Chinese

Vegan Wonton Soup

Wonton soup is one of the staples of Chinese-American cuisine. It’s standard on almost all Chinese restaurants catering to non-Chinese clientele, and with good reason. It’s familiar yet exotic. Broth with noodles and vegetables, similar enough to a standard chicken noodle soup to offer up a bowl of comfort on a cold winter’s day while still allowing the least adventurous amongst us to make a brief foray into the world of exotic flavours and seasonings.

Vegan Wonton Soup with Tofu and Shiitake Mushrroms

While wontons exists in China in multitude of variations, a typical American-Chinese wonton would be filled with pork or shrimp and boiled in a meat-based broth, or fried and served with a dipping sauce. I never tried to make wontons at home until now.

Little did I know how easy they are to make, and easier still to make them vegetarian or even vegan. While most wonton wrappers contain egg, it is possible to find egg-free wrappers, just read the label carefully.

Alternatively, you could make the wrappers yourself, which I have not tried yet, but is something that I will endeavour to do soon and report back. Update: I tried making wonton wrappers at home and they were super easy! Much easier than making regular pasta and you can be sure that they’re vegan. Check out the recipe and instructions here: vegan wonton wrappers.

Vegan Wonton Soup with Tofu and Shiitake Mushrroms

The trickiest part about making wontons is ensuring that no air remains trapped inside. The contrary results in ballooning wontons which float rather than sink and risk exploding before they have cooked properly.

I must admit that I had a couple of these on my first attempt. It’s important to run your finger over the filling and try to press out all the air when sealing the wonton. I’ve also learned that it’s better to keep the soup base at a gentle simmer rather than a rolling boil to prevent them from coming apart.

As for the wrapping style, many shapes exist. Have a look around the internet and choose whichever you find the most aesthetically pleasing. For both this mushroom-tofu vegan wonton soup and for my edamame-mint vegan wonton soup I used square wrappers and folded them into the “nurses’ cap” shape – which is one of the easiest. You can also use this shape with round wonton wrappers or make simple half moons.

Vegan wonton soup with the nurses' cap folding technique

The good thing about making wontons at home is that you can make a big batch and then freeze the leftovers to use later. Just place them in a single layer on a sheet pan and place them in the freezer. Once frozen, gather them up and place them in a freezer bag. You can then simple drop the frozen wontons directly into your boiling soup base.

Wanna see how to make vegan wonton soup? Watch the video and share it on Facebook:

Vegan Wonton Soup

Serves 4

Save RecipeSave Recipe
    For the wontons
  • 1 pkg vegan wonton wrappers (see note)
  • 5 dried shiitake mushrooms
  • 2 cups water
  • 100 grams (3.5 oz) extra-firm tofu, pressed
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 1 green onion, chopped
  • For the wonton soup
  • 1 garlic clove, minced
  • 1 teaspoon ginger, grated
  • 4 cups vegetable stock
  • 2 cups mushroom soaking liquid
  • 1 tablespoon rice vinegar
  • 3 tablespoons soy sauce
  • 2 cups cabbage, shredded
  • 2 green onions, chopped
    For the wontons
  1. Bring 2 cups of water to a boil. Remove from heat and add the dried shiitake mushrooms. Allow to rehydrate for 30 minutes. Once re-hydrated, chop mushrooms into small pieces. Reserve mushroom soaking liquid.
  2. Place tofu, ginger, and garlic in a food processor and pulse until coarsely ground. Place tofu in a bowl and add the chopped mushrooms, soy sauce, sesame oil, and green onion.
  3. Take one wonton wrapper and lay it out in a diamond shape in front of you. Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper. Fold the bottom corner up to meet the top corner, making a triangle. Gently press down on the filling to squeeze out the air, then press the edges together to seal. Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton. Moisten the edges and press to seal.
  4. For the wonton soup
  5. Combine the vegetable stock and mushroom soaking liquid in a large pot and bring to a boil. Add the garlic and ginger. Add the wontons and reduce the heat to a simmer. Simmer until the wontons float, about 5 minutes. Remove from heat and stir in the rice vinegar, soy sauce, and cabbage. Serve in bowls garnished with green onion.
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http://www.cilantroandcitronella.com/vegan-wonton-soup/

Note: If you can’t find vegan wonton wrappers in stores, check out my post on vegan wonton wrappers for the recipe and instructions on how to make your own.

