Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.
- 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
- 2 ½ cups vegetable broth** (I used one infused with ginger)
- 2 tsp sesame oil
- 2 tsp soy sauce, to taste
- 1 scallion, sliced
- 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!
- *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).