This vegan wonton soup is so cozy and satisfying. These little parcels are filled with vegetables and then served in a simple soup flavored with seaweed.
The wonton’s recipe is similar to my wonton in red chili oil with a different pleating method. To make the wonton soup more flavorful, season the filling with vegan oyster sauce and add seaweed to the soup. The seaweed enhances the clear broth’s flavor immediately.
What’s in the soup?
When I first turned vegetarian many years ago, the hardest part of cooking, was soup, especially clear broth. A lot of the soothing soups that I love always had meat for the flavor. While I do prefer to make my own veggie soup stock with a variety of vegetables and mushrooms, here are some tips for you who prefer a quick and easy version:
- Water or vegetable stock – You can use water and add Yondu, an umami leek seasoning or mushrooms seasoning to make a flavorful broth in a seconds.
- Shallot – Shallot oil and fried shallot adds a tad of sweetness and gives the soup the flavorful fragrant with each sip. To save time, you can use toasted sesame oil.
- Seasoning – dash of white pepper, salt, and sautéed green onions
How to make vegan wonton soup
Step 1: Prepare the filling
First, sauté mushrooms until aromatic, then followed by carrot and cabbage until as crisp-tender as you like. Season accordingly. I used salt, pepper, and vegan oyster sauce.
Transfer all the ingredients to a food processor. To increase the binding, I added a small piece of firm tofu into the mixture. Pulse in short bursts to break the mixture into pieces. Note: Don’t pulse for too long as you don’t want to get it too mushy. Then, season again to taste.
Step 2: Make the wonton
Before you start wrapping the wonton, be sure to thaw the wrappers to room temperature. This will make the pleating easier. Place a spoonful of filling in the middle.
Then, bring all the sides to the middle and pinch to seal to create a tail-like dumpling. This is the easiest and most common way to wrap a wonton. Please check the pictures or my video for the complete instructions.
How to wrap wonton
Step 3: How to put together
Fill a small stockpot with water or veggie stock. Set it over medium heat, then season with mushrooms seasoning, salt, pepper, and toasted sesame oil. Once it starts to boil, add the vegetables and a few pieces of seaweed.
Meanwhile, fill another large pot with hot water and bring it to a boil. Slowly drop in the wontons and cook until they float up. Once they are afloat, cook for another minute to ensure the wontons are fully cooked through.
Ladle the soup to a large bowl. Sieve out the wonton and add to the soup, then garnish with chopped green onions before serving. I love to add some fried shallots, a drizzle of toasted or shallot oil, and serve the wontons with a side of chopped Thai chile in soy sauce.
Check out my wonton in red chili oil for storage and cooking tips.
Other mouthwatering dumpling recipes
- Crispy bottom vegetable potstickers
- Lacy potstickers filled with cabbage
- Char siu wonton mee
- Wonton in red chili oil
This vegan wonton soup is
- Easy to make
- Flavorful
- Cozy and satisfying
- Packed with vegetables
- Perfect for any weather
If you try this recipe, I would love to hear your feedback and see your beautiful re-creation. Leave me a comment, rate it, and tag @woon.heng and #woonheng to your photos on Instagram or Facebook. Happy cooking, friends!
Vegan wonton soup
Ingredients
- 30 wonton wrapper
- 3 cups [200g] chopped cabbage
- 2 large dried Shiitake mushrooms rehydrated
- ½ cup chopped carrots
- 3 oz firm tofu
- ¼ teaspoon mushrooms or umami seasoning
- ½ tablespoon vegan oyster sauce plus more to taste
- salt and white pepper to taste
- cooking oil
Soup
- 1 cup chopped bok choy or Yuchoy
- a handful of seaweed pieces
- 3 cups of water or vegetable stock
- ½ teaspoon of salt* plus more to taste
- ¼ teaspoon mushrooms seasoning
- a dash of white pepper
- a drizzle of shallot oil or toasted sesame oil plus more to taste
Garnish
- chopped scallions or cilantro
- a handful of fried shallots
- chopped Thai chile in soy sauce
Instructions
Make the filling
- Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
- Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt, pepper, and vegan oyster sauce.
- Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
- Transfer the mixture to a large bowl and season with more salt, white pepper, mushrooms seasoning (if using), and sesame oil if needed. You'll want a flavorful filling for the wontons. Mix everything together until well-combined.
Wrap the Wonton (Please watch the video for step)
- Take a wonton wrapper and place it on your palm or flat surface.
- Add a teaspoon of filling in the middle and bring the edges to the middle and pinch to seal. While sealing the wrapper, try to push out the air bubbles.
Cook the wonton
- Fill a small stockpot with 3 cups of water or vegetable stock and bring it to a boil. Season with salt, pepper, mushrooms seasoning, and toasted sesame oil.
- Add the vegetables and seaweed. Cook until the vegetables are as crisp-tender as you like. Keep this soup over low heat while you cook the wonton.
- Meanwhile, bring a large pot of water to a rolling boil. Use a large surface pot so the wontons have enough space to move around during cooking.
- Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
- Now, divide the soup into 2 bowls. Dish out the wontons and place them into the bowls.
- Garnish with chopped onion, a drizzle of toasted sesame oil/shallot oil, fried shallots, and serve warm with a side of chopped Thai chile in soy sauce.
Video
Notes
- To make the clear soup, adjust the salt level if you are using veggie stock. Or use soy sauce to add more umami to the soup.
- Please note this clear soup is a very simple recipe. I do highly recommend that you use homemade veggie stock if you have time.
- Instead of using store-bought vegan oyster sauce, check out this homemade recipe.
- Do you like green onions or cilantro? Add that to the filling for more texture and flavors.
Feel free to pin the below picture on your Pinterest Board for easy reference.
Products I used:
Yondu – to flavor the clear soup or you can use mushrooms seasoning. You can use this to replace the salt for the filling as well.
This soup was great, but the quantities were a little misleading. Instead of getting about 2 portions, I got 10 portions. (I will admit I had no idea what I was really doing).
Thank you for this recipe! I thought the filling was delicious as is, and there aren’t any leftovers every time I make it. I’ve since added a bit of fresh ginger and will occasionally change up from all cabbage to using other crunchy vegetables like water chestnuts, daikon, and celery. It’s a very versatile and forgiving recipe.
What happened to mine when I boiled them, everything fell apart.
wonderful recipe, thank you so much!! <3
What other mushrooms can I use in place of shiitake mushrooms, I do not like these. Can I use button or baby bella mushrooms?
Best vegan wonton soup I have ever made. Will put in my regular rotation. Thanks for all the wonderful recipe
Delicious!
Loved both the wontons and the soup! So good!!
Taste too much cabbage.
SO GOOD!!