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Who knew folding wontons could be as therapeutic as a session of yoga? Our delicious vegan wonton soup, where mushrooms are the stars and the broth is the warm embrace, is here to prove that cooking can be your new zen zone.
Making vegan wonton soup is a satisfying kitchen adventure, more akin to a cozy weekend affair than a quick Tuesday night dinner. It’s a bit of a process, but think of it as meal prep’s more glamorous cousin. You’re not just chopping mushrooms and prepping broth—you’re making and assembling an experience that can be frozen and savored later.
The best part? Getting lost in the rhythmic process of chopping and folding wontons with a podcast or music in the background, surrounded by the aromatic broth swirling around you as it simmers. Preparing this soup is a little labor of love, but it’s the kind you’ll be grateful for when you’re tucking into bowl after bowl of this savory, umami-rich dish.
For those who find joy in both cooking and eating, this vegan wonton soup recipe is your ticket to bliss. It’s not just food; it’s a mini project with major returns. Let’s explore how to make this recipe, and create a big batch of comfort food. This recipe is less about the hustle and all about the fold.
For more cozy vegan soup recipes, check out our vegan crab coconut soup, French onion ramen noodle soup, and miso soup. If you’re craving noodles, give our fire noodles and crispy tofu recipe and try, or for something simple, our easy soba noodles are guaranteed to hit the spot.
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Why You’ll Love This Vegan Wonton Soup Recipe
Discover the savory blend of flavors in this vegan wonton soup that is as satisfying to make as it is to eat. Here’s why you’ll fall in love with this recipe:
- Packed with Umami: Every spoonful is a deep dive into rich, umami-packed goodness that’s packed with meaty mushrooms.
- Meal Prep Magic: Prep once, eat gourmet all week. These wontons freeze like a dream, making your future self very, very happy.
- Zen in the Kitchen: The rhythmic folding of wontons turns cooking into a meditative practice, perfect for unwinding.
- Aroma Therapy: The scent of simmering broth is enough to soothe any soul, filling your kitchen with fragrant bliss.
- Crowd-Pleaser: Whether you’re cooking for vegans, vegetarians, or the veg-curious, this dish is guaranteed to impress.
Key Ingredients
In our vegan wonton soup, each ingredient isn’t just showing up—they’re showing off. Let’s unwrap the magic behind what makes this soup a stand-out star in your kitchen:
- Toasted Sesame Oil: This isn’t just any oil; it’s the secret handshake of flavor that brings a nutty, almost whispering depth to the dish. Imagine it’s the cool friend who makes everything better just by being there.
- Shallot: If the soup world had a sweetness dial, shallots would be the way to turn it up a notch without going overboard. They add just the right amount of sharpness and a touch of elegance to the mix.
- Garlic: The hero we all need, garlic brings its A-game to both the wontons and broth, giving that unmistakable aroma and flavor.
- Maitake and Oyster Mushrooms: These mushrooms are not just a filler. They pack a punch of umami that makes each bite a savory, earthy delight. They’re the robust heart of your wonton filling, bringing texture and taste that’s nothing short of a mic drop.
- Chives: Fresh, with a mild oniony zing, chives are like the final sprinkle of magic dust that ties all the wonton flavors together, adding color and a burst of freshness.
- Wonton Wrappers: The unsung heroes that hold it all together. Think of them as the cozy blanket wrapping all that goodness into a neat little package, ready for the plunge into broth perfection.
- Vegetable Broth: Choosing a rich, flavorful broth is like laying down a red carpet for your wontons. It’s all about building a luxurious, sippable foundation that elevates everything floating in it.
- Soy Sauce: This is the depth charge in the broth, bringing saltiness, a hint of sweetness, and a deep, rich color that makes the soup look as good as it tastes.
- Pureed Roasted Ginger: Just when you thought it couldn’t get better, in walks ginger with its spicy, warm kick that cuts through and balances the richness, making every spoonful sing.
- Full-Fat Coconut Milk: Optional, but oh-so-recommended for a swirl of creaminess that’s like upgrading from coach to first class. It’s the smooth, rich twist your soup didn’t know it needed.
- Garnishes: Fresh basil, Thai chilis, fried shallots, scallions, and lime, while optional, add layers of fresh, zesty flavors that make each bite a discovery.
There you have it: a line-up of ingredients ready to make your vegan wonton soup not just a meal, but an experience.
How To Make This Recipe
This vegan wonton soup recipe is easy, satisfying, and impressively fancy. Let’s slice, dice, fold, and simmer our way to dumpling heaven!
