This Vegan Wonton Soup is the latest installment in Devorah Bowen‘s monthly recipe column The Art of Soups & Stews.
Wonton Soup – Veganized
Wonton soup has to be one of my favorites and I used to believe that making my own would not only be difficult but a mission. While it may take time to fold them all, it’s really not hard at all. The filling is traditionally made with pork so these are made with a vegan plant based pork.
There are a few companies who make a pork option but you can easily use all veggies or add minced tofu for more texture. This recipe will make plenty of wontons, more than 4 servings worth so any leftovers can be frozen for future use. The recipe includes a broth but I also love the wontons with a simple chili oil sauce.
Ingredients You’ll Need to Make This Vegan Wonton Soup
The following is an overview of the ingredients needed to make this vegan wonton soup. For the exact measurements, be sure to refer to the recipe card below.
Filling Ingredients
- Plant-Based Wonton Wraps
- Vegan/Plant-Based Pork or Tofu (Minced)
- Shiitake Mushrooms (fresh or rehydrated)
- Carrot
- Fresh ginger root
- Garlic
- Green Onions
- Neutral Oil
- Toasted Sesame Oil
- Soy Sauce
- Shao Xing Wine (found in Asian markets)
- Rice Vinegar
- Salt & White Pepper
To Serve
- Sliced green onions
- Sautéed greens like baby bok choy
Broth Ingredients
- Vegan Chicken Broth or Vegetable Broth
- Reserved Mushroom water or fresh water
- Fresh ginger root
- Garlic
- Shao Xing Wine
- Toasted Sesame Oil
- Shiitake Mushrooms (fresh or dried)
- Green Onion
A Note on Dried Mushrooms: If using dried shiitakes, you can cover them with hot water and rehydrate for 30 minutes before using or cover with cold water and refrigerate over night. The overnight method results in more flavorful and juicer mushrooms. Reserve the water from either method to use in the broth.
Optional Tip To Turn This Vegan Wonton Soup into a Noodle Soup
To turn this into a noodle soup, cook a package of thin noodles and add 1/4 to each bowl along with a mushroom or two from the broth.
How to Make This Vegan Wonton Soup (Step by Step)
Sauté the Plant-Based “Pork” or Tofu
Heat 1 Tbsp neutral oil in a large skillet on medium heat. Sauté the vegan/plant-based pork (or minced tofu) along with 1/2 Tbsp soy sauce, cooking wine, rice vinegar and season with white pepper. Cook for 5 minutes stirring occasionally. Remove from the pan and set aside.
Sauté the Vegetables
In the same pan, heat the remaining tbsp of neutral oil and sauté the carrots, mushrooms, garlic and ginger for about 5 minutes or until the vegetables are slightly softened but not over cooked. See note about dried mushrooms above.
Mince the Vegan “Pork”
Add the cooked vegan pork, sautéd vegetables and 1 tbsp of toasted sesame oil to a food processor. Pulse until the mixture is finely minced. Check for seasoning and adjust with salt & white pepper if necessary. Set aside.
Start Making the Broth
Start the broth by combining the vegan chicken broth, mushroom water, mashed ginger, mashed garlic, shaoxing wine, shiitake mushrooms, sliced green onion and toasted sesame oil. Bring the mixture to a boil and immediately turn the heat down to low, cover and let simmer while you fold the wontons.
Prepare Your Wonton Wrappers
Wonton wrappers can dry out pretty quickly, so keep the wrappers covered with a lightly damp cloth. Take a single wonton skin and place it on a clean dry surface or in the palm of your hand. Dip a finger in a shallow bowl of water and wet the edges along the wrapper.
Add The Filling
Scoop a generous tsp of the filling and place it into the center of the wrapper. Fold a corner over to meet the opposite corner forming a triangle. Squeeze the edges together making sure to remove any air trapped inside.
Fold The Wontons
Hold each of the long corners of the triangle in opposite hands. Dab a small drop of water on the top side of one corner and the under side of the other. Cross the corners until they meet and gently squeeze them together.
The final shape will look kinda like a hat, boat or diamond. See pictures. Continue folding wontons until all of the filling is used up. Place the wontons on a dry surface and keep covered with a lightly damp cloth.
NOTE: You can also set them on a baking sheet in a single layer and place in the freezer. Once completely frozen, transfer to a freezer safe container or bag for future use.
Cook the Wontons & Bring it All Together
Cook the wontons either fresh or frozen by bringing a large pot of water to boil. Cook the desired number of wontons per serving (for soup 5-6) for 3 minutes.
Place the cooked wontons in each bowl and ladle over the broth. Serve with sliced green onions and sautéed greens.
More Vegan Recipes You Might Like
If you enjoyed this vegan wonton soup recipe, you might also enjoy the following recipes.
