Name: Vegan Wonton Soup Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 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; Small piece of ginger, minced or grated; 1 teaspoon five spice powder; 1/4 teaspoon white pepper; 1/2 tablespoon dark soy sauce; 3 scallions, finely sliced; 4 cups vegetable broth; 3 tablespoons soy sauce; 1 tablespoon sesame oil; Salt and pepper, to taste; Vegetable oil (for cooking scallions)

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Introduction

This vegan wonton soup is a comforting and flavorful dish perfect for any day. Filled with a savory blend of tofu and fresh vegetables, these delicate wontons swim in a fragrant broth that’s easy to make at home. It’s a delightful way to enjoy a plant-based twist on a classic favorite.

A white ceramic bowl with a speckled brown rim holds nine light yellow dumplings floating in a clear brown broth. Small chopped green onions and bits of white onions are sprinkled on top and in the broth, adding green and white color. Two dark wooden chopsticks rest on the right edge of the bowl. In the background, several uncooked dumplings lie scattered on a white marbled surface. A white soup spoon with a delicate green leaf pattern sits near the top right corner, and a soft green cloth is partially visible at the bottom left. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: If using frozen wonton wrappers, thaw them completely in the refrigerator for about 6 hours before starting.
Step 2: Finely chop the carrot, shiitake mushrooms, napa cabbage, and spring onions. Crumble the tofu and mince or grate the garlic and ginger.
Step 3: In a large mixing bowl, combine all the chopped vegetables, tofu, garlic, ginger, five spice powder, white pepper, and dark soy sauce. Mix well to create the filling.
Step 4: Place a wonton wrapper on your hand and spoon a small amount of filling into the center.
Step 5: Moisten the edges of the wrapper with water using your finger, then fold it into a triangle and seal tightly to enclose the filling.
Step 6: Moisten one corner of the triangle, then bring the two bottom corners together and pinch to seal, forming the traditional wonton shape.
Step 7: Place each shaped wonton on a plate and repeat until all filling is used, ensuring each wrapper is sealed well to prevent filling from escaping during cooking.
Step 8: Heat a bit of vegetable oil in a pot over medium heat, then add the thinly sliced scallions. Cook until they start to brown and become fragrant.
Step 9: Pour in the vegetable broth and bring it to a boil. Carefully add the wontons to the pot.
Step 10: Reduce heat to a simmer and cook the wontons for 2-3 minutes or until they float to the surface.
Step 11: Stir in the soy sauce and sesame oil. Season the soup with salt and pepper to taste.
Step 12: Ladle the soup into bowls, garnish with fresh scallions, and serve immediately. Enjoy your warming vegan wonton soup!

Tips & Variations

Try adding finely chopped bok choy or spinach to the filling for extra greens and texture.
Use tamari instead of soy sauce to keep the soup gluten-free.
For a spicier version, add a dash of chili oil or fresh sliced chili to the broth before serving.
If fresh wonton wrappers are unavailable, look for rice paper wrappers for an alternative texture.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 2 days. When reheating, warm gently over low heat to prevent the wontons from breaking apart. It’s best to consume the soup fresh, as wontons can become soggy after prolonged storage.

How to Serve

A white bowl with a brown speckled rim holds six plump dumplings with a smooth, pale yellow skin, some folded and some pinched at the top, sitting in a shallow pool of clear brown broth with visible green and white onion pieces. Above the bowl, a metal ladle filled with the same broth and containing diced onions is being poured into the bowl. In the background, a silver pot is filled with more dumplings and broth, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the wontons before cooking?

Yes, you can freeze assembled wontons by placing them on a tray in a single layer until firm, then transferring them to a freezer bag. Cook them frozen directly in boiling broth, adding a couple of extra minutes to the cooking time.

What can I use instead of tofu in the filling?

If you want to avoid tofu, mashed cooked chickpeas or finely chopped mushrooms can be a great substitute to maintain the filling’s texture and flavor.