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Vegan Wonton Soup

February 2, 2021 By Lisa Kitahara 5 Comments

Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.

If you recreate this Vegan Wonton Soup recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Wonton Soup


★★★★★

5 from 5 reviews

  • Author: Lisa Kitahara
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Description

Super simple and easy vegan wonton soup! Warm, comforting and perfect for a cozy weeknight meal.


Scale

Ingredients

  • 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

Broth

  • 2 ½ cups vegetable broth** (I used one infused with ginger)
  • 2 tsp sesame oil
  • 2 tsp soy sauce, to taste
  • 1 scallion, sliced

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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!

Notes

  • *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). 

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Filed Under: All recipes, Asian Recipes, Chinese Recipes, Entrees, Soups & Stews

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Reader Interactions

Comments

  1. Lauren

    February 7, 2021 at 9:58 pm

    So simple, and better than any restaurant version I’ve had! Will definitely be making this often.

    ★★★★★

    Reply
  2. Chileen Mendiola

    February 8, 2021 at 4:46 am

    Loved making this recipe! It was so easy to make, and with the flavors being so simple it was also really easy to reuse the extra filling! I ended up using the extra filling in an egg roll with some cabbage inside.

    Glad I found this recipe just in time for Chinese New Year, now I know what I’m having.

    ★★★★★

    Reply
  3. Christian

    February 14, 2021 at 5:47 pm

    Some of the best wontons I’ve ever had honestly. A lot of the appeal is how easy it was to make. The ginger in the filling really makes the wontons pop.

    ★★★★★

    Reply
  4. Sara

    February 17, 2021 at 3:56 am

    Simple and delicious as always!

    ★★★★★

    Reply
  5. Blue

    February 28, 2021 at 6:56 pm

    very satisfying, will make again for sure. a question: I used 1 tbs of shaoxing wine, was it supposed to be 1 tsp ? Thank you!

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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