Vegetarian Wonton Soup Recipes

VEGGIE AND WONTON SOUP

Steps:

• Pour broth and water into a large pot over medium-high heat. Add napa cabbage, carrots, snow peas, and green onions. Bring to a boil. Reduce heat to medium. Stir in fish oil and sesame oil. Simmer until vegetables are tender, at least 20 minutes.
• Drop frozen wontons gently into the soup. Bring back to a boil. Reduce heat to medium; simmer until wontons are translucent, about 10 minutes. Stir in tofu, miso, salt, sriracha, and white pepper.

VEGETARIAN WONTON SOUP

Steps:

• Drain tofu. Wrap tofu with paper towels and sandwich tofu block between two plates. Place a heavy object (e.g. cast-iron skillet) on top of the plate for at least 30 minutes and up to 2 hours to drain as much water as possible from the tofu.
• Mix and season wonton filling. In a mixing bowl, crumbled drained tofu with your fingers, then add finely chopped shiitake mushrooms, finely chopped wood ear mushrooms, grated carrot, and thinly sliced scallions. Season wtih soy sauce, mushroom sauce, sesame oil, mushroom granules (or salt), and ground white pepper. Mix well, and marinate for at least 30 minutes and up to 2 hours.
• Wrap wontons. Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.
• Store extra wontons. Line a baking sheet with parchment paper. Arrange wrapped wontons on the parchment paper-lined baking sheet in one layer, no touching between wontons. Place in the freezer until partially frozen, then transfer to a ziplock bag. The frozen wontons should not be sticking to one another. And when you want to use them, simply remove as many as needed from the ziplock bag, and cook without thawing.
• Boil together vegetable stock and grated ginger. Add mushroom granules (or salt) to suit your taste.
• Add wontons to the soup, and cook until wonton floats, indicating that they are fully cooked.
• Turn off the heat, add chopped scallions, chopped cilantro, and deep-fried shallot. Stir to mix, and serve immediately.

VEGETARIAN WONTON SOUP

Steps:

• Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
• Add oil, salt and pepper. Mix well.
• Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
• Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
• Garnish some chopped green onions and serve 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.

VEGETARIAN WONTON SOUP RECIPE

Steps:

• To begin making the Vegetable Wonton Soup, first get the momos ready. Do not steam them, as we will be cooking it in the soup base. Keep the filled.
• Keep the filled non-steamed momos covered with a damp muslin cloth until we make the soup broth.
• To begin making the soup broth, heat the sesame oil in a wide saucepan. Add the onions, ginger, garlic and green chillies and saute for a few seconds.
• Next add in 3 cups of water, salt, vinegar, soy sauce. Give the broth a simmer for about 10 minutes so all the flavours from the ginger, garlic and onions get into the soup broth. Give the soup broth a taste and check for salt and spice levels and adjust to suit your taste.
• Once the soup broth has simmered for about 10 minutes, we will add the non-steamed wontons/momos to the broth. Gradually add all of them and increase the heat of the soup. Bring the soup to a boil and allow the wontons to cook in the broth for about 5 minutes. You will notice the wontons come floating to the top.
• At this stage turn off the heat. Spoon the Vegetarian Wonton Soup in a bowl and serve it with Cantonese Style Vegetarian Chowmein for a filling weeknight dinner.

SHIITAKE WONTON SOUP

Steps:

• Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
• Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used.
• Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste.
• Ladle into bowls and top with scallions. Serve.

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.

VEGGIE WONTONS

Steps:

• Combine the ginger, garlic, shallots, mushrooms, cabbage, carrot and scallions in a large bowl. Toss to mix; season with salt and pepper, to taste.
• Heat the sesame oil in a wok or in a large saute pan if you don't have a wok.When the oil is hot, toss the filling mixture around over medium heat. Add the soy sauce and continue to heat until the filling has begun to soften.Remove from the heat. Add the Duck Sauce and mix well. Spread the vegetable mixture out on a large platter and allow it to cool completely; about 30 minutes.
• Place a 1 teaspoon of filling in the center of a wonton wrapper. Wipe each outer edge of the wrapper with a dab of water.Fold the wrapper diagonally over the filling, pressing out any air, to make a triangle. Press the edges firmly together to seal.With the point of the triangle facing you, use your index finger to push the folded side of the triangle down, bringing the two points together over the top. Dip your finger into the water once more, to moisten the two points. Bring the two points together and pinch over the filling to seal. Set on a parchment-lined baking sheet and repeat with remaining wrappers and filling.
• Now that the veggie wontons are made, you can use them right away or freeze them.
• The wontons freeze remarkably well. Simply lay the wontons on a tray and place them in the freezer for 20 to 30 minutes, to set.Transfer to a freezer bag, and use within three months.

