step 1: If you are using frozen wonton wrappers, make sure they thaw completely in the refrigerator for about 6 hours before using.
2. Step 2: Finely chop the carrot, shiitake mushrooms, napa cabbage, and spring onions. Crumble the tofu, and mince or grate the ginger and garlic.
3. Step 3: In a large mixing bowl, combine all chopped vegetables and tofu. Add the five spice powder, white pepper, and dark soy sauce, then mix well until everything is evenly incorporated.
4. Step 4: Place a wonton wrapper flat on your hand. Spoon a small amount of filling into the center of the wrapper.
5. Step 5: Moisten the edges of the wrapper with water, then fold it into a triangle shape and press to seal tightly.
6. Step 6: Moisten the left corner of the triangle with water, then hold the two bottom corners and bring them together, pressing to seal, forming a traditional wonton shape.
7. Step 7: Place the shaped wonton on a plate. Repeat the process until all filling is used, making sure each wrapper is well sealed to prevent filling from leaking during cooking.
8. Step 8: Heat some vegetable oil in a pot over medium heat. Add the sliced scallions and cook until they begin to brown and release their aroma.
9. Step 9: Pour in the vegetable broth and bring it to a boil. Carefully add the wontons to the boiling broth.
10. Step 10: Reduce the heat and simmer for 2-3 minutes, or until the wontons float to the surface indicating they are cooked through.
11. Step 11: Stir in the soy sauce, sesame oil, and season with salt and pepper to taste.
12. Step 12: Serve the soup hot, garnished with additional fresh scallions, and enjoy your delicious vegan wonton soup!

Tips & Variations

• For added texture, try including finely chopped water chestnuts or bamboo shoots in the filling.
• Use gluten-free wonton wrappers to make this dish suitable for gluten-sensitive diets.
• Add a splash of chili oil or fresh chili slices for a spicy kick.
• Make extra wontons and freeze them uncooked for a quick meal later.

Storage

Store any leftover soup separately from the wontons in airtight containers in the refrigerator for up to 3 days. Reheat gently on the stove until warmed through. If you have extra cooked wontons, keep them in broth to prevent drying out during reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, you can prepare the filling a day in advance and keep it refrigerated in an airtight container. This makes assembling the wontons quicker when you’re ready to cook.

How do I know when the wontons are cooked?

The wontons are done when they float to the surface of the simmering broth, usually after 2-3 minutes. The filling should be hot and fully set inside.

Vegan Wonton Soup Recipe

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4.4 from 75 reviews

This Vegan Wonton Soup is a comforting and flavorful dish featuring delicate handmade wontons filled with a savory mixture of tofu, shiitake mushrooms, napa cabbage, and aromatic spices. The wontons are gently simmered in a fragrant vegetable broth seasoned with soy sauce and sesame oil, making it a perfect light yet satisfying meal suitable for vegans and vegetarians.

• Author: Maya
• Prep Time: 30 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegan

Ingredients

Scale 1x2x3x

Wonton Filling

• 12 wonton wrappers
• 1 small carrot, finely chopped
• 3 fresh shiitake mushrooms, finely chopped
• 4–5 napa cabbage leaves, finely chopped
• 2 spring onions, finely chopped
• 2 oz tofu (1/2 block), crumbled
• 2 garlic cloves, minced or grated
• A small piece of ginger, minced or grated
• 1 teaspoon five spice powder
• 1/4 teaspoon white pepper
• 1/2 tablespoon dark soy sauce

Soup

• 4 cups vegetable broth
• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 3 scallions, finely sliced
• Salt and pepper to taste
• Vegetable oil (for cooking scallions)

Instructions

1. Thaw Wonton Wrappers: If using frozen wrappers, allow them to thaw completely for about 6 hours in the fridge before using to ensure they are pliable and easy to work with.
2. Prepare Filling Ingredients: Finely chop the carrot, shiitake mushrooms, napa cabbage, and spring onions. Crumble the tofu. Mince or grate the garlic and ginger to prepare all fresh ingredients for mixing.
3. Mix Wonton Filling: In a large mixing bowl, combine all the finely chopped vegetables, crumbled tofu, minced garlic and ginger. Add the five spice powder, white pepper, and dark soy sauce. Mix all the ingredients thoroughly until well combined to create the filling.
4. Assemble Wontons: Place a wonton wrapper on the palm of your hand. Spoon a small amount of filling into the center. Moisten the edges of the wrapper with your finger dipped in water, then fold the wrapper into a triangle shape. Press the edges firmly to seal.
5. Shape Wontons: Moisten the left corner of the triangle with water, then bring the bottom two corners together and press to seal, forming the traditional wonton shape. Place each formed wonton on a plate. Repeat the process with remaining wrappers and filling.
6. Prepare Scallions: Heat a small amount of vegetable oil in a cooking pot over medium heat. Add the finely sliced scallions and cook until they start to brown and become fragrant.
7. Cook Wontons in Broth: Pour the vegetable broth into the pot with the scallions and bring it to a boil. Carefully add the wontons into the boiling broth. Reduce heat and simmer for 2-3 minutes, or until the wontons float to the surface, indicating they are cooked through.
8. Season Soup: Add the soy sauce, sesame oil, and season with salt and pepper to taste. Stir gently to incorporate the flavors throughout the broth.
9. Serve: Ladle the wonton soup into bowls, garnish with fresh scallions, and serve immediately while hot for the best flavor and texture.

Notes

• Ensure the wonton wrappers are completely thawed before assembly to prevent tearing.
• To make folding easier, keep the wrappers covered with a damp cloth while working to avoid drying out.
• Use firm tofu to maintain texture in the filling.
• Adjust soy sauce and seasoning according to your taste preference.
• The cooking time for wontons is short; avoid overcooking to prevent a mushy texture.
• Any leftover wontons can be frozen before cooking for convenient future meals.

Keywords: Vegan wonton soup, tofu wontons, vegetarian Asian soup, homemade wontons, vegan soup recipe, healthy vegan dinner