Vegan Wonton Soup

Learn how to make this delicious vegan wonton soup recipe from start to finish for a warming and hearty meal.

Author : Aline Cueni

5 from 1 vote

Prep Time :50

Cook Time :10

Total Time :1

Servings : 2 see notes

Calories : 227kcal

Ingredients

40 wonton wrappers, see notes

Wonton Filling (Makes 40 Wontons)

6 dried shiitake mushrooms
2 heaped cups (180 g) napa cabbage, finely sliced
1 teaspoon salt
3.5 oz (100 g) firm tofu, crumbled
1 carrot, grated
1 scallion, finely sliced
1 inch piece ginger, grated
1 clove garlic, grated
1 teaspoon soy sauce
1 teaspoon rice vinegar
1 teaspoon sesame oil

Wonton Soup (Serves 2)

2 cups (480 ml) vegetable broth
1 teaspoon grated ginger
2 teaspoon soy sauce
2 teaspoon sesame oil
a pinch pepper
1 bok choy
1 scallion, only green part, finely sliced

Instructions

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.
Place shiitake mushrooms in a bowl, cover with boiling water, and soak for 20 minutes. Drain and finely slice!
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.
Place shiitake, napa cabbage, and all remaining filling ingredients in a large bowl and mix well.
Fill & Fold Wonton: Place a heaping teaspoon of filling in the center of the wonton wrapper. Moisten the edges 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.
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.
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!
Arrange wonton and bok choy in two bowls. Pour over wonton broth and sprinkle with scallion!

Notes

Servings: The recipe makes 40 wontons. However, the soup is for 2 people, for which you only need between 12-18 wonton. You can freeze the rest of the wontons, and defrost for 3-4 minutes in boiling water whenever you are craving a quick wonton soup. I always prepare more wontons, so that I only have to do the hard work once in a while. 🤓 If you have guests, triple the soup ingredients, use all wonton, and serve for 6.

Freeze uncooked wonton in a single layer in the freezer (preferably on parchment paper). Transfer to a freezer bag once frozen. Place frozen wonton (do not thaw them first) in a pot of boiling salt water and cook for 3-4 minutes.

Wonton Wrappers: You can either make a batch of homemade wonton wrappers (vegan) or buy them frozen in the Asia Shop. Store-bought wonton wrappers contain egg and are not vegan-friendly. Vegans can use store-bought gyoza wrappers instead.

Nutrition