I love wonton soup and order it whenever a restaurant has a vegan version available. Haven’t made it in a long time, but Nasoya now has vegan wrappers and with the vegan ground beef available in stores now seemed the right time to revisit this classic soup.
The broth is the same I make for my matzoh ball soup here on the site, but with the addition of a big piece of fresh ginger. Find the recipe here. You can always use a pre-made broth and I’ve used some food canned vegan broths available in some Asian markets. Wontons are pretty easy to make. Basically, you make the filling then add a small amount to a wonton wrapper and seal and fold.
Folding the wontons is a bit like making tortellini or “Popes Hats” if you’re familiar with that. If not, don’t worry. After filling the square, you fold into a triangle and pinch the ends together. You shouldn’t overfill these as then they will break apart when cooking.
Add a small bit of water around the edges of the square before folding in half to seal it.
Vegan Wonton Soup
A classic Asian soup made vegan! Screw takeout!
Ingredients
- Soup base
1 batch of my Vegan broth (search the site for vegan matzoh ball soup or use link above) or store bought broth
1 large piece of ginger
Veggies of your choosing – I used bok choy, scallions, and carrots
- vegan wontons
Wonton wrappers (I used Nasoya brand)
2 vegan premium beef burgers like Beyond Meat or similar.
1 clove of garlic
1 scallion
2 shiitake mushrooms
1/2 teaspoon sesame oil
1 tablespoon rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon brown sugar
Large handful of fresh spinach
3/4 teaspoon salt
Directions
- Assemble all ingredients for
wonton filling then shape and make wontons. - In a separate pot, simmer either a few cups of broth or salted water, add wontons and cook gently for 5-8 minutes or until done to your liking.
- Add desired veggies to your broth and cook until done to your liking.
- Serve soup with wontons and finish with scallions.
Notes
- Finish with some chili oil if you want some heat.
- I sometimes add dried onions to the soup for an extra layer of flavor. You can buy these in an Asian market or use the kind that tops a green bean casserole at the holidays.
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