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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.

Ingredients

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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

Find it online: https://tastybella.com/vegan-wonton-soup-recipe/