Easy Vegan Wonton Soup
Wonton Soup is such a warm inviting comfort food. These wontons are easy to throw together. Filled with a tofu and vegetable mixture and cooked in delicious flavorful broth!
This post is all about Easy Vegan Wonton Soup
Deciding what to make for dinner isn’t easy for everyone but it doesn’t have to be difficult. This recipe is a perfect for solving the problem. It’s exactly what you need to make! The filling can be very versatile if you like to paint outside the proverbial lines in a recipe. You broth is also easy to adapt. I’ve used miso broth, ramen broth, and homemade vegetable broth. All are delicious.
Make this recipe for two, four, or double it up and make it for a crowd. I don’t necessarily recommend that unless you’ve made it before though. Some people (*me*) get a bit perfectionist with the wrapping process and take forever. If that’s you it may be best to keep this on a small scale.
FAQS for how to make vegan wonton soup
Are vegan wonton wrappers gluten free?
They are not typically gluten free as they are made with wheat flour. There are a number of recipes online for gluten free versions you may try.
Are wonton wrappers vegan?
Yes and no. You can make your own at home in which case they can be vegan, or you can buy vegan ones at most grocery stores. If you are eat out at a restaurant it is likely they could contain eggs so be sure to ask.
What are wonton wrappers made of?
Traditional wonton wrappers (also called gyoza wrappers) are thin sheets of dough made with water, salt, flour and usually eggs. Don’t worry you can find them without eggs or make them at home. If you buy them from a supermarket they will have some preservative ingredients as well. You can buy vegan ones in the Asian section of most grocery store’s refrigerated section. Nasoya and Twin Dragons brand are vegan (check anyway though).
Ingredients and substitutions for Easy Vegan Wonton Soup:
Extra Firm Tofu:
If you are a fan of softer tofu you can use a medium firmness tofu.
Mushrooms:
I used Portobello mushrooms in this recipe but almost any mushroom will work. You can also use rehydrated shitake mushrooms.
Carrots:
For color and flavor. If you don’t like carrots leave them out or swap for extra of a different veggie.
Bok Choy:
For healthy green stuff. If you don’t like bok choy you can replace it with chopped spinach or kale.
Green Onions:
Simple, yet so flavorful. Don’t skip these if you can help it.
Soy Sauce:
This can be swapped out for coconut aminos or tamari, although that may be silly given there is soy and gluten in the recipe besides the soy sauce. You do you.
Sesame Oil:
Literal Asian flavor gold. This is probably the biggest key ingredient in making this so good.
How to make Easy Vegan Wonton Soup
First, you’ll mix up the filling. It’s a simple combination of vegetables, flavors, and smashed tofu. Then you’ll put spoonfuls of the filling into the center of each wonton wrap. After that you’ll need to wet the edges and crimp them together. There isn’t an exact way you have to fold them. Some people like to crimp them like a potsticker, while others prefer a shape like a crab rangoon. Once you get your method sorted you’ll fill all your little dumplings and set them on a plate.
Now you need to make the broth and cook up the vegetables that go in it. You’ll want to pour a little sesame oil into a hot pan and sear your bok choy until it smells amazing and had dark marks on each side. Then you’ll sdd the garlic and mushrooms and cook to brown. Time for the broth and soy sauce to go in. I used ramen broth but any type of broth works great here. As soon as it boils, and I mean boil you impatient ones, add in the wontons and cook until the are completely cooked and begin to float.
IMPORTANT NOTE: In case you miss this in the actual recipe. The wontons are very delicate and if you don’t pull them out of the broth soon after cooking they will disintegrate. You can avoid this risk all together by starting a separate pot of water boiling to cook the wontons on their own. Rinse under cold water and they’ll stay together much better.
Now make your picture perfect bowls. Scoop out the veggies and wontons into bowls and pour the nice hot broth over it. If you like it hot you’ll definitely need to make that chili oil to go with!
Some helpful things for making this recipe
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This post was all about Easy Vegan Wonton Soup
Easy Vegan Wonton Soup
Wonton Soup is such a warm inviting comfort food. These wontons are easy to throw together. Filled with a tofu and vegetable mixture and cooked in delicious flavorful broth!
Ingredients
Wontons:
- 25 vegan wonton wrappers You can make them at home if you like.
- 1/2 cup mushrooms, any type (finely chopped)
- 1/2 cup grated carrot
- 2/3 cup bok choy finely chopped (Or any type of Chinese greens you prefer)
- 2 tablespoons chopped green onion chopped
- 2 garlic cloves minced
- 2 tsp fresh ginger minced
- 1/2 block firm or extra firm tofu liquid pressed out and crumbled
- 1 tablespoon soy sauce you can sub tamari or coconut aminos
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon of sea salt
Broth:
- 2 teaspoons sesame oil
- 1 cup mushrooms, sliced
- 1 bunch bok choy, cut into sections
- 1 quart vegetable broth I also like using miso broth or ramen broth
- 2 teaspoons soy sauce or to taste
Toppings
- 1/4 cup chopped green onion
Instructions
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In a medium mixing bowl, add the crumbled tofu and mash a bit with a fork. Add the carrots, chopped mushrooms, chopped bok choy, green onion, garlic, ginger, soy sauce, sesame oil and salt and mix until combined.
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On a clean work surface lay out a few wonton wrappers and spoon about 1 tablespoon of the mixture into the center of each. Wet your fingers a bit with some water and run it along the edges. Bring the edges together and crimp to seal them. Continue the process until all of the wontons are formed.
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In a wok or medium sauce pan, add the sesame oil and heat over medium high heat. Add the additional bok choy (not chopped) and sear on both sides until it begins to wilt and brown. Remove from the pan and place in bowls for serving.
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Add the garlic and mushrooms. Stir over heat for about 2 minutes until it starts to brown. Add in the broth and soy sauce and bring to a boil. As soon as it boils add in the wontons and cook until the are completely cooked and begin to float. This should only take about 3 minutes. *see note for important details* Turn off heat.
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Use a slotted ladle to remove the wontons and mushrooms from the pot and add to bowls for serving. Use a regular ladle to pour about 1 cup of broth over bowls and serve. Top with green onions and chili oil if desired!
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For the chili oil simply stir ingredients together in a small bowl.
Recipe Notes
*Make sure your broth or water is fully boiling when you add the wontons and quickly remove all of them gently as soon as they are cooked. They can easily get too soft and begin to fall apart so don't let them sit in the broth or you'll get deconstructed wonton soup.*
*If you do not plan to eat the wonton soup immediately I recommend boiling them in water for about 3 minutes then rinsing in cold water to avoid them getting mushy and falling apart.*
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Hope you enjoyed this post! Here are some others you may like as well:
Traditional Ukrainian Red Borscht Soup (Vegan+GF)
The BEST Homemade Vegan Potstickers
Vegan Black Rice Ramen with Miso & Tofu (Gluten Free)
Spicy Thai Vegetable Tahini Stir-Fry Ramen (Vegan+GF)
