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4.41 from 5 votes

Vegan wonton soup

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.
Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Course: Appetizer, Main Course
Cuisine: Asian, Cantonese, Chinese
Keyword: dumplings, Wonton
Servings: 2
Author: woonheng


  • 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


  • 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


  • chopped scallions or cilantro
  • a handful of fried shallots
  • chopped Thai chile in soy sauce


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.



  • 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.