January 18, 2017 71 Comments

Vegan Wonton Soup

Name: Vegan Wonton Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Ingredients: 1 cup chopped mushrooms ((about 100g)); 1/4 cup walnuts, (finely chopped); 1 green onion, (finely chopped); 1/2 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)); 1 L vegetable broth (4 cups); 2 green onions, (chopped)

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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.

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.

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.

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!

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.

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

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.

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4.98 from 47 votes