Vegan wonton soup is a delightful and comforting dish that is perfect for those following a plant-based diet. This recipe features homemade vegan wontons filled with a flavorful mix of vegetables and tofu, all served in a savory broth. Here’s how you can make this delicious soup at home:
Ingredients
For the Wontons:
– Wonton Wrappers (store-bought or homemade; make sure they are vegan)
– Filling:
– 1 cup finely chopped cabbage
– 1/2 cup finely chopped carrots
– 1/2 cup finely chopped shiitake mushrooms
– 1/2 cup crumbled firm tofu
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons soy sauce or tamari
– 1 tablespoon sesame oil
– Two teaspoons of finely chopped green onions
– 1 tablespoon cornstarch (optional, for binding)
For the Broth:
– 4 cups vegetable broth
– 1 tablespoon soy sauce or tamari
– 1 tablespoon rice vinegar
– 1 teaspoon sesame oil
– 2 cloves garlic, minced
– 1 tablespoon ginger, grated
– 1 cup baby spinach (optional, for added greens)
– Salt and pepper to taste
– Green onions and cilantro for garnish
Instructions
Preparing the Wontons:
1. Make the Filling:
– In a large bowl, combine the chopped cabbage, carrots, mushrooms, and crumbled tofu.
– Add the garlic, ginger, soy sauce, sesame oil, green onions, and cornstarch (if using). Mix well to combine all ingredients.
2. Assemble the Wontons:
– Arrange a wonton wrapper on a spotless worktop. About a spoonful of filling should be placed in the middle of the wrapper.
Wet the corners of the wrapper, fold it in half to create a triangle, and then press the edges together to seal. If preferred, you can also fold them into classic wonton forms.
– Continue with the remaining filling and wrappers.
Making the Soup:
3. Prepare the Broth:
– Heat a tiny amount of sesame oil in a big pot over medium heat. Add the grated ginger and minced garlic, and cook for approximately a minute, or until fragrant.
– Add the vegetable broth, soy sauce, and rice vinegar. Bring the broth to a gentle boil.
4. Cook the Wontons:
– Carefully add the wontons to the boiling broth. Reduce the heat to a simmer and cook for about 5-7 minutes, or until the wontons are tender and the filling is cooked through.
– If using baby spinach, add it to the broth in the last 2 minutes of cooking.
5. Season and Serve:
– Taste the broth and adjust the seasoning with salt and pepper as needed.
– Ladle the soup into bowls, making sure each bowl gets a good number of wontons and some of the broth.
– Garnish with chopped green onions and cilantro.
Tips
– Wonton Wrappers: Make sure to check the ingredients if you’re buying them pre-made to ensure they’re vegan. You can also make your own at home using a simple flour and water dough.
– Filling Variations: Feel free to get creative with the filling. Other vegetables like zucchini, bell peppers, or even mashed chickpeas can be used.
– Storage: If you have leftover wontons, you can freeze them before cooking. Lay them out on a baking sheet to freeze individually before transferring to a bag for long-term storage. Cook them directly from frozen when ready to use.
Enjoy your comforting and delicious vegan wonton soup!
