Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.

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Vegan Wonton Soup


Description

Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.


Ingredients

Units Scale
  • 20 wonton wrappers
  • 34 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

  1. 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.
  2. 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.
  3. 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.
  4. 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). 

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.


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