VEGAN WONTON SOUP
I love vegan wonton soup. It’s so simple, like really, really simple. The soup part is literally just broth with some green onions tossed in to look all fancy (and because green onions are the bestest). Then just add in some homemade vegan wontons, and presto! A soup that wows. I’m not even talking about wowing guests because serving this soup to four guests? Ha! Yeah right. I slurped up this goodness all to myself thankyouverymuch.
Ok wait, I’m making this vegan wonton soup sound less delicious than it is. The point I’m trying to make is, that even though the soup was semi-cold, I still didn’t want to share a single drop or wonton because just so much yum going on.
Vegan Wonton Soup
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing.
Course: Appetizer, Soup
Cuisine: Chinese
Servings:
4
as an appetizer (makes about 20 wontons)
Calories: 171 kcal
Ingredients
For the wontons filling:
1 cup chopped mushrooms (about 100g)
1/4 cup walnuts, finely chopped
1 green onion, finely chopped
1/2 inch piece fresh ginger, minced or grated
1 clove garlic, minced
1 tablespoon rice vinegar
2 teaspoons soy sauce
1 teaspoon brown sugar
20 or so Vegan Wonton Wrappers (see notes)
For the soup:
1 L vegetable broth (4 cups)
2 green onions, chopped
Instructions
To make the wontons:
Add all the of the seasonings along with the chopped mushrooms and walnuts to a bowl and toss well to combine. I preferred the walnuts when they were chopped finely so they weren’t as crunchy, but if you like more crunch, leave them larger, it's up to you!
Now you can set up your wonton making station by taking your wonton or dumpling wrappers, a small bowl of water, and your filling. Make the wontons by taking one wonton wrapper, putting about 1 teaspoon of filling in the middle. Dip your finger or a brush in some water and run around the edges of the wonton. Fold over and firmly pinch the edges together to seal in the filling. Optionally, you can then wet the two points and fold the wonton in half and pinch the points together. This just makes for a pretty shape, but I found that about half of the wontons undid when boiled anyways so it’s totally optional. Half moon wontons are pretty too.
To make the soup:
Bring your vegetable broth to a boil and drop the wontons in one at a time. Boil for 5 minutes. Serve the soup by dividing the broth and dumplings between 4 bowls, and garnishing with the green onions.
Recipe Notes
I couldn't find egg-free wonton wrappers so I just used some dumpling wrappers I found that were vegan-friendly. Alternatively, you could make your own with my recipe for vegan wonton & dumpling wrappers here.