Vegan Wonton Soup – Connoisseur Veg

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This vegan wonton soup is made with delicious shiitake mushroom stuffed wontons and napa cabbage in a light ginger broth. It’s delicious, comforting and surprisingly easy to make!

White wooden surface set with utensils, bunch of scallions, dish of hot sauce and bowl of vegan wonton soup.

When I think of classic Chinese comfort food, wonton soup is the first thing that comes to mind. There’s a lot to love between the tender dumplings, vegetables and piping hot ginger broth.

But there’s one thing I don’t like about classic wonton soup: the pork. In fact, I wasn’t even a fan of wonton soup when I was younger, because even in my omnivorous days I didn’t like pork.

I finally decided to make a wonton soup recipe that I could actually enjoy (and of course fit into my current diet!) so this vegan wonton soup recipe was born. It only uses ingredients I love, like napa cabbage and wontons stuffed with shiitake mushrooms instead of meat.

Materials you will need

  • Shiitake mushroom. These are the basics for us vegetarians. Shiitake go great with the other flavors in this soup, like garlic and ginger, and they have the perfect texture for stuffing dumplings.
  • garlic
  • ginger
  • I am Willow Tamari and liquid aminos both work as substitutes.
  • Toasted sesame oil. It’s for our filling taste. Look for it in the international food aisle of your supermarket.
  • liquid smoke This element is completely optional! It’s a polarizer and not everyone is a fan of strong smoky scents. If you are someone who likes the taste, then definitely try it! This will give the filling a flavor similar to traditional pork. You can find liquid smoke in supermarkets near barbecue sauce.
  • Scallions You also know them as green onions.
  • Wonton wrappers. Be careful and make sure you check the ingredients. Not all wonton wrappers are vegan and many brands use eggs. Twin Marquis and Dynasty both make vegan wonton wrappers, and I find both brands in regular supermarkets in the freezer. You can find them in Asian markets.
  • Vegetable oil. Almost any high-heat oil will work. Canola oil, peanut oil, and avocado oil will all work!
  • Vegetable broth.
  • Napa cabbage.
  • Rice vinegar.

How is it made?

Below is a detailed photo tutorial on how to make this dish. If you want to skip the recipe, scroll all the way down!

Vegan wonton filling made with shiitake mushrooms in glass bowl with spoon.

First make the filling. Just stir together finely chopped shiitakes, minced garlic, grated ginger, soy sauce, sesame oil, optional liquid smoke and chopped scallions.

Graphic showing the three numbered stages of vegan wonton formation.

Make your wontons next. Here’s how to do it:

  1. Place a wonton wrapper on the work surface and place some of the filling in the center. Moisten the ends by dipping a finger in some water.
  2. Fold the wrap in half over the filling. Press the edges together to form a seal.
  3. Grab the two corners of the triangle that are farthest from each other, bring them together and pinch firmly. You can slightly moisten the corners to help them stick together.
Cook garlic and ginger in a pot with a wooden spoon.

Now to start the soup! Fry in little oil with ginger and garlic. Be sure to stir them constantly to prevent burning.

Broth simmering in a pot.

Add broth, increase heat and bring to a boil.

Wontons boiling in a pot of broth.

Carefully add the wontons to the soup. Stir them gently and boil them until they all float. Make sure not to overcook the wontons or they will become mushy.

Vegan wonton soup simmering in a pot.

Stir in the shredded napa cabbage, then immediately remove the pot from the heat. The hot broth should quickly wilt the cabbage.

Suggestion: Be very careful when adding wontons to the soup. They tend to splash!

Vegan wonton soup in a blue bowl with a wooden spoon.

Remove the pot from the heat and stir in some rice vinegar, soy sauce and chopped scallions. Your vegetarian wonton soup is ready to enjoy! I like to serve mine with some hot sauce on the side.

Bowl of vegan wonton soup with blue pot and bunch of scallions in background.

