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.
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.
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.
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!
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.
Alternatively, you can just leave them in this half moon shape which is also cute.
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.
(click stars to vote)
Vegan Wonton Soup
Servings: as an appetizer (makes about 20 wontons)
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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
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
Nutrition
Bon Appetegan!
Sam.
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Carolyn Dabney says
I am amazed at how you make vegan cooking simple and delicious. Next time I'll add just a touch less rice vinegar to the filling, just my personal preference. I made this with rice and the orange tofu "chicken" for a great meal. Thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Aww thank you so much Carolyn!
Rose Vitale says
I'd like to add tofu. Would you just chop pressed tofu or use baked/fried tofu crumbles?
Jess @ IDTLC Support says
I think it comes down to personal preference! I'd go with the texture that is your favorite.
Lea says
this is amazing. honestly I did not expect them to taste THAT good. welcome new favorite dish.
Sam Turnbull says
Haha, awesome!
Karen Mai says
I added tofu and swapped the walnuts with pecan, and soy sauce for tamari. Very delicious! And my family loved it too 🙂
Pascal Thomasse says
1 star out of five. Didn't taste like chicken at all!!
Sibyl Holland says
We're dealing with a medical emergency this week and I was trying to take care of my partner and make sure to be using leftovers and this was PERFECT and DELICIOUS. So straightforward and flavorful. Many of my boyfriend's favorite things I make are from your site and this is one of them now! Thank you!
Hannah says
This was very easy and delicious! My family loved them!
Julie says
Any ideas what could be used in place of mushrooms in the filling? Sadly, too many in my family will not eat mushrooms.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, you can replace the mushrooms in the filling with finely chopped tofu, cooked lentils, or even finely shredded cabbage for a similar texture. These options will still absorb the flavors of the marinade nicely. Let me know how it turns out!
Gina Caracci says
Ok, this showed up in my email just as I was craving wonton soup. Found the wrappers at Walmart.
Added spinach, cashews instead of walnuts, cabbage, panko and sesame oil to the rest of the ingredients.
Made exactly 20.
I. Ate. The. Entire. Pot in. one. sitting.
Have wrappers left so will be making again.
Your awesome Sam!!
Sam Turnbull says
Haha! Amazing!!!
Leony says
Hi! Can I freeze these wontons?
Thanks!
Mary L Martin says
I make this weekly i love this recipe so easy compared to others thanks
Amy says
Made the wontons with water chestnuts instead of walnuts and with a mixed variety of mushrooms instead of just shiitake and it was great. Only thing I would change is a little less rice vinegar.
frizzle says
super yummy! I also used the nasoya wrappers like other people and I liked that it was "slimey"- reminded me of egg noodle soup. I didn't have veggie broth so I used "better than boulion" veggie. I made mine extra gingery! I also didn't have walnuts so I used hazelnuts which were great. I would recommend to people to chop up everything very tiny & to not over stuff!
Judy says
Hi. We just made this soup tonite. We used Nasoya egg roll wrappers and found they ended up slimy after steaming then sitting briefly in the soup. Could their having no egg in them make that happen? Is there some way to avoid that? Maybe another brand or something we should do while making them ourselves? My partner also said they didn’t taste like wonton wrappers to her.
Ayumi says
I used leftover of spring roll wrappings and same thing happened! I saw the first batch kind of dissolved in the soup so pan fryed the second batch. They came so yummy. I just guess spring wrappers are for frying not for boiling. So I got wonton wrappers today and will try this recipe again.
Judy says
Thanks for responding. We’ll have to see if it’s different with the wonton wrappers, too. I’ll let you know.
Sam Turnbull says
Egg roll wrappers are not the same as dumpling wrappers so I imagine that is the problem. I would try another brand or making your own.
Dr. J says
I stumbled on this recipe while looking at another one on your site and decided right away to make it. We lived in China for many, many years, before we were vegan, of course, and one thing we've really missed in the wonton soup. (The area we lived in called them 抄手, or crossed arms, because of the way they are shaped.) This recipe really scratched the itch we had for wonton soup! We'll make it again, but I think I'll put in way less vinegar and a little more soy sauce.
Sam Turnbull says
Aww that's wonderful! So happy you enjoyed it 🙂
Susan says
This is quite yummy. I left out the brown sugar and used the Nagoya wrappers which didn’t fall apart at all. My difficulty was that they stuck to the plate I put them on while waiting for the broth to boil. I pulled some off but some of those fell apart. I then added some water to the plate and they came right up. Was I supposed to put them directly into the broth rather than wait till they were all finished before boiling them? Would love to know any tricks you have.
Thanks
Sam Turnbull says
You can just dust your plate with cornstarch to stop them from sticking, or line it with parchment paper. Hope that helps!
Amanda Maloney says
Put them on parchment paper and use a Tbsp of cornstarch in the water you use to wet and shape the wrappers. As it dries, it creates a sticking-deterrent coat that dries. Parchment paper will absorb water and prevent mushiness that causes surface-stickiness and breaking.
Bart says
FYI: Nasoya wonton wraps are now vegan!