• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • About
    • About Sam
    • FAQ's about veganism
    • Press
    • Contact
      • Reader Inquiries
      • Business Inquiries
  • Cookbooks
  • Recipes
    • Recipe Index
    • Video
  • Start Here

It Doesn't Taste Like Chicken logo

menu icon
go to homepage
  • About
  • Cookbooks
  • Recipes
  • Start Here
    • Tips to Use This Site
    • Press
    • Contact me
    • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • About
    • Cookbooks
    • Recipes
    • Start Here
      • Tips to Use This Site
      • Press
      • Contact me
      • FAQ About Veganism
  • Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    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 46 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: Appetizer, Soup
    Cuisine: Chinese
    ingredient tag: mushrooms
    Servings: 4 as an appetizer (makes about 20 wontons)
    Calories: 171kcal
    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
    Prevent your screen from going dark

    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.


    If you enjoyed this post you might also like:

    Orange Ginger Tofu. Sweet, sticky, ginger and orangey, kid-friendly. A healthier alternative to Chinese Orange Chicken. Vegan, gluten free, vegetarian.
    « How to Swap This for That to Make it Vegan
    50- 5 Ingredients or Less Vegan Recipes »

    Reader Interactions

    Comments

    1. Kari says

      August 01, 2019 at 3:45 pm

      5 stars
      Green onions are the bestest! I tried making your wonton dough recipe too, and I made it way too thick. I need much more practice! And I'll get it because my husband loved the soup. He had it for breakfast today and for lunch and he can't stop talking about it. It's going to become a staple in our home, for sure, and I prefer to make things from scratch. So, practice!

      Reply
      • Sam Turnbull says

        August 01, 2019 at 7:06 pm

        Aww wonderful, so happy to hear that, Kari! The dough is pretty tough so you should be able to roll it pretty thin without worry of tearing it. Hope that helps and so happy you enjoyed!

        Reply
    2. Elizabeth says

      March 20, 2019 at 4:02 pm

      5 stars
      Amazing !!! I also used your recipe for the Wonton Wrappers. Those were much easier than I thought they would be. I added Spinach and Cooked White Beans (along with the green onions) to the broth at the very end. An incredible lunch on this unusually rainy Los Angeles day !

      Reply
      • Sam Turnbull says

        March 22, 2019 at 5:54 pm

        Wonderful!! So happy you enjoyed, Elizabeth 🙂

        Reply
    3. Donna says

      January 19, 2019 at 3:18 pm

      5 stars
      I made these today, and these are heavenly!
      I added to the mushroom mixture, some dried shiitake mushrooms that I rehydrated, sesame oil, combo of roasted cashews and walnuts, some cilantro and some panko crumbs, in addition to your ingredients listed, I doubled recipe and made about 53 wontons. I am flash freezing the rest as I write so I can have them on hand for quick meals.
      I just bought your "Fuss Free Vegan" cookbook and I am looking forward to cozying up by the fire and reading over this cold Canadian winter day and trying more of your delicious recipes!

      Reply
    4. Donna Blanchard says

      January 19, 2019 at 3:15 pm

      5 stars
      I made these today, and these are heavenly!
      I added to the mushroom mixture, some dried shiitake mushrooms that I rehydrated, sesame oil, combo of roasted cashews and walnuts, some cilantro and some panko crumbs, in addition to your ingredients listed, I doubled recipe and made about 53 wontons. I am flash freezing the rest as I write so I can have them on hand for quick meals.
      I just bought your "Fuss Free Vegan" cookbook and I am looking forward to cozying up by the fire and reading over this cold Canadian winter day and trying more of your delicious recipes!

      Reply
      • Sam Turnbull says

        January 21, 2019 at 1:19 pm

        That's so wonderful, Donna!! So thrilled you are enjoying my recipes so much and I hope you love the book too 🙂

        Reply
    5. Debbie says

      September 18, 2018 at 5:55 pm

      5 stars
      I used dry white wine instead of rice vinegar and honey instead of sugar in the wonton filling mix. . I boiled them in a hearty vegetable soup- my recipe- including raw blended tomatos, stirfried eggplant, onion and carrot cubes, garlic, mushrooms, canned chick peas and black pepper and salt. The wontons are delicious!

