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Vegan Wonton Soup Recipe

Name: Vegan Wonton Soup
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup chopped mushrooms ((about 100g)); 1/4 cup walnuts, (finely chopped); 1 green onion, (finely chopped); 1/2 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)); 1 L vegetable broth (4 cups); 2 green onions, (chopped)

It Doesn't Taste Like Chicken

Easy and so yummy. The wontons are stuffed with slightly sweet, soy sauce, ginger, garlic, and rice vinegar marinated mushrooms and chopped walnuts. The texture combo is amazing.

Ingredients

1 cup chopped mushrooms ((about 100g))

1/4 cup walnuts, (finely chopped)

1 green onion, (finely chopped)

1/2 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))

1 L vegetable broth (4 cups)

2 green onions, (chopped)

Method

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.

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