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
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 ½ tbsp soy sauce
- 1 shaoxing wine, optional
- 2 tsp sesame oil
- ½ tsp salt
Broth
- 2 ½ 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 ¼ 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 ¾ 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!
Lauren says
So simple, and better than any restaurant version I’ve had! Will definitely be making this often.
★★★★★
Taylor Tran says
This is the wonton recipe I crave so often!! Thank you!
Chileen Mendiola says
Loved making this recipe! It was so easy to make, and with the flavors being so simple it was also really easy to reuse the extra filling! I ended up using the extra filling in an egg roll with some cabbage inside.
Glad I found this recipe just in time for Chinese New Year, now I know what I'm having.
★★★★★
Christian says
Some of the best wontons I've ever had honestly. A lot of the appeal is how easy it was to make. The ginger in the filling really makes the wontons pop.
★★★★★
Sara says
Simple and delicious as always!
★★★★★
Blue says
very satisfying, will make again for sure. a question: I used 1 tbs of shaoxing wine, was it supposed to be 1 tsp ? Thank you!
★★★★★
Noah says
Literally SO good any way you make it! It is such a versatile and easy recipe. The only thing that took a long time was folding the wontons but it is super worth the effort. I’m really thrilled to try more recipes.
★★★★★
Lorenzo Amideo says
Amazing as all the recipes by Lisa! This is perfect for warming your soul in a cold Winter or autumn night but also for a fresh spring evening.
★★★★★
Anja says
Thanks. Just gorgeous wonton soup Lisa! I've never tried making wonton soup from scratch and was glad to find your recipe today. The hardest part was trying to find a store that carries wonton wrappers 🙂 I can imagine how you can experiment with the filling to tweak it as you like. But this was so delicious. Thanks again.
Chelsea says
Hands down my favourite comfort food! My partner and I love making there as they’re super easy and taste absolutely INCREDIBLE!
★★★★★
Ashley McKenzie says
Highly recommend this recipe to anyone craving a lightweight, yet simultaneously filling dish that feels like a warm embrace of the soul. Infusing the vegetable broth with ginger was definitely an ace suggestion that took the broth to the next level (I also added the re-hydrated shiitake mushroom stock). The broth really complimented the flavor profile of the wonton filling, which was paaaacked with so much deliciousness. The ginger and shaoxing wine??? *Chef's kiss*
Honestly the best wontons I've ever had. Thank you again for sharing this recipe with us!
★★★★★
Jenifer Hart says
Love this recipe! Was super easy to follow and absolutely delicious!!
★★★★★
Victoriya S says
So simply, so yummy! My husband and I really enjoyed this dish
★★★★★
Celeste says
We loved this recipe. It was delicous!
★★★★★