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    Home » Recipes » Recipes

    January 18, 2017 69 Comments

    Vegan Wonton Soup

    13.8K shares
    Jump to Recipe

    Well, look at this Vegan Wonton Soup being all soupy, slurpy, and delicious.

    I love vegan wonton soup. It's so simple, like really, really simple. The soup part is literally just broth with some green onions tossed in to look all fancy (and because green onions are the bestest). Then just add in some homemade vegan wontons, and presto! A soup that wows. I'm not even talking about wowing guests because serving this soup to four guests? Ha! Yeah right. I slurped up this goodness all to myself thankyouverymuch.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    I'm sometimes not the best at sharing my deliciousness... but that's ok because who else is willing to eat semi-cold, overly photographed "dinner" with me at 4 in the afternoon? The life of a food blogger, I'm telling ya. It's rough. (It's not).

    Ok wait, I'm making this vegan wonton soup sound less delicious than it is. The point I'm trying to make is, that even though the soup was semi-cold, I still didn't want to share a single drop or wonton because just so much yum going on.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    My first attempt at wonton filling involved mushrooms and carrots. The mushroom part was delightful, but the carrots were all sorts of not right. Too much carrot flavour, not enough texture play. Nope. Scratch that, try again.

    Second attempt, I seasoned the mushrooms in a slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinade, and (get this) added in finely chopped walnuts. The result: amazing. The soft marinated mushrooms paired with the slight crunch of the walnuts, oh baby. All 20 wontons are mine. All mine.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    How To Make Vegan Wonton Soup:

    First start by making the wonton filling. Add all the of the seasonings along with the chopped mushrooms and walnuts to a bowl and toss well to combine.  I preferred the walnuts when they were chopped finely so they weren’t as crunchy, but if you like more crunch, leave them larger, it's up to you!

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Now you can set up your wonton making station by taking your wonton or dumpling wrappers, a small bowl of water and your filling.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Make the wontons by taking one wonton wrapper, putting about 1 teaspoon of filling in the middle. Dip your finger or a brush in some water and run around the edges of the wonton. Fold over and firmly pinch the edges together to seal in the filling.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Optionally, you can then wet the two points and fold the wonton in half and pinch the points together. This just makes for a pretty shape, but I found that about half of the wontons undid when boiled anyways so it's totally optional.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Alternatively, you can just leave them in this half moon shape which is also cute.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Bring your vegetable broth to a boil and drop the wontons in one at a time. Boil for 5 minutes.

    How to Serve Vegan Wonton Soup:

    Serve the soup by dividing the broth and dumplings between 4 bowls, and garnishing with the green onions.

    Vegan Wonton Soup! Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. Vegetarian, egg-free. #itdoesnttastelikechicken

    Print Recipe
    4.98 from 47 votes

    Vegan Wonton Soup

    Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing. 
    Prep Time20 mins
    Cook Time5 mins
    Total Time25 mins
    Course : AppetizerSoup
    Cuisine : Chinese
    Servings: 4 as an appetizer (makes about 20 wontons)
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    For the wontons filling:

    • 1 cup chopped mushrooms (about 100g)
    • ¼ cup walnuts, finely chopped
    • 1 green onion, finely chopped
    • ½ inch piece fresh ginger, minced or grated
    • 1 clove garlic, minced
    • 1 tablespoon rice vinegar
    • 2 teaspoons soy sauce
    • 1 teaspoon brown sugar
    • 20 or so Vegan Wonton Wrappers (see notes)

    For the soup:

    • 1 L vegetable broth (4 cups)
    • 2 green onions, chopped
    US Customary - Metric
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    Instructions

    To make the wontons:

    • Add all the of the seasonings along with the chopped mushrooms and walnuts to a bowl and toss well to combine. I preferred the walnuts when they were chopped finely so they weren’t as crunchy, but if you like more crunch, leave them larger, it's up to you!
    • Now you can set up your wonton making station by taking your wonton or dumpling wrappers, a small bowl of water, and your filling. Make the wontons by taking one wonton wrapper, putting about 1 teaspoon of filling in the middle. Dip your finger or a brush in some water and run around the edges of the wonton. Fold over and firmly pinch the edges together to seal in the filling. Optionally, you can then wet the two points and fold the wonton in half and pinch the points together. This just makes for a pretty shape, but I found that about half of the wontons undid when boiled anyways so it’s totally optional. Half moon wontons are pretty too.

    To make the soup:

    • Bring your vegetable broth to a boil and drop the wontons in one at a time. Boil for 5 minutes. Serve the soup by dividing the broth and dumplings between 4 bowls, and garnishing with the green onions.

    Notes

    I couldn't find egg-free wonton wrappers so I just used some dumpling wrappers I found that were vegan-friendly. Alternatively, you could make your own with my recipe for vegan wonton & dumpling wrappers here.

    Nutrition

    Calories: 171kcal
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Bon Appetegan!

    Sam.


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    Reader Interactions

    Comments

    1. Lea says

      October 15, 2022 at 1:53 am

      5 stars
      this is amazing. honestly I did not expect them to taste THAT good. welcome new favorite dish.

      Reply
      • Sam Turnbull says

        October 21, 2022 at 6:30 pm

        Haha, awesome!

