This Vegan Wonton Soup is cozy, flavorful, and packed with nourishing ingredients. Homemade wontons filled with tofu, vegetables, and spices are simmered in a five-minute umami-rich broth, creating a comforting bowl that’s perfect for chilly nights or whenever you crave a light yet satisfying meal.
Why You’ll Love This Recipe
This soup delivers the authentic flavors of a classic wonton soup in a plant-based way. With delicate wrappers, a flavorful filling, and a deeply savory broth, it’s both hearty and wholesome.
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100% vegan and dairy-free
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Comforting and light at the same time
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Easy to prepare with fresh ingredients
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Umami-packed broth ready in just 5 minutes
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Can be customized with different fillings
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A restaurant-style dish at home
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Protein-rich with tofu and mushrooms
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Great for meal prep (freeze wontons for later)
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Warming and nourishing
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A beautiful presentation in every bowl
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the wontons:
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12 wonton wrappers (thawed if frozen)
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1 small carrot, finely chopped
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3 fresh shiitake mushrooms, finely chopped
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4–5 napa cabbage leaves, chopped
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2 spring onions, chopped
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2 oz tofu (about ½ block), crumbled
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2 garlic cloves, minced
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Small piece of ginger, grated
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1 teaspoon five-spice powder
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¼ teaspoon white pepper
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½ tablespoon dark soy sauce
For the broth:
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3 scallions, thinly sliced
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4 cups vegetable broth
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3 tablespoons soy sauce
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1 tablespoon sesame oil
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Salt and pepper, to taste
Directions
Make the wontons
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If using frozen wrappers, thaw completely before starting.
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In a large bowl, combine carrot, mushrooms, cabbage, spring onions, tofu, garlic, ginger, five-spice powder, white pepper, and dark soy sauce. Mix well.
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Place a wonton wrapper in your hand. Add 1 teaspoon of filling to the center.
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Moisten the wrapper edges with water, fold into a triangle, and press to seal. Moisten one corner and bring the bottom two corners together, pressing to secure.
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Repeat with remaining filling and wrappers.
Prepare the broth and cook the wontons
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Heat a little oil in a pot. Add sliced scallions and cook until lightly browned.
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Pour in vegetable broth and bring to a boil.
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Gently add wontons and simmer for 2–3 minutes, or until they float to the top.
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Stir in soy sauce and sesame oil, and season with salt and pepper.
Serve
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Ladle soup into bowls, garnish with fresh scallions, and serve hot.
Servings and timing
This recipe serves 2 people.
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Variations
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Different fillings: Use spinach, bok choy, or finely chopped bell peppers.
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Protein boost: Add extra tofu or edamame.
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Spicy version: Add chili oil or sliced fresh chili to the broth.
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Gluten-free: Use gluten-free wrappers and tamari instead of soy sauce.
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Miso broth: Add a spoonful of miso paste for extra depth.
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Ginger-heavy: Double the ginger for a stronger kick.
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Crunchy topping: Add fried garlic or sesame seeds as garnish.
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Clear broth: Strain broth before adding wontons for a smoother finish.
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Herbal twist: Finish with fresh cilantro or Thai basil.
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Freezer-friendly: Make extra wontons and freeze them uncooked for future soups.
Storage/Reheating
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Wontons: Store uncooked wontons in the freezer for up to 2 months. Cook directly from frozen.
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Broth: Keep broth separately in the refrigerator for up to 4 days. Reheat gently before serving.
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Assembled soup: Best enjoyed fresh, as the wontons can become soggy if stored in broth.
FAQs
Can I freeze the wontons?
Yes, freeze uncooked wontons on a tray, then transfer to a bag. Cook straight from frozen.
How do I keep wontons from bursting?
Seal them tightly and don’t overfill the wrappers.
What wrappers are vegan?
Most store-bought wonton wrappers are vegan, but check the label for eggs.
Can I make this gluten-free?
Yes, use gluten-free wrappers and tamari instead of soy sauce.
Do I need to press the tofu?
A quick press helps remove excess water, but it’s not strictly necessary since it’s crumbled.
How do I make the broth richer?
Simmer with dried mushrooms, kombu, or miso paste for added depth.
Can I use other mushrooms?
Yes, button, oyster, or maitake mushrooms work well too.
How long should wontons cook?
They’re done once they float to the top, about 2–3 minutes.
What can I serve with wonton soup?
Steamed vegetables, dumplings, or a light salad pair beautifully.
Can I use store-bought vegetable broth?
Yes, but low-sodium broth is best so you can control seasoning.
Conclusion
This Vegan Wonton Soup is a warm, comforting bowl of plant-based goodness. With delicate wontons filled with tofu and vegetables, floating in a fragrant, umami-rich broth, it’s both nourishing and deeply satisfying. Perfect for weeknight dinners or cozy weekends, this recipe is sure to become a favorite.
Print
Vegan Wonton Soup
- Total Time: 35 minutes
- Yield: 2 servings
Description
This Vegan Wonton Soup is a warm and comforting dish featuring delicate wontons filled with tofu, vegetables, and spices, simmered in an umami-rich broth. Cozy, nourishing, and full of flavor, it’s a light yet satisfying meal perfect for chilly nights or anytime you crave a restaurant-style soup at home.
Ingredients
For the wontons:
12 wonton wrappers (thawed if frozen)
1 small carrot, finely chopped
3 fresh shiitake mushrooms, finely chopped
4–5 napa cabbage leaves, chopped
2 spring onions, chopped
2 oz tofu (about ½ block), crumbled
2 garlic cloves, minced
Small piece of ginger, grated
1 teaspoon five-spice powder
¼ teaspoon white pepper
½ tablespoon dark soy sauce
For the broth:
3 scallions, thinly sliced
4 cups vegetable broth
3 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper, to taste
Instructions
- Make the wontons:
- In a bowl, mix carrot, mushrooms, cabbage, spring onions, tofu, garlic, ginger, five-spice, white pepper, and soy sauce.
- Place 1 teaspoon filling in the center of a wrapper. Moisten edges with water and fold into a triangle, pressing to seal. Bring bottom corners together and press to secure.
- Repeat with remaining filling and wrappers.
- Make the broth and cook wontons:
- Heat a little oil in a pot. Sauté scallions until lightly browned.
- Add vegetable broth and bring to a boil.
- Gently add wontons and cook 2–3 minutes until they float.
- Stir in soy sauce, sesame oil, and season with salt and pepper.
- Serve:
- Ladle soup into bowls and garnish with fresh scallions. Serve hot.
Notes
- Use spinach, bok choy, or peppers in the filling.
- Add chili oil or fresh chili for spice.
- Make gluten-free with GF wrappers and tamari.
- Add miso paste for extra depth in broth.
- Make extra wontons and freeze uncooked for later use.
- Store broth separately for up to 4 days; cook wontons fresh.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Category: Soup
- Method: Simmered
- Cuisine: Asian
