Step 1

Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.

Step 2

Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt, pepper, and vegan oyster sauce.

Step 3

Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.

Step 4

Transfer the mixture to a large bowl and season with more salt, white pepper, mushrooms seasoning (if using), and sesame oil if needed. You'll want a flavorful filling for the wontons. Mix everything together until well-combined.

Step 5

Take a wonton wrapper and place it on your palm or flat surface.

Step 6

Add a teaspoon of filling in the middle and bring the edges to the middle and pinch to seal. While sealing the wrapper, try to push out the air bubbles.

Step 7

Fill a small stockpot with 3 cups of water or vegetable stock and bring it to a boil. Season with salt, pepper, mushrooms seasoning, and toasted sesame oil.

Step 8

Add the vegetables and seaweed. Cook until the vegetables are as crisp-tender as you like. Keep this soup over low heat while you cook the wonton.

Step 9

Meanwhile, bring a large pot of water to a rolling boil. Use a large surface pot so the wontons have enough space to move around during cooking.

Step 10

Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.

Step 11

Now, divide the soup into 2 bowls. Dish out the wontons and place them into the bowls.

Step 12

Garnish with chopped onion, a drizzle of toasted sesame oil/shallot oil, fried shallots, and serve warm with a side of chopped Thai chile in soy sauce.