      I used Gefen brand round wonton wraps- no eggs in the ingredients. You may need to find it in a Jewish grocery store or any large supermarket that sells Kosher frozen products.

      Reply
      • Sam Turnbull says

        September 21, 2018 at 5:56 pm

        Glad you enjoyed, Debbie 🙂

        Reply
    6. Robyn Niles says

      July 17, 2018 at 9:17 pm

      5 stars
      OMG! This was soooo good! It’s now one of my all time favorite plant based meals! It was absolutely delicious! I added a splash of soy sauce to the broth, and chopped Bok Choy. Also added a splash of sesame oil to the mixture for the wontons. My husband said I outdid myself!

      Reply
      • Sam Turnbull says

        July 19, 2018 at 10:47 am

        Haha amazing! So happy you both enjoyed it, Robyn 🙂

        Reply
    7. Lindsay says

      February 07, 2018 at 7:49 am

      I realize I'm a bit late to the game commenting on this post, but with regards to the wontons popping open during the boiling process: I used to work at a restaurant where I had a reputation for rangoons that never fell apart in the fryer, and the secret is the egg wash I used to seal them. Since going vegan, I've tried to recreate it without eggs, and I've had phenomenal luck with 3 parts aquafaba, 3 parts non-dairy milk, and 1 part cornstarch or powdered egg replacer (that works out to TBS, TBS, tsp for a small, personal batch).
      Can't wait to try the mushroom/walnut filling, sounds AMAZING!

      Reply
      • Sam Turnbull says

        February 08, 2018 at 3:55 pm

        Great idea, Lindsay! I will have to try that!

        Reply
      • Sandra says

        March 20, 2020 at 4:50 pm

        5 stars
        A-maz-ing! Delicious and so easy. I reduced the amount of vinegar based on one of the earlier commenter's notes and also added some spinach I wanted to use up to the filling. I also used your wonton wrapper recipe.

        Reply
        • Sam Turnbull says

          March 23, 2020 at 1:07 pm

          Glad you enjoyed!

    8. Karen says

      October 17, 2017 at 2:18 pm

      5 stars
      Today is one of the first cool days in Virginia so the soup was perfect for lunch. I substituted almonds and sunflower seeds for the walnuts b/c that's what I had available. Turned out fantastic. After 2 of your recipes I'm hooked and will be ordering your cookbook. Can't wait to get it.

      Reply
      • Sam Turnbull says

        October 19, 2017 at 9:16 am

        Yay! Thrilled you enjoyed it so much, Karen. Haha awesome! I know you will love the cookbook too then 😀

        Reply
    9. joe says

      October 11, 2017 at 7:08 am

      5 stars
      I did this today and ...fantastic. I saved the soup for another meal and the wontons served with garlic sauce from a previous recipe
      I am making another full load and freeze them.

      Reply
      • Sam Turnbull says

        October 11, 2017 at 4:03 pm

        Woohoo! Thrilled you enjoyed it so much, Joe 🙂

        Reply
    10. Amanda Ruzicka says

      March 16, 2017 at 6:45 pm

      5 stars
      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!

      Reply
      • Sam Turnbull says

        March 17, 2017 at 10:48 am

        Sounds delish! Glad you enjoyed it 🙂

        Reply
    11. Stacy says

      February 10, 2017 at 2:06 pm

      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.

      Reply
      • Sam Turnbull says

        February 12, 2017 at 10:35 am

        I would try extra-firm tofu. 🙂

        Reply
      • Wilma says

        February 04, 2018 at 5:14 pm

        5 stars
        I'm so glad you asked this! I made this recipe last night and it was so delicious but def. Confirmed that I am allergic to mushrooms so I will be trying it with Tofu also

        Reply
    12. Bethany says

      February 05, 2017 at 8:05 pm

      5 stars
      I don't use vinegar, since it's fermented. Do you have any other suggestions? Maybe a squeeze of lime juice?? Thanks!

      Reply
      • Sam Turnbull says

        February 06, 2017 at 10:19 am

        Yes, lemon juice would work just fine I think. It's just for a bit of acidity. Enjoy!

