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The most cozy and easy vegan Wonton soup

July 17, 2021 by woonheng 10 Comments

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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.

vegan-wonton-soup

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
vegan-wonton-soup

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.

vegan-wonton-soup

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.

vegan-wonton-soup

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

woonheng
This vegan wonton soup is so cozy and delicious. These parcels are packed with vegetables and served in a tasty clear soup flavored with seaweed. It's a perfect soup for any weather.
4.50 from 6 votes
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 45 mins
Total Time 1 hr 15 mins
Course Appetizer, Main Course
Cuisine Asian, Cantonese, Chinese
Servings 2

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. 
Keyword dumplings, Wonton
Tried this recipe?Let us know how it was!
Feel free to pin the below picture on your Pinterest Board for easy reference.
vegan-wonton-soup

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.

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Filed Under: Dumplings, Savory

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Reader Interactions

Comments

  1. PK

    March 24, 2023 at 6:55 pm

    What happened to mine when I boiled them, everything fell apart.

    Reply
  2. gin

    October 3, 2022 at 8:14 am

    5 stars
    wonderful recipe, thank you so much!! <3

    Reply
  3. Lynette

    September 9, 2022 at 6:25 am

    What other mushrooms can I use in place of shiitake mushrooms, I do not like these. Can I use button or baby bella mushrooms?

    Reply
  4. Sean

    February 5, 2022 at 9:52 am

    5 stars
    Best vegan wonton soup I have ever made. Will put in my regular rotation. Thanks for all the wonderful recipe

    Reply
  5. Martha

    February 2, 2022 at 10:45 am

    5 stars
    Delicious!

    Reply
  6. Laura

    January 17, 2022 at 5:41 pm

    5 stars
    Loved both the wontons and the soup! So good!!

    Reply
  7. Victor

    January 8, 2022 at 5:05 pm

    2 stars
    Taste too much cabbage.

    Reply
  8. Libby

    November 21, 2021 at 2:25 pm

    5 stars
    SO GOOD!!

    Reply

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My name is WoonHeng and I share Asian plant-based deliciousness that you can make in your kitchen. My goal is to inspire you to try a meatless dish, one meal at a time. Let's get cooking with these recipes!

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