Vegetarian Wonton Soup

A Note on Wonton Wrappers

You can either make homemade wonton wrappers or buy them frozen in almost any Asia Shop for a vegetarian wonton soup. Both have their advantages and disadvantages. Follow my recipe to learn how to make homemade wonton wrappers!

Ingredients

See recipe card for quantities.

Wonton Filling:

• Wonton Wrappers → Follow this recipe to prepare homemade wonton wrappers or use store-bought wonton wrappers. You can get them frozen at the Asian Shop.
• Firm Tofu → Protein source. Feel free to swap tofu with vegan minced meat for a slightly different texture.
• Napa Cabbage, Carrot, Scallion → Those finely sliced vegetables make the filling perfect. Feel free to adjust the veggies. You could use minced onion, bean sprouts, or leek.
• Shiitake Mushrooms → Use either fresh or dried. Dried shiitake mushrooms need to be soaked in hot water first to soften.
• Ginger, Garlic → Add more flavor to the filling. If you like, you can also add chopped lemongrass.
• Soy Sauce, Rice Vinegar, Toasted Sesame Oil → For seasoning.

Wonton Soup:

• Soup broth → Vegetable Broth, Ginger, Soy Sauce, Sesame Oil, and Black Pepper (or white pepper) is used for aromatic broth.
• Bok Choy → Soup Greens.

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How To Make

1. Follow this recipe to prepare homemade wonton wrappers or use store-bought wonton wrappers (you can get them frozen in any Asian Grocery Store). → Frozen wonton wrappers should be thawed in the sealed package (to prevent them from drying out) for approximately one hour at room temperature.
2. Place shiitake mushrooms in a bowl, cover with boiling water, and soak for 20 minutes. Drain and finely slice!
3. Cut napa cabbage leaves in half lengthwise and finely slice into thin strips. Put in a colander, mix with 1 teaspoon salt, and drain for 20 minutes.
4. Place shiitake, napa cabbage, and all remaining filling ingredients in a large bowl and mix well.

1. Fill & Fold Wonton: Place a heaping teaspoon of filling in the center of the wonton wrapper. Moisten the edges of the wrappers with a wet finger, then fold in half to create a triangle. Moisten one side corner of the triangle with water, then bring the two corners together and seal.

1. Wonton Soup: Add vegetable broth, ginger, soy sauce, sesame oil, and pepper to a small saucepan, bring to a boil, and simmer for 5 minutes.
2. Bring a second pot of water to a boil. Cut bok choy in half or separate individual leaves from the stalk and simmer in boiling water for 2 minutes. Set aside. In the same boiling water, add as much wonton you are planning to serve, and cook for 2-3 minutes. → I recommend 6 to 8 wontons per person!

1. Arrange wonton and bok choy in two serving bowls. Pour over wonton broth and sprinkle with scallion!

Variations

• Sesame – sprinkle toasted sesame seeds over the soup!
• Spicy – drizzle the soup with chili oil for a spicy finish!
• Cilantro – garnish with chopped cilantro for extra flavor!

Freezing Instructions

The recipe makes approximately 40 vegetarian wontons. However, if you prepare the wonton soup as in the recipe, you won’t need all of them. You can freeze the remaining wontons so that you always have homemade wontons at home whenever you are craving a quick wonton soup.

I always prepare a larger batch, as the filling and folding is time intense. Therefore, I prefer to do the heavy work just once in a while! 🤓

How to Freeze & Defrost Wontons:

• Place a parchment paper or aluminum foil in your freezer.
• Freeze wonton in a single layer! → To prevent them from sticking together!
• Let them freeze for 2 hours.
• Transfer to a freezer bag once frozen and freeze for up to 3 months.
• Place frozen wontons (do not thaw them first) in a pot of boiling salt water and cook for 3-4 minutes.