        Reply
    13. Diane says

      January 28, 2017 at 3:29 pm

      5 stars
      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

      Reply
      • Sam Turnbull says

        January 28, 2017 at 5:43 pm

        Wohoo!! So thrilled you love it, Diane! You are most welcome 🙂

        Reply
    14. Sandy says

      January 20, 2017 at 10:37 pm

      Sam, this looks amazeballs! 🙂 Do you think you could do up a big batch of the wontons and freeze them?

      Reply
      • Sam Turnbull says

        January 21, 2017 at 9:31 am

        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!

        Reply
    15. Bethany Richetti says

      January 18, 2017 at 5:29 pm

      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.

      Reply
      • Sam Turnbull says

        January 19, 2017 at 1:54 pm

        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.

        Reply
    16. Carol says

      January 18, 2017 at 12:28 pm

      My husband is allergic to nuts. Anything else I could sub for the walnuts?

      Reply
      • Sam Turnbull says

        January 19, 2017 at 1:46 pm

        Hmmm... pepitas (pumpkin seeds), might make for a nice texture if seeds are ok.

        Reply
      • Dee says

        June 18, 2018 at 8:53 am

        I use a can of sliced water chestnuts for added crunch, not related to the nut family,

        Reply
    17. Wendy Beautyman says

      January 18, 2017 at 12:23 pm

      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

      Reply
      • Sam Turnbull says

        January 19, 2017 at 1:42 pm

        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! 🙂

        Reply
        • Wendy Beautyman says

          January 20, 2017 at 7:54 am

          oooh thank you, my mouth is watering already xx

      • Debbie says

        September 18, 2018 at 5:44 pm

        5 stars
        I used Gefen brand round wonton wraps- no eggs in the ingredients. You may need to find it in a Jewish grocery store or any large supermarket that sells Kosher frozen products.

        Reply
    18. Lee says

      January 18, 2017 at 12:11 pm

      5 stars
      I love love love wonton soup <3 Honestly, I'm drooling all over that first photo!

      Reply
      • Sam Turnbull says

        January 19, 2017 at 1:41 pm

        Hahah! Be careful, I don't think technology likes drool on it. Haha. I hope you love the recipe 🙂

        Reply
      • New Vegan says

        September 17, 2017 at 8:13 am

        5 stars
        Im not much of a cook, but love wontons, so I thought Id give it a crack... to my surprise they are really good, bloody delicious actually. Great and simple recipe.

        Reply
        • Sam Turnbull says

          September 17, 2017 at 11:26 am

          Bahahaha! Love it! So happy you enjoyed them 🙂

    19. Carol Starr says

      January 18, 2017 at 11:52 am

      Didn't think of that! He loves raw cashews! Thanks so much!

      Reply
    20. Carol Starr says

      January 18, 2017 at 11:41 am

      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!

      Reply
      • Dawn says

        January 18, 2017 at 11:44 am

        Is he allergic to all nuts? If not, you can use raw cashews.

        Reply
      • Sam Turnbull says

        January 19, 2017 at 1:38 pm

        Woohoo! Excellent timing then! I agree with Dawn, raw cashews (or even roasted cashews), would be lovley. I hope you enjoy it 🙂

        Reply
    Newer Comments »

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Sam Turnbull

    Hi Friends!

    I'm Sam. Bestselling cookbook author and full-time vegan recipe creator! I LOVE vegan food, but it didn't start that way. As someone who comes from a family of hunters, butchers, and chefs I'm the last person I thought would go vegan. Here's My Story →

    Join over 500,000 followers

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Amazon.com • Amazon.ca • Barnes & Nobel • Indigo • Kobo • Book Depository

    Footer

    Stay Connected

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Copyright

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!

    Affiliate Link Disclosure

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy

    Footer

    COPYRIGHT

    I love when you share! All of the images and text on this site is the property of It Doesn't Taste Like Chicken. Feel free to share photos and quotes with a link back to my original post. Do not share entire recipes, large bodies of text, or edit my photos in anyway without first obtaining permission from me. Social media shares are always welcome. Thank you!


    AFFILIATE LINK DISCLOSURE

    On this site, I sometimes use affiliate links. This means that if you were to make a purchase through one of these links, It Doesn't Taste Like Chicken would receive a small cut, at no cost to you.

    Privacy Policy | Contact | About | Sponsor Newsletter

    COPYRIGHT © 2022 - IT DOESN'T TASTE LIKE CHICKEN