Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.
If you recreate this Vegan Wonton Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
Hungry for more? Be sure to subscribe to my newsletter and follow along on Instagram, Youtube and Pinterest for more deliciousness!
Vegan Wonton Soup
Description
Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.
Ingredients
- 20 wonton wrappers
- 3–4 dried shiitake mushroom, rehydrated and finely chopped (15g)
- 1 cup Chinese greens, finely chopped (60-80g // I use yu choy or bok choy)*
- 2 garlic cloves, minced
- 2 tsp ginger, minced
- 130g traditional (fresh) or medium firm tofu
- 1 1/2 tbsp soy sauce
- 1 shaoxing wine, optional
- 2 tsp sesame oil
- 1/2 tsp salt
Broth
- 2 1/2 cups vegetable broth** (I used one infused with ginger)
- 2 tsp sesame oil
- 2 tsp soy sauce, to taste
- 1 scallion, sliced
Instructions
- Add the tofu to a bowl and mash with your hands. Add the shiitake mushrooms, Chinese greens, garlic, ginger, soy sauce, shaoxing wine, sesame oil and salt and mix until combined.
- Add 1 heaping tablespoon of filling in the middle of a wonton wrapper. Dip your finger into some water and run it along two edges. Fold the bottom corner up and seal to form a triangle (see photo above). Wet one corner and bring the other corner and press gently so they stick together. Repeat with remaining wrappers and filling until complete.
- Bring a pot of water to a rolling boil. Add wontons to the water (as many as you can add without over crowding). Wait for the water to come to a rolling boil again and cook for 1 minute. Be careful not to overcook your wontons.
- In the meantime, also heat up some broth. Use a slotted ladle and remove the wontons into a bowl. Add 1-1 1/4 cup of broth and serve with scallions and aroma oil (or sesame oil). Enjoy!
Notes
- *If you prefer a softer filling, blanch the greens for 45 seconds in boiling water first. Rinse with cold water, squeeze excess liquid out and then finely chop.
- ** I used a broth infused with a little ginger. If your broth is plain, simmer 2 3/4 cup of broth with a piece of ginger for 5 minutes.
- Helpful Equipment: ladle, slotted ladle
- Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
SAVE IT FOR LATER! ↓
Okonomi Kitchen is a participant in the Amazon Services LLC Associates Program. When you purchase something through my amazon affiliate links, I earn a small commission that helps me produce consistent content at no cost to you. Thank you for supporting my plant based kitchen!
We loved this recipe. It was delicous!
So simply, so yummy! My husband and I really enjoyed this dish
Love this recipe! Was super easy to follow and absolutely delicious!!