Vegetarian Wanton 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.

EASY WONTON SOUP

Steps:

• Bring chicken broth to a boil in a large pot.
• Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
• Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
• Stir in soy sauce and sesame oil.
• Divide soup in four bowls. Garnish with fresh scallions.

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.

VEGETARIAN WANTON SOUP RECIPE

Steps:

• Step 1: The soup!
• So first, we're gonna start on the stock so it can simmer away while we make the dumplings. Take 1 1/2 carrots (saving 1/2 a carrot for later) and cut into big chunks and throw in a medium pot. Now add in 1/2 of a cabbage, roughly cut in half. Cut an onion into sections and throw that in as well. Now chop off the stems from your shiitake mushrooms and add the stems only to the pot. Fill the pot with water to the top leaving about 1 inch on the tip, add a pinch of salt and bring to a simmer on medium heat. Let that simmer for about 25 minutes and then add in the stalks from 2 bunches of cilantro. Keep the leaves for later. Let that simmer for another 20 minutes on low heat. Add more salt to taste!
• Step 2: The dumplings!
• Now take that 1/2 carrot from before and finely dice, the smaller the better. In a medium mixing bowl, add the diced carrots and diced water chestnuts. Finely slice 1 green onion stalk and add that to the bowl. In a small frying pan, drizzle a little vegetable oil and toss in the shiitake mushrooms whole. Cook until soft flipping the over several times - about 5 minutes total. Turn off heat and set aside. Once cool, finely dice the mushrooms and add to the mixture bowl. Now add in the tofu, using a fork or your hands crumble up the tofu and mix the entire thing until well combined. Add in the white pepper, pinch of salt, and a small drizzle of sesame oil - then mix again! Sprinkle the corn flour on top, toss to combine and we're ready to wrap! Take about 1/2 a tablespoon of filling and put it in the middle of the wrapper, take one corner of the wrapper and fold it so it meets the diagonal corner. Crimp down the wrapper along the filling and set aside. Continue until you run out of wrappers!
• Step 3: The cooking!
• Okay we're ready to cook everything! Keep your stock slowly simmering in the pot. You can scoop out the veggies and smash through a strainer and keep the juice if you want. Now fill a large pot 3/4 full with water and bring to a boil. This is the order you need to cook everything. Veggies, noodles then wontons. Have your Chinese broccoli cleaned, trimmed and chopped. Throw in the boiling water for about 1 -2 minutes. You just want to make sure the leaves are wilted and the stalks are cooked but still a little crunchy. Scoop the veggies out with a slotted spoon or spider scoop and set aside to drain. Now throw in the noodles to the boiling water. Cook until al dente and then remove with tongs. Drain and portion into serving bowls. Top the bowls of noodles off with the veggies.
• Your pot of water should be very foamy now, add in about 2 cups of water and bring to a boil again. Slowly add in your wontons by putting a few on a slotted spoon and dunkink the spoon in the water. Hold it in there for about 30 seconds and then drop them inches If you just throw them in, they will stick to the bottom of the pot! Boil them until they float to the top - that's when you know they're ready! Scoop em out and into the serving bowls with the noodles and veggies.
• Step 4: Garnish & serve!
• Okay now your serving bowls should have noodles, veggies, and wontons. Sprinkle in some sliced green onions and some ripped up cilantro leaves. Drizzle a little tiny bit of sesame oil. Now ladle in some of your vegetable stalk that's been simmering away. Done!