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vegan wonton soup

This recipe is a classic fresh, slightly sweet ginger broth with a bold, green onion, ginger, sweet wonton, and is hearty enough to be used as a full meal.

Soup pot or extra large sauce pan
food processor
storage containers (if storing wontons and veggies for later use)
tongs or laddle
french knife
Ingredients: (for 2 large servings)
12-14 vegan won ton wrappers (found in most asian markets, I stock up around twice a year and freeze the wrappers to use for dumplings, wontons and ravioli)
6 oz. non-spiced seitan (I used tofurky slices, 3/4 package), or, you can use dry firm tofu, or dry veggies
2 bunches green onions, washed
2 small heads of baby bok choy, washed (or use nappa cabbage or regular cabbage)
1 large carrot, washed, peeled
4 cups water
2 TBL nutritional yeast
3 tsp minced ginger
2 TBL soy sauce or tamari
1 TBL mayonnaise
1 TBL sugar or agave nectar
to taste, cilantro, washed and minced
to taste, white pepper

Method to wrap the wontons first, then store until use
Place seitan, 1 1/2 tsp ginger, a tsp sugar, or, swirl of agave nectar, around four,  5 inch green onions, 1 tsp. soy sauce, a few sprigs of cilantro and 1 TBL vegan mayonnaise (or a tsp or 2 of tofu) into food processor and process until combined, yet still somewhat dry.  Taste to see if filling has enough ginger, sweetness.  Set aside.
Place a little bowl of water to wet your finger with on the side of your work area.
Take 1 wonton wrapper and fill a small bit of filling (1/2 teaspoon) into the middle, wet finger and run along sides of the wrapper.  Fold upward into a triangle and press air out of wonton, pinch two bottom corners of triangle together, set aside and cover until you make the next one, keep covered so that the thin dough does not dry out.
Place all the the wontons in airtight container and refrigerate until you are going to make the soup.  (Can be made a day in advance)
Slicing and storing the fresh vegetables:
Use your peeler to peel the carrot into thin slices
Slice around 4-5 of the left over green onions into thin slices
Slice and cube the bok choy into the size you wish
Place the vegetables on a plate, cover and refrigerate until you are going to make the soup.  (can be prepared a day in advance)

Making the soup...
Place 4 cups of water into soup pot, add nutritional yeast, 1 TBL sugar or swirl of agave nectar, 2 TBL soy sauce,  1 1/2 tsp of ginger and a dash of white pepper.
Taste to make sure its salty enough (this is not an overly salty broth, more on the sweet side, but you might want a little dash of salt added)
Bring to a boil while mixing well, add wontons and mix with spoon, next add all of the vegetables and let boil around 30 seconds to 1 minute.
Either pour out soup with a ladle or use tongs to distribute the wontons and veggies evenly.  
Cover with broth and garnish with cilantro

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