Wonton Soup (Vegan)
Ingredients:
- 20 vegan wonton wrappers
- 70 g (1 cup) finely chopped shiitake mushrooms and cabbage
- 30 ml (2 tbsp) soy sauce
- 5 ml (1 tsp) sesame oil
- 6 g (1 tbsp) grated ginger
- 1440 ml (6 cups) vegetable broth
- 320 g (2) green onions
Features:
Refined Sugar-Free
Nut-Free
Grain-Free
Nutrition:
.svg){kind=small}
.svg){kind=small}
Keep unused wonton wrappers covered with a damp towel while you work so they don't dry out and crack.
Instructions:
- Make the Filling: Mix the chopped mushrooms and cabbage with soy sauce, sesame oil, and ginger.
- Fill & Fold: Place a small spoonful of filling in the center of each wonton wrapper, wet the edges, and fold into a triangle or purse shape, sealing tightly.
- Simmer the Broth: Bring the vegetable broth to a simmer in a pot.
- Cook the Wontons: Add the wontons and cook for 5-6 minutes, until they float and are cooked through.
- Serve: Ladle into bowls with broth and top with green onions.
Notes: Read through the full recipe before starting so you have all ingredients prepped and ready to go.
Tips: Let the soup simmer, not boil, so the flavors develop without breaking down delicate vegetables.
Storage: Refrigerate for up to 4 days or freeze for up to 3 months; reheat gently on the stove.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The finely chopped shiitake mushrooms and cabbage adds a savory, meaty depth. The soy sauce adds savory, umami depth. The sesame oil adds a toasty, nutty finish. The grated ginger adds a bright, peppery warmth that lifts the other flavors.
Wonton Soup (Vegan)
Ingredients:
- 20 vegan wonton wrappers
- 70 g (1 cup) finely chopped shiitake mushrooms and cabbage
- 30 ml (2 tbsp) soy sauce
- 5 ml (1 tsp) sesame oil
- 6 g (1 tbsp) grated ginger
- 1440 ml (6 cups) vegetable broth
- 320 g (2) green onions
Equipments:
Features:
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The finely chopped shiitake mushrooms and cabbage adds a savory, meaty depth. The soy sauce adds savory, umami depth. The sesame oil adds a toasty, nutty finish. The grated ginger adds a bright, peppery warmth that lifts the other flavors.
Prep:
Keep unused wonton wrappers covered with a damp towel while you work so they don't dry out and crack.
Instructions:
- Make the Filling: Mix the chopped mushrooms and cabbage with soy sauce, sesame oil, and ginger.
- Fill & Fold: Place a small spoonful of filling in the center of each wonton wrapper, wet the edges, and fold into a triangle or purse shape, sealing tightly.
- Simmer the Broth: Bring the vegetable broth to a simmer in a pot.
- Cook the Wontons: Add the wontons and cook for 5-6 minutes, until they float and are cooked through.
- Serve: Ladle into bowls with broth and top with green onions.