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18 Comments

  • Reply
    Nini
    December 24, 2015 at 8:32 pm Hi, I just love your recipe! I have been wanting to make my own wonton soup for years and your recipe seems super easy to do. I have been looking for vegan wonton wraps forever!! What brand did you end up using? Thanks Nini
  • Reply
    Marianne
    January 4, 2016 at 4:16 am Recipe sounds wonderdul, I would also like to know which brand of vegan womtons you use and where you bought them. Thanks
    • Reply
      Melissa
      January 4, 2016 at 3:45 pm Good question, I last made this recipe quite a while ago and I don't have the package anymore. Where I live you can't buy wonton wrappers in the supermarkets so I get them from an Asian supermarket where they've been imported from China. The next time I go I'll make a note of the brand.
  • Reply
    Danielle
    January 25, 2016 at 3:42 am Amazing!!! 100% AMAZING!
  • Reply
    Audrey
    February 15, 2016 at 8:39 pm Hi! This recipe looks amazing but I was wondering if the dried shiitake mushrooms were essentials or if I could use fresh ones?
    • Reply
      Melissa
      February 15, 2016 at 9:59 pm Sure, you could use fresh ones.
      • Reply
        Audrey
        February 27, 2016 at 3:28 pm And what do you mean by mushroom soaking liquid?
        • Reply
          Melissa
          February 27, 2016 at 4:30 pm The water in which you soak the dried shiitake mushrooms. If you used fresh mushroom, you can substitute for vegetable stock or water.
  • Reply
    Adrianna
    April 16, 2016 at 12:32 am i bought a package of dried sliced shiitake mushrooms, i was wondering if by 5 of the mushrooms you meant 5 whole ones or 5 slices
    • Reply
      Melissa
      April 16, 2016 at 8:01 am I use whole ones.
  • Reply
    Delrey
    April 28, 2016 at 10:47 pm Amazing! One of my favorite food was wonton soup but every time I would eat some my stomach would get upset because of the pork. I started making them with turkey instead. Since I became vegan Ive really missed it and came across your recipe one day. Its changed my life forever lol. It is time consuming especially when you've never made wontons before because of the folding. 100% worth it tho.
    • Reply
      Melissa
      April 29, 2016 at 9:40 pm Thanks for your comment. Sure, they take a little practice to make but yes, totally worth it!
  • Reply
    Nicole
    July 11, 2016 at 9:11 pm Wonton soup was one of my favorites when I was younger. I am excited I found your recipe and hoping to try it. Only little thing is I am allergic to soy. I was wondering if you had any suggestions on what substitutions could be used for the tofu?
    • Reply
      Melissa
      July 12, 2016 at 10:57 am In that case I'd just leave out the tofu and add more shiitakes or a different kind of mushroom like oyster or white button.
  • Reply
    Elizabeth Parmenter
    December 6, 2016 at 3:55 am Super good! I think I made a bit too many wontons. There were more wontons than soup. I'm not complaining. ;) Will be on rotation with this one. Thanks!
    • Reply
      Melissa
      December 9, 2016 at 12:42 pm Great! So glad you enjoyed it, thanks for commenting!
  • Reply
    Marianne
    January 17, 2017 at 2:35 pm Just making it today. I have dried mushrooms, 5 whole equals how many sliced?
  • Reply
    Holly
    February 11, 2017 at 6:00 am Really loved this recipe!! Making it for the second time today. The broth was a bit salty last time so I'm cutting down on the stock i used. I also i couldn't source whole shitake mushrooms so i put in lots of pieces of different dried mushrooms. Will add fresh corn offthe cob to the broth this time aswell. Thanks so much for sharing such a wonderful and versatile, delicious recipe! Ngā mihi, from Aotearoa New Zealand
  • Leave a Reply

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