Vegan Wonton Noodle Soup Recipes

VEGAN WONTON NOODLE SOUP

Steps:

• You can see the step-by-step images in the blog post above.
• Heat your medium/large pot over medium heat. Once hot, add in the sesame oil.
• Sauté the scallions and garlic over medium for 30 seconds or until aromatic.
• Add in the mushrooms and cook for 1-2 minutes. You can leave them untouched to lightly brown.
• Pour in 6 cups of vegetable broth. Add in the soy sauce, sugar, and pepper. Cover the pot and leave to simmer over medium high heat until it boils.
• Once the soup boils, add in the noodles. Cook until still very chewy. It's important not to overcook these so they're still chewy when the soup is added later on.
• Remove the noodles from the soup. This is optional but you can run the noodles through cold water to stop these from cooking.
• Divide the noodles into 2 bowls. Set aside.
• In the soup over medium heat, add in the vegan wontons. You may need to cook them in 2 batches depending on the size of your pot. Leave the wontons to cook for 1-2 minutes or until they float and the wrappers turn slightly translucent (you'll be able to see the filling). Do not overcook the wontons since they'll still continue to cook in the soup later on.
• Remove the wontons from the soup and then divide them into the 2 bowls with the noodles.
• If using veggies, cook these in the soup as well then set aside in the bowls.
• Taste the soup and feel free to add an additional cup of water or vegetable broth to thin out if the soup gets a bit salty due to the noodles (see notes). If not, you can season it with more salt to taste.
• Once you're happy with the flavour of the soup, turn off the heat. Immediately pour or scoop the hot soup into the bowls of noodles and wontons.
• Garnish the bowls with some scallions and cilantro then drizzle with some chili oil, if desired. Best enjoyed while hot.

VEGAN WONTON SOUP

Steps:

• Heat a large non-stick pan and add in a tablespoon of cooking oil. Sauté mushrooms and carrots until fragrant.
• Then add in the cabbage and cook for a minute or so (increase the cooking time if you prefer softer cabbage. Season with some salt, pepper, and vegan oyster sauce.
• Transfer the mixture to a food processor and add in the tofu. Pulse to chop the vegetables and tofu into smaller bits.
• Transfer the mixture to a large bowl and season with more salt, white pepper, mushrooms seasoning (if using), and sesame oil if needed. You'll want a flavorful filling for the wontons. Mix everything together until well-combined.
• Take a wonton wrapper and place it on your palm or flat surface.
• Add a teaspoon of filling in the middle and bring the edges to the middle and pinch to seal. While sealing the wrapper, try to push out the air bubbles.
• Fill a small stockpot with 3 cups of water or vegetable stock and bring it to a boil. Season with salt, pepper, mushrooms seasoning, and toasted sesame oil.
• Add the vegetables and seaweed. Cook until the vegetables are as crisp-tender as you like. Keep this soup over low heat while you cook the wonton.
• Meanwhile, bring a large pot of water to a rolling boil. Use a large surface pot so the wontons have enough space to move around during cooking.
• Slowly drop the wontons in and let them cook until they float up. Let the wontons stay afloat for a few more seconds.
• Now, divide the soup into 2 bowls. Dish out the wontons and place them into the bowls.
• Garnish with chopped onion, a drizzle of toasted sesame oil/shallot oil, fried shallots, and serve warm with a side of chopped Thai chile in soy sauce.