Well, look at you being all soupy slurpy delicious wontons.
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.
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.
Serve the soup by dividing the broth and dumplings between 4 bowls, and garnishing with the green onions.
- For the wontons filling:
- 1 Cup Chopped Mushrooms, (about 100g)
- ¼ Cup Walnuts, finely chopped
- 1 Green Onion, finely chopped
- ½" Piece Fresh Ginger, minced or grated
- 1 Clove Garlic, minced
- 1 Tablespoon Rice Vinegar
- 2 Teaspoons Soy Sauce
- 1 Teaspoon Brown Sugar
- About 20 Vegan Wonton Wrappers (see notes)
- For the soup:
- 1L (4 Cups) Vegetable Broth
- 2 Green Onions, chopped
- 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.
Bon Appetegan!
Sam.
If you enjoyed this post you might also like:
I added a tablespoon of soy sauce and a tablespoon of sesame oil to the broth and it took it up a level! Fantastic recipe!
Sounds delish! Glad you enjoyed it 🙂
What would you substitute for the mushrooms? Trying to find what would be as meaty and hold the flavor as mushrooms do, but being highly allergic to mushrooms finding alternatives can be tricky.
I would try extra-firm tofu. 🙂
I don’t use vinegar, since it’s fermented. Do you have any other suggestions? Maybe a squeeze of lime juice?? Thanks!
Yes, lemon juice would work just fine I think. It’s just for a bit of acidity. Enjoy!
Since we do not have a vegan restaurant nearby, I was so excited over this soup. It came out as good as any takeout I have had. I have already had two big bowls lol, soooooooo good! Thank you so much Sam
Wohoo!! So thrilled you love it, Diane! You are most welcome 🙂
Sam, this looks amazeballs! 🙂 Do you think you could do up a big batch of the wontons and freeze them?
Thanks, Sandy! Yes, I think that would be fine. I would freeze them on a parchment paper-lined baking sheet in a single layer, then once frozen solid, you could transfer to a freezer friendly bag. I bet you could pop them directly into the soup from frozen, they would just require a little longer boiling. Enjoy!
This looks yummy and fun. Do you happen to have a favorite vegetable broth? I have had such a hard time finding one I really like, and they are all so different from one another.
I really like making my own, but otherwise my favourite is Presidents Choice organic vegetable broth, but that’s only available in Canada, not sure where you live.
My husband is allergic to nuts. Anything else I could sub for the walnuts?
Hmmm… pepitas (pumpkin seeds), might make for a nice texture if seeds are ok.
Hi Sam
I was wondering do you have a recipe for the wonton wrappers because i can’t find egg free wonton wrappers either but also can’t find egg free dumpling wrappers (I live in Scotland)
cheers pal xx
Hmm, I don’t have a recipe, but I have added it to my to do list, so hopefully I will have that to you soon! 🙂
oooh thank you, my mouth is watering already xx
I love love love wonton soup <3 Honestly, I'm drooling all over that first photo!
Hahah! Be careful, I don’t think technology likes drool on it. Haha. I hope you love the recipe 🙂
Didn’t think of that! He loves raw cashews! Thanks so much!
I seriously was just thinking about finding a recipe to make a vegan wonton soup this week! This looks delish! One question: My husband is allergic to walnuts and pecans. What do you think of substituting in water chestnuts? Or do you have another suggestion? Also, you are such a cute girl! Thank you for sharing!
Is he allergic to all nuts? If not, you can use raw cashews.
Woohoo! Excellent timing then! I agree with Dawn, raw cashews (or even roasted cashews), would be lovley. I hope you enjoy it 🙂