        Reply
    2. Karen Mai says

      April 24, 2022 at 12:11 pm

      5 stars
      I added tofu and swapped the walnuts with pecan, and soy sauce for tamari. Very delicious! And my family loved it too 🙂

      Reply
    3. Pascal Thomasse says

      December 10, 2021 at 6:18 am

      5 stars
      1 star out of five. Didn't taste like chicken at all!!

      Reply
    4. Sibyl Holland says

      October 16, 2021 at 8:10 am

      5 stars
      We're dealing with a medical emergency this week and I was trying to take care of my partner and make sure to be using leftovers and this was PERFECT and DELICIOUS. So straightforward and flavorful. Many of my boyfriend's favorite things I make are from your site and this is one of them now! Thank you!

      Reply
    5. Hannah says

      April 10, 2021 at 7:12 pm

      5 stars
      This was very easy and delicious! My family loved them!

      Reply
    6. Gina Caracci says

      March 17, 2021 at 9:33 pm

      5 stars
      Ok, this showed up in my email just as I was craving wonton soup. Found the wrappers at Walmart.
      Added spinach, cashews instead of walnuts, cabbage, panko and sesame oil to the rest of the ingredients.
      Made exactly 20.
      I. Ate. The. Entire. Pot in. one. sitting.
      Have wrappers left so will be making again.
      Your awesome Sam!!

      Reply
      • Sam Turnbull says

        March 21, 2021 at 12:18 pm

        Haha! Amazing!!!

        Reply
    7. Leony says

      November 14, 2020 at 12:59 am

      Hi! Can I freeze these wontons?
      Thanks!

      Reply
    8. Mary L Martin says

      July 09, 2020 at 4:49 pm

      I make this weekly i love this recipe so easy compared to others thanks

      Reply
    9. Amy says

      April 13, 2020 at 9:44 am

      5 stars
      Made the wontons with water chestnuts instead of walnuts and with a mixed variety of mushrooms instead of just shiitake and it was great. Only thing I would change is a little less rice vinegar.

      Reply
    10. frizzle says

      March 26, 2020 at 8:43 pm

      5 stars
      super yummy! I also used the nasoya wrappers like other people and I liked that it was "slimey"- reminded me of egg noodle soup. I didn't have veggie broth so I used "better than boulion" veggie. I made mine extra gingery! I also didn't have walnuts so I used hazelnuts which were great. I would recommend to people to chop up everything very tiny & to not over stuff!

      Reply
    11. Judy says

      February 28, 2020 at 8:22 pm

      Hi. We just made this soup tonite. We used Nasoya egg roll wrappers and found they ended up slimy after steaming then sitting briefly in the soup. Could their having no egg in them make that happen? Is there some way to avoid that? Maybe another brand or something we should do while making them ourselves? My partner also said they didn’t taste like wonton wrappers to her.

      Reply
      • Ayumi says

        March 01, 2020 at 8:11 pm

        5 stars
        I used leftover of spring roll wrappings and same thing happened! I saw the first batch kind of dissolved in the soup so pan fryed the second batch. They came so yummy. I just guess spring wrappers are for frying not for boiling. So I got wonton wrappers today and will try this recipe again.

        Reply
        • Judy says

          March 01, 2020 at 10:23 pm

          Thanks for responding. We’ll have to see if it’s different with the wonton wrappers, too. I’ll let you know.

      • Sam Turnbull says

        March 09, 2020 at 9:16 am

        Egg roll wrappers are not the same as dumpling wrappers so I imagine that is the problem. I would try another brand or making your own.

        Reply
    12. Dr. J says

      February 09, 2020 at 11:03 am

      5 stars
      I stumbled on this recipe while looking at another one on your site and decided right away to make it. We lived in China for many, many years, before we were vegan, of course, and one thing we've really missed in the wonton soup. (The area we lived in called them 抄手, or crossed arms, because of the way they are shaped.) This recipe really scratched the itch we had for wonton soup! We'll make it again, but I think I'll put in way less vinegar and a little more soy sauce.

      Reply
      • Sam Turnbull says

        February 22, 2020 at 11:15 am

        Aww that's wonderful! So happy you enjoyed it 🙂

        Reply
    13. Susan says

      November 18, 2019 at 7:40 pm

      4 stars
      This is quite yummy. I left out the brown sugar and used the Nagoya wrappers which didn’t fall apart at all. My difficulty was that they stuck to the plate I put them on while waiting for the broth to boil. I pulled some off but some of those fell apart. I then added some water to the plate and they came right up. Was I supposed to put them directly into the broth rather than wait till they were all finished before boiling them? Would love to know any tricks you have.
      Thanks

      Reply
      • Sam Turnbull says

        November 25, 2019 at 6:02 pm

        You can just dust your plate with cornstarch to stop them from sticking, or line it with parchment paper. Hope that helps!

        Reply
      • Amanda Maloney says

        November 01, 2021 at 6:37 pm

        5 stars
        Put them on parchment paper and use a Tbsp of cornstarch in the water you use to wet and shape the wrappers. As it dries, it creates a sticking-deterrent coat that dries. Parchment paper will absorb water and prevent mushiness that causes surface-stickiness and breaking.

        Reply
    14. Bart says

      November 15, 2019 at 6:41 pm

      FYI: Nasoya wonton wraps are now vegan!

      Reply
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