Remaining and storage

Leftover vegan wonton soup will keep in an airtight container in the refrigerator for about 3 days or in the freezer for about 2 months.

Frequently Asked Questions

Can this soup be made gluten-free?

Sure! Substitute gluten-free tamari for soy sauce and use gluten-free vegan wonton wrappers. If you can’t find them at the store, try using homemade wraps.

Are there substitutes for shiitake mushrooms?

Other varieties of mushrooms, such as white button mushrooms, should work just fine. Alternatively you could try a vegetable mix like I used in my vegetable potstickers, or a tofu tofu mix like I used in my tofu potstickers.

More Asian-inspired vegan soups

Like this recipe? if so, Stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook , Pinterest or Instagram , or subscribe to my newsletter for more recipes like this!

A bowl of vegan wonton soup with a spoon.

Vegan Wonton Soup

This vegan wonton soup is made with delicious shiitake mushroom stuffed wontons and napa cabbage in a light ginger broth. It’s delicious, comforting and surprisingly easy to make!

material

For the wontons

  • 4
    ounce
    shiitake mushrooms
  • 2
    garlic cloves,
    minced meat
  • 1
    teaspoon
    Freshly grated ginger
  • 1
    table spoon
    I am Willow
  • ½
    teaspoon
    Toasted sesame oil
  • ½
    teaspoon
    liquid smoke
    (optional)
  • 1
    Scallion
    finely chopped
  • 16
    Vegan Wonton Wraps
    (Note 1)or more as needed (up to about 20)

For wonton soup

  • ½
    table spoon
    vegetable oil
  • 1
    garlic cloves,
    minced meat
  • 1
    teaspoon
    Freshly grated ginger
  • 5
    the cup
    Vegetable broth
  • 2
    the cup
    Shredded Napa Cabbage
  • 1
    table spoon
    Rice vinegar
  • i am willow
    to taste (or salt)
  • ½
    teaspoon
    sesame oil
  • 2
    fiber,
    to cut

instructions

Make the wontons

  1. Clean the shiitake mushrooms and remove the stems. Finely chop the caps and place in a medium bowl. Stir in garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallions.

  2. Fill a small bowl with water. Arrange a wonton wrapper on the work surface.

  3. Place about 1 teaspoon of filling in the center or in the wrapper. Dip your fingers in the water and moisten the edges of the wonton wrapper. Over the filling, fold it in half diagonally to form a triangle. Press the edges of the wrapper together to create a seal.

  4. Draw the side corners of the wrapper inwards, join them to form a loop and press together to seal.

  5. Repeat until all filling and wrappers are used.

Make wonton soup

  1. Coat the bottom of a large pot with vegetable oil and place over medium heat.

  2. When oil is hot, add garlic and ginger. Fry the spices for 1 minute, until very fragrant.

  3. Add broth, increase heat and bring to a boil.

  4. Carefully add the wontons to the broth (Note 2). Let the soup simmer until all the wontons are absorbed, about 5 minutes.

  5. Stir in the napa cabbage, then remove the pot from the heat.

  6. Stir in the rice vinegar and sesame oil, then season the soup with soy sauce or salt to taste.

  7. Spoon into bowl and top with scallions. serve

Recipe notes

  1. Make sure you read the ingredients on your wonton wrappers, as many brands contain egg. Twin Marquis and Dynasty both make vegan wraps.
  2. They tend to splash! I think the safest way is to add them one at a time, keeping in mind that you have to be relatively quick when adding them, as they cook quickly.

nutrients

Vegan Wonton Soup

Amount per serving (1.5 cups)

calories 317
52 calories from fat

% Daily Value*

thick 5.8 grams9%

1.2 grams of saturated fat6%

Sodium 1685 mg70%

potassium 499 mg14%

carbohydrates 50 grams17%

2.7 grams of fiber11%

2.7 grams of sugar3%

protein 14.8 grams30%

calcium 20 mg2%

iron 3.8 mg21%

* Percent Daily Value is based on a 2000 calorie diet.



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