VEGAN WONTON SOUP

Steps:

• 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.
• 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.

VEGETABLE WONTON SOUP

Steps:

• BOIL WONTONS: In a large pot of boiling water, cook frozen wontons or dumplings (as well as spinach if you're using frozen chopped spinach) as per package directions. Drain in a strainer and set aside.
• MAKE SOUP: Heat broth in the same pot to medium-high heat until broth comes to boil. Add broccoli and other vegetables. Lower heat to Medium heat and cook for 3 minutes until tender. Add fresh baby spinach and shrimp if using and cook for 3 minutes until shrimp just become opaque.. Add chicken (if using), and cooked prepared wontons.
• SEASON AND SERVE: Add additional herbs and seasonings to taste such as: splash of soy sauce, a 1/2 teaspoon of sesame oil; fresh chopped basil or cilantro, a squeeze of lime, 1-2 tsp grated fresh ginger, a few drops of hot sauce or some chili pepper flakes. Garnish with bean sprouts, a drizzle of chili oil and chopped green onion if desired. Ladle into serving bowls and serve immediately right from the pot.

VEGETABLE WONTON SOUP

Steps:

• 1 Make the wontons: Heat a wok or large skillet over medium heat
• 2 Working in batches if needed, add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes
• 3 Scoop the spinach into a clean kitchen towel and squeeze out as much water as possible
• 4 Transfer the drained spinach into the bowl of a food processor
• 5 Remove the stems from the mushrooms, lightly smash them with the back of your knife, tear into pieces, and set aside to use to make the soup
• 6 Tear or cut the caps into big pieces and transfer them to the food processor, along with the tofu, scallions, sesame oil, ginger, cornstarch, salt and pepper
• 7 Pulse until the mixture is finely chopped
• 8 Taste, and add more salt, if needed
• 9 To form the wontons, fill a small glass with water
• 10 Place a wonton wrapper on the countertop and spoon 1 heaping teaspoon of filling into the center
• 11 Dip your finger into the water and moisten two contiguous edges
• 12 Lift the point on the opposite side of the moistened edges, and fold the wonton over the filling into a triangle, working out any air bubbles from the center and pressing the edges to seal
• 13 You can leave the wonton like this for the simplest method, or form a flower-bud shape: Lay the wonton so the triangle is pointed away from you and the "spine
• 14 " the long edge where the filling sits, is horizontal
• 15 Roll the spine edge up and over once, then moisten the two points on each side, bring them together, and pinch to seal
• 16 Continue with the remaining wrappers until you have made all the wontons
• 17 Make the soup: Heat a large saucepan over medium-high heat
• 18 Chop 2 scallions and set aside
• 19 Smash the remaining 3 scallions, then cut into 2-inch pieces and add them to the pan
• 20 Cook, stirring a few times, until lightly charred all over, about 2 minutes
• 21 Pour in the water and add the reserved shiitake stems, ginger, soy sauce, salt and pepper
• 22 Bring to a boil, then reduce the heat until the soup is simmering, cover, and cook for 15 minutes
• 23 Strain out the shiitake stems, ginger and scallions
• 24 Taste, and season with more salt or soy sauce, if needed
• 25 Return to low heat, and cover to keep hot
• 26 Bring a large saucepan of water to a boil, then carefully slide the wontons into the boiling water and cook until they float and become translucent around the filling, 2 to 3 minutes
• 27 Using a slotted spoon, transfer them to serving bowls, dividing them equally
• 28 Drizzle with a little sesame oil so that they don't stick to each other
• 29 Ladle the hot soup over the wontons in the bowls, sprinkle with the chopped scallions and serve hot