vegan wonton soup

Delicious Vegan Wonton Soup made with homemade tofu filling, and a five minute umami-rich broth.

Vegan Wonton Soup

wonton wrappers

carrot (small)

shiitake mushrooms

cabbage leaves

spring onion

oz tofu (1/2 block)

garlic

ginger

five spice powder

white pepper

soy sauce

vegetable broth

scallions

sesame oil

salt and pepper

If you are using frozen wrappers, leave them to completely thaw for about 6 hours in the fridge before using.

Finely chop all the fresh ingredients, crumble the tofu, and mince or grate the ginger and garlic.

Add all the fresh ingredients with the tofu in a large mixing bowl and add the spices and dark soy sauce.

Combine all the ingredients until well mixed.

Place a wonton wrapper on your hand, and add a spoonful of filling in the center of the wonton.

Use your finger to moisten the edges of the wrapper and fold the wrapper into a triangle. Seal well.

Moisten the left corner with little water, hold the bottom two corners of the triangle and bring them together

Place the shaped wonton on a plate, and repeat. Make sure the wonton wrapper is sealed properly so the filling stays inside while cooking the wonton.

Heat some vegetable oil in a cooking pot and add finely sliced scallions. Let them cook until they start to brown.

Add the vegetable stock, and bring to a boil. Then carefully add the wontons.

Simmer for 2-3 minutes or until the wontons are afloat. Add the soy sauce, sesame oil, and season with salt and pepper.

Serve the wonton soup, garnish with fresh scallions, and enjoy!

This hearty and comforting vegan wonton soup is just what you need on a chilly day.

garlic clove,

ginger, grated

vegetable stock

mushroom soaking liquid

rice vinegar

cabbage, shredded

green onions, chopped

water

(3.5 oz) extra-firm tofu, pressed

garlic cloves,

green onion, chopped

Bring 2 cups of water to a boil....

Bring 2 cups of water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes. Once re-hydrated, chop mushrooms into small pieces. Reserve mushroom soaking liquid.

Place tofu, ginger, and garlic in a food...

Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil, and green onion.

You can use either square or round wrappers...

You can use either square or round wrappers for this. Keep the remaining wrappers under a moist towel to prevent them from drying out.

Holding one wrapper in your hand, place a...

Holding one wrapper in your hand, place a couple teaspoons of the filling in the middle of the wrapper. Dip your finger in a little water and run it around the edges of the wrapper. Fold the bottom up to meet the top, enclosing the filling. As you do so, gently press down on the filling to squeeze out the air, then press the edges together to seal. Wet the botton two corners and gently pull them together and press them well.

Keep your filled wontons under a moist towel...

Keep your filled wontons under a moist towel to prevent them from drying out.

Combine the vegetable stock and mushroom soaking liquid...

Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil. Add the garlic and ginger. Add the wontons and reduce the heat to a simmer. Simmer for 5 minutes until the pasta is cooked.

Remove from heat and stir in the rice...

Remove from heat and stir in the rice vinegar, soy sauce, and cabbage. Serve in bowls garnished with green onion.

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

extra virgin olive oil

white onion

garlic (smashed)

vegan chicken broth

oz dried shiitake mushrooms (optional)

oz vegan ground sausage

panko breadcrumbs

vegan eggs

chives

black pepper

sugar

baby bok choy (roughly chopped)

wonton wrappers (quartered

green onion (for serving)

Chili oil (for garnish)

To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.

Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.

Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.

Stir in the bok choy and simmer until just tender, 2 to 3 minutes.

Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.

To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

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Vegan Wonton Soup

Top 3 vegan wonton soup recipes from across the web

The most viewed vegan wonton soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Wonton Soup

Vegan Wonton Soup

The most viewed vegan wonton soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine