How to Make Vegan Wonton Soup

Five Methods:Prepare the Soup BasePrepare the Tofu for the WontonsPrepare the Wonton FillingAssemble the WontonsAssemble the Soup

This soup uses a simple broth flavored with Chinese mushrooms, ginger and Napa cabbage in place of traditional chicken or pork broth. Also, the filling of the wontons uses tofu to replace the meat. You can purchase vegan wonton wrappers at an Asian market or at a natural foods store. You can also order the wrappers online.

Ingredients

Servings: 4 to 5

Soup Base

  • 8 cups water
  • 8 dried Chinese mushrooms, reconstituted in water with stems removed
  • 2 slices fresh ginger
  • 1 tsp. salt
  • 4 cups Napa cabbage, sliced into 2" strips

Wontons

  • 1/2 lb. (500 g) firm tofu
  • 2 tbsp. scallions, finely chopped
  • 2 tsp. fresh ginger, minced
  • 1 tbsp. cilantro, chopped
  • 1 carrot, coarsely grated
  • 2 tbsp. red bell pepper, finely chopped
  • 1/2 cup Napa cabbage, shredded
  • 1 tsp. salt
  • 1/4 tsp. black pepper, freshly ground
  • 1 tbsp. soy sauce
  • 1 tbsp. hoisin sauce
  • 2 tsp. sesame oil
  • Vegan egg substitute equivalent to 1 egg
  • 40 small square vegan wonton wrappers
  • Water

Method 1
Prepare the Soup Base

The broth will get most of its flavor from the Chinese mushrooms and ginger. You will add the Napa cabbage in a later step, after you have prepared the wontons.

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    Combine the water, mushrooms, ginger and salt in a large soup pot. Bring the liquid to a boil and then turn the heat down to a simmer.
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    Continue simmering the soup base while you prepare the wontons.

Method 2
Prepare the Tofu for the Wontons

Slicing and applying pressure to the tofu will help it to release its moisture. This will prevent the wonton filling from becoming soggy and having a slimy texture.

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    Cut the tofu into 1/4" slices.
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    Place one paper towel on a plate. Lay the tofu slices on top, and cover the tofu with an additional paper towel.
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    Place an additional plate on top of the top paper towel.
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    Allow the tofu to rest for 20 minutes. Then, cube the tofu slices and place them in a large mixing bowl.

Method 3
Prepare the Wonton Filling

A medley of tofu and chopped vegetables combines with a simple sauce. The egg substitute serves as a binder.

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    Add the scallions, ginger, cilantro, carrot, bell pepper and cabbage into the mixing bowl along with the tofu.
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    Combine the salt, pepper, soy sauce, hoisin sauce and sesame oil in a small bowl and whisk them together until they are well combined.
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    Pour the soy sauce mixture over the tofu and vegetables. Stir the mixture with a spoon to combine the ingredients.
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    Add the vegan egg substitute and stir it into the rest of the filling.

Method 4
Assemble the Wontons

As you fold the wontons, make sure that no air becomes trapped inside the wrapped wonton. Also, make sure not to over stuff the wontons so that the filling does not leak out when you boil them.

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    Place your first wonton wrapper on a clean surface like a counter top.
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    Brush the edges of the wonton wrapper with water.
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    Fill the wrapper with 1/2 teaspoon of filling.
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    Bring two opposite corners of the wonton wrapper together. For instance, fold the top right corner down to meet the bottom left corner. This will create a triangular pillow.
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    Press the moistened edges gently together.
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    Place each assembled wonton on a plate and cover the plate when you’re done.
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    Cover the finished wontons with a damp paper towel or cloth to keep them moist.

Method 5
Assemble the Soup

When you cook the wontons, take care not to overcrowd them in the pot. If you have some chopped scallions left over, then float a few of them on top of your soup as a garnish.

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    Boil a separate pot of water and add a pinch of salt to season the cooking liquid.
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    Add the Napa cabbage to the soup pot and allow it to simmer for 3 to 4 minutes or until it wilts. Remove the soup base from the heat and cover it with a lid.
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    Place a wonton on a slotted spoon and gently spoon the wonton into the cooking liquid.
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    Repeat this step until there are 10 wontons in the pot.
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    Cook the wontons until they float to the surface of the water.
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    Remove them from the pot with your slotted spoon and place them into the soup base.
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    Cook the wontons in batches of 10 until they are all cooked and added to the soup base. Make sure that you replace the lid on the soup base every time so that it stays hot.
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    Ladle the soup into serving bowls, allowing about 8 to 10 wontons per bowl.
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    Finished.

Tips

  • The wontons in this soup can also be served separately. You can either steam them or pan-fry them in canola oil. Serve them with soy sauce for dipping.
  • You may also serve the soup with soy or chili sauce as a condiment.

Things You'll Need

  • Soup pot
  • Two plates
  • Paper towels
  • Mixing bowl
  • Small bowl
  • Whisk
  • Spoon
  • Large pot or Dutch oven
  • Slotted spoon
  • Bowls for serving

Article Info

Categories: Soups