This vegan wonton soup is a steaming and comforting bowl of deliciousness. The vegan wontons are stuffed with an unusual but tasty combination of edamame, carrot and mint, and are floating in a simple vegetable broth to let all those yummy flavours shine through. Served alone as an appetizer or along with rice for a hearty lunch or dinner, this vegan wonton soup is all you need to warm you up on a chilly day!
One of the most popular recipes on the blog to date is my original vegan wonton soup recipe. In that case, the wontons were stuffed with crumbled tofu and shiitake mushrooms and floating in a cabbage-vegetable broth.
Since you can stuff pretty much anything into a wonton, I’ve been itching to get a new recipe up on the blog for you to try and here it is! I got the idea for the interesting combination of edamame, mint and carrot from Lukas Volger’s beautiful cookbook Bowl and it tastes just as good as it sounds!
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I adapted his filling recipe quite a bit, which included taking out all the oil. Yes, for those of you who are fat-free vegans, this vegan wonton soup is oil-free! I then changed up the seasonings by using miso paste and a squeeze of lemon, which goes so well with mint and edamame.
To make vegan wonton soup you’ll first need some vegan wonton wrappers. Now, I know that many of you have asked about where to buy vegan wonton wrappers. I don’t know where you live so I can’t answer that question but if none of them in your supermarket are vegan, take a look in an Asian supermarket if you’ve got one nearby.
I make my own vegan wonton wrappers from scratch – it’s not very difficult and you’ll find my recipe by clicking on the previous link. They’re simply flour and hot water mixed together, rolled out super thin and cut into either circles or squares. If you’ve got a pasta maker, it’ll only take about 15 minutes to roll and cut the wrappers (even less if you’re super skilled).
For the wontons in this recipe I cut my wrappers into 10 cm (4 inch) squares and folded them into nurses’ caps. To make the wontons you simply place a couple teaspoons of the filling in the centre of the wrapper, fold it into triangle, seal the edges down with a bit of water, then bring the opposing corners together and press them together with a bit more water.
You can use the same technique with round wonton wrappers or you can simply leave them as half moons – the shape is up to you, just be sure to seal the edges well so that they don’t explode when cooking!
Then make your soup broth. You can use just vegetable stock if you like, or you can add in your favourite veggies. I had an extra carrot so I tossed that in.
It’s important that the broth is simmering rather than at a rolling boil to prevent your wontons from exploding. If you’re using fresh wonton skins, they only need a couple minutes to cook then you can serve up your delicious, steaming bowls of edamame-mint vegan wonton soup!
35 minPrep Time
10 minCook Time
45 minTotal Time
- 1 ½ cups (230 grams) frozen, shelled edamame
- 2 large carrots, 1 finely grated the other sliced for the soup
- Salt, to taste
- 3 green onions, 2 roughly chopped and 1 thinly sliced for garnish
- 1 tablespoon miso paste
- 2 teaspoons lemon juice
- 2 tablespoons fresh chopped mint
- 1 clove of garlic, grated
- 1 teaspoon grated ginger
- 20 - 25 vegan wonton wrappers
- 6 cups (1.4 litres) vegetable stock
- Bring a pot of water to the boil and add the frozen edamame. Cook for the time indicated on the package (usually 3 – 5 minutes). Drain and cool to room temperature.
- Meanwhile, sprinkle a pinch of salt over the grated carrot and place it in a colander to drain. Once the edamame is cooled, squeeze out as much of the water from the carrot as you can.
- Reserve ½ a cup (80 grams) of the whole edamame and put the rest in a food processor along with the carrot, 2 roughly chopped green onions, miso paste, lemon juice, mint, garlic and ginger. Pulse until chunky. Taste and add salt if necessary (it depends on how salty your miso paste is). Add the reserved whole edamame and mix with a spoon.
- Make your wontons by placing one to two teaspoons in the centre of one wrapper. Dip your finger in a bowl of water and run it along two edges. Fold into a triangle and press down to seal, gently pressing the filling to squeeze out the air. Then bring the two opposite corners together and seal with a bit of water. If you’re using round wonton wrappers, simple fold them into half moons.
- Place the finished wontons on a pan as you go and cover them with a towel to prevent them from drying out.
- Bring the vegetable stock to a boil in a pot, add the sliced carrot and reduce the heat to a simmer. Drop in the wontons, cover the pot and simmer for 2 – 3 minutes. Divide the soup and wontons between four bowls and garnish with the thinly sliced green onion.