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Vegan Wonton Soup Recipe

Name: Vegan Wonton Soup
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 4
Ingredients: 36 wonton wrappers ((*Footnote 1)); 4 dried shiitake mushrooms; 6 oz (170 g) napa cabbage (, finely chopped (about 1/4 small cabbage)); 1 1/4 teaspoon salt (, separated); 1 small (35 g) carrot (, finely chopped); 1/4 block (100 g) firm tofu (, crumbled); 1 green onion (, sliced); 1 clove garlic (, grated (yield 1/2 teaspoon)); 1/2 ” (1 cm) ginger (, grated (yield 1/2 teaspoon)); 1 teaspoon light soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon rice vinegar; 1/4 teaspoon sugar; 1/8 teaspoon mushroom powder ((optional)); 4 cups low-sodium vegetable broth; 1/2 cup mushroom soaking liquid; 1 1/2 teaspoons mushroom powder ((optional)); 1 teaspoon light soy sauce ((2 teaspoons if not using mushroom powder)); 1/8 teaspoon white pepper powder; green onions (, sliced); Toasted sesame oil or homemade chili oil (to taste)

Omnivore's Cookbook

Vegan Wonton Soup is a restaurant-quality treat that celebrates the bright flavors and diverse textures of a number of different veggies. The homemade broth is rich with umami and deeply comforting. The wontons and soup combine for a bowl of hot nourishment that is hard to beat.

Ingredients

36 wonton wrappers ((*Footnote 1))

4 dried shiitake mushrooms

6 oz (170 g) napa cabbage (, finely chopped (about 1/4 small cabbage))

1 1/4 teaspoon salt (, separated)

1 small (35 g) carrot (, finely chopped)

1/4 block (100 g) firm tofu (, crumbled)

1 green onion (, sliced)

1 clove garlic (, grated (yield 1/2 teaspoon))

1/2 ” (1 cm) ginger (, grated (yield 1/2 teaspoon))

1 teaspoon light soy sauce

1/2 teaspoon sesame oil

1/4 teaspoon rice vinegar

1/4 teaspoon sugar

1/8 teaspoon mushroom powder ((optional))

4 cups low-sodium vegetable broth

1/2 cup mushroom soaking liquid

1 1/2 teaspoons mushroom powder ((optional))

1 teaspoon light soy sauce ((2 teaspoons if not using mushroom powder))

1/8 teaspoon white pepper powder

green onions (, sliced)

Toasted sesame oil or homemade chili oil (to taste)

Method

Add the shiitake mushrooms into a small bowl and add 1/2 cup or enough hot water to cover. Soak for 20 minutes, or until the mushrooms turn tender throughout. Reserve the soaking liquid. Cut the mushrooms into 1/4” (0.5 cm) squares.

Place the napa cabbage into a large bowl and sprinkle with 1 teaspoon salt. Mix a few times and let sit for 15 to 20 minutes. Squeeze out the excess water. Discard the water and place the cabbage in a large mixing bowl.

Add the rehydrated and chopped mushrooms and the remaining filling ingredients to the drained cabbage. Stir to mix well.

Prepare the wrapping station by placing the filling, wonton wrappers topped with a few layers of damp paper towels, a small bowl of water, and a tray for wrapped wontons.

Wrap the wontons one at a time, keeping the wrappers covered at all times to prevent from drying out. Take one wrapper and place it pointed side up. Use your finger to wet the wrapper along the two edges of one side. Place 1/2 tablespoon of filling in the center. Fold the wrapper over the filling to form a triangle. Seal the edges of the wrapper by pressing together the edges. Use your finger to smooth out any air bubbles as you go. Once the triangle is sealed, wet one of the bottom corners, fold the other corner over the wet one. Press the corners together to seal and place onto the tray. Cover the wrapped wonton with damp cheesecloth or a few layers of damp paper towel to prevent from drying out. Wrap the rest of the wontons.

(Optional) Once you wrap all the wontons, you can freeze the ones that you do not plan to serve immediately.

Combine the broth ingredients in a medium-sized pot and bring to a boil. Add the number of wontons you plan to serve. If planning to serve more than 15, you should separate the cooking into two batches. Cook for 2 minutes, until the wrappers turn semi transparent and bloated.

Once cooked, transfer the cooked wontons into small serving bowls using a slotted spoon. Pour in a ladle of the broth. Garnish with green onions and sesame oil or chili oil to taste.

Serve hot as an appetizer.

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