Name: Vegan Wonton Soup
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Cuisine: Asian
Ingredients: 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; 3 scallions, thinly sliced; 4 cups vegetable broth; 3 tablespoons soy sauce; 1 tablespoon sesame oil; Salt and pepper, to taste

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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.

Vegan Wonton Soup

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.

100% vegan and dairy-free
Comforting and light at the same time
Easy to prepare with fresh ingredients
Umami-packed broth ready in just 5 minutes
Can be customized with different fillings
A restaurant-style dish at home
Protein-rich with tofu and mushrooms
Great for meal prep (freeze wontons for later)
Warming and nourishing
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:

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

Directions

Make the wontons

If using frozen wrappers, thaw completely before starting.
In a large bowl, combine carrot, mushrooms, cabbage, spring onions, tofu, garlic, ginger, five-spice powder, white pepper, and dark soy sauce. Mix well.
Place a wonton wrapper in your hand. Add 1 teaspoon of filling to the center.
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.
Repeat with remaining filling and wrappers.

Prepare the broth and cook the wontons

Heat a little oil in a pot. Add sliced scallions and cook until lightly browned.
Pour in vegetable broth and bring to a boil.
Gently add wontons and simmer for 2–3 minutes, or until they float to the top.
Stir in soy sauce and sesame oil, and season with salt and pepper.

Serve

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

Different fillings: Use spinach, bok choy, or finely chopped bell peppers.
Protein boost: Add extra tofu or edamame.
Spicy version: Add chili oil or sliced fresh chili to the broth.
Gluten-free: Use gluten-free wrappers and tamari instead of soy sauce.
Miso broth: Add a spoonful of miso paste for extra depth.
Ginger-heavy: Double the ginger for a stronger kick.
Crunchy topping: Add fried garlic or sesame seeds as garnish.
Clear broth: Strain broth before adding wontons for a smoother finish.
Herbal twist: Finish with fresh cilantro or Thai basil.
Freezer-friendly: Make extra wontons and freeze them uncooked for future soups.

Storage/Reheating

Wontons: Store uncooked wontons in the freezer for up to 2 months. Cook directly from frozen.
Broth: Keep broth separately in the refrigerator for up to 4 days. Reheat gently before serving.
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.