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