1-Pot Tuscan White Bean Soup: This vegan Tuscan white bean soup is easy to make, delicious, comforting, and nourishing! All you need are a few simple and wholesome ingredients and you’ll have a high protein, gluten-free soup that makes for a perfect weeknight dinner.
Vegan Thai Curry Coconut Udon Noodle Soup: This 1-Pot Tom Kha Gai inspired Vegan Thai Curry Coconut Udon Noodle Soup is perfect for a fall or winter night dinner or even a lunch with friends and family.
Vegan Wonton Soup – RECIPE CARD
Use this recipe card to pin & print this vegan wonton soup recipe and be sure to read the full article above for additional step by step photos.
Vegan Wonton Soup
Ingredients
Filling Ingredients
- 45 Plant-Based Wonton Wraps
- 10 ounces Plant-Based "Pork" - or Tofu, minced
- 8 Shiitake Mushrooms - fresh or rehydrated, reserve soaking liquid
- 1 Medium carrot - chopped
- 2 inch Ginger knob - peeled & chopped
- 3 cloves Garlic - minced
- 3 Green Onions - chopped
- 2 tablespoons Neutral Oil
- 1 tablespoon Toasted Sesame Oil
- 1 tablespoon Soy Sauce (divided)
- 2 teaspoons Shao Xing Wine (found in Asian markets)
- 2 teaspoons Rice Vinegar
- 1 pinch Salt - or to taste
- 1 pinch White Pepper - or to taste
To Serve
- Sliced green onions
- Sautéed greens - like baby bok choy
Broth Ingredients
- 3 cups Vegan Chicken Broth - or Vegetable Broth
- 1 cup Reserved Mushroom water - or fresh Water
- 2 inch Ginger knob - mashed
- 2 cloves Garlic - mashed
- 1 tablespoon Shao Xing Wine
- 1 tablespoon Toasted Sesame Oil
- 4 Shiitake Mushrooms - fresh or dried
- 1 Green Onion - sliced
Instructions
- Heat 1 Tbsp neutral oil in a large skillet on medium heat. Sauté the vegan/plant-based pork (or minced tofu) along with 1/2 Tbsp soy sauce, cooking wine, rice vinegar and season with white pepper. Cook for 5 minutes stirring occasionally. Remove from the pan and set aside.
- In the same pan, heat the remaining tbsp of neutral oil and sauté the carrots, mushrooms, garlic and ginger for about 5 minutes or until the vegetables are slightly softened but not over cooked. See note about dried mushrooms above.
- Add the cooked vegan pork, sautéd vegetables and 1 tbsp of toasted sesame oil to a food processor. Pulse until the mixture is finely minced. Check for seasoning and adjust with salt & white pepper if necessary. Set aside.
- Start the broth by combining the vegan chicken broth, mushroom water, mashed ginger, mashed garlic, shaoxing wine, shiitake mushrooms, sliced green onion and toasted sesame oil. Bring the mixture to a boil and immediately turn the heat down to low, cover and let simmer while you fold the wontons.
- Wonton wrappers can dry out pretty quickly, so keep the wrappers covered with a lightly damp cloth. Take a single wonton skin and place it on a clean dry surface or in the palm of your hand. Dip a finger in a shallow bowl of water and wet the edges along the wrapper.
- Scoop a generous tsp of the filling and place it into the center of the wrapper. Fold a corner over to meet the opposite corner forming a triangle. Squeeze the edges together making sure to remove any air trapped inside.
- Hold each of the long corners of the triangle in opposite hands. Dab a small drop of water on the top side of one corner and the under side of the other. Cross the corners until they meet and gently squeeze them together. The final shape will look kinda like a hat, boat or diamond. See pictures. Continue folding wontons until all of the filling is used up. Place the wontons on a dry surface and keep covered with a lightly damp cloth. NOTE: You can also set them on a baking sheet in a single layer and place in the freezer. Once completely frozen, transfer to a freezer safe container or bag for future use.
- Cook the wontons either fresh or frozen by bringing a large pot of water to boil. Cook the desired number of wontons per serving (for soup 5-6) for 3 minutes. Place the cooked wontons in each bowl and ladle over the broth. Serve with sliced green onions and sautéed greens.
Notes
- Dried Mushrooms: If using dried shiitakes, you can cover them with hot water and rehydrate for 30 minutes before using or cover with cold water and refrigerate over night. The overnight method results in more flavorful and juicier mushrooms. Reserve the water from either method to use in the broth.
- Optional for Noodle Soup: cook 1 package of thin noodles and add 1/4 to each bowl along with a mushroom or two from the broth.
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Recipe and photography © by Devorah Bowen. Find even more of Devorah Bowen’s recipes on her blog, The Yummy Vegan, her Instagram account, as well as here on Best of Vegan.
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So delicious!!