- Prep Your Produce: Kick things off by chopping your shallots, garlic, mushrooms, and chives. It’s your veggie all-star team getting ready to bring their A-game to the soup pot.
- Make Your Wonton Filling: In a pan with a swirl of toasted sesame oil, cook the shallots and garlic until they’re just turning golden. Add in the mushrooms, giving them a good stir until they’re soft and flavorful, then mix in the chives off the heat.
- Fold Your Wontons: This is where the magic happens. Spoon the filling into your wonton wrappers, and fold them into little parcels. Check out my “How To Fold A Wonton” post for a more in-depth guide.
- Make Your Broth: Roast your ginger. Check out my guide on how to roast ginger here. In a clean pot, combine more sesame oil, garlic, and shallots, then add the broth ingredients and let everything simmer together. This is when your kitchen starts to smell like heaven.
- Serve: Once your wontons are boiled to perfection, ladle them into bowls, pour over the gingery, aromatic broth, and add your chosen garnishes. Enjoy!
How To Fold A Wonton
Learn how to fold a wonton following these easy steps. After you fold a few, you’ll be a pro!
Final Thoughts
And there you have it, folks – a vegan wonton soup that’s as fun to make as it is to eat, proving once and for all that your kitchen can indeed be a place of culinary magic and mindfulness. Whether you’re meal prepping for the week ahead or simply in need of a comforting bowl to warm you up, this recipe has got you covered.
FAQs
What are vegan wontons made of?
Vegan wontons are crafted from a mixture of minced mushrooms, chives, and aromatics like garlic and shallots, all nestled inside thin, flour-based wrappers. They show the versatility of plant-based ingredients, turning simple vegetables into vegan comfort food.
How do you make dumplings and wonton soup from scratch?
Making dumplings and vegan wonton soup from scratch involves preparing a savory filling, usually a mix of mushrooms and herbs, then folding them into wrappers before cooking them in a flavorful broth. It’s a fun process that transforms basic ingredients into a comforting, homemade soup.
Can vegan wonton soup be frozen?
Absolutely, vegan wonton soup lends itself beautifully to freezing, making it a perfect meal prep option. Freeze the wontons separately on a baking sheet before transferring them to a bag, and store the broth in an airtight container where they’ll be ready for a quick and satisfying meal anytime.
Is vegan wonton soup healthy?
Yes, vegan wonton soup is not only comforting but also packs a nutritious punch, thanks to its rich assortment of vegetables, herbs, and umami-packed mushrooms. It’s a low-fat, high-flavor option that fits beautifully into a balanced diet.
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Vegan Mushroom Wonton Soup
5 Stars4 Stars3 Stars2 Stars1 Star
5 from 1 review
- Author: erin wysocarski
- Total Time: 1 hour 30 minutes
- Yield: 50 wontons
- Diet: Vegan
Description
Whip up a batch of this vegan wonton soup, and you’re not just making dinner, you’re crafting an experience. With its umami-rich mushrooms snuggled into delicate wrappers and swimming in a zesty ginger broth, this is the plant-based hug your taste buds have been waiting for.
Ingredients
for the wonton filling
- 1 tablespoon toasted sesame oil
- 1 cup minced shallot
- a few pinches of salt
- 1 tablespoon minced garlic
- 4 cups mixed mushrooms (maitake and oyster), minced, tough parts removed
- mirin (a few tablespoons, for deglazing)
- 3/4 cup minced chives
additional:
50 wonton wrappers
for the roasted ginger broth
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons water
- 1 large shallot, sliced into half-moon shapes
- 2 tablespoons sake or broth
- 4 cups vegetable broth (Imagine brand No-Chicken broth is great)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/2 tablespoon pureed roasted ginger
- 1/4 cup full-fat coconut milk, optional but recommended (scrape the heavy stuff off the top of the can)
garnish (optional but recommended)
- fresh basil, Thai chilis,fried shallots,scallions,lime
Instructions
To make the wonton filling:
- Cook Shallots and Garlic: In a large pot, heat sesame oil over medium-high. Saute shallots with a pinch of salt until golden, then add garlic and cook for 1-2 more minutes.
- Add Mushrooms: Mix in mushrooms and let them cook until they’ve softened and developed some color, about 5 minutes. Remove from heat, mix in chives, and set aside to cool.
To assemble the wontons:
- Fill Wontons: Place a teaspoon of filling in the center of each wrapper. Fold according to the instructions above.
- Freeze: Place assembled wontons on a baking sheet and freeze. Once frozen, transfer to a storage bag.
To make the broth:
- Soften Garlic: In a medium pot, heat sesame oil over medium. Add garlic and cook until golden. Add water and let it simmer until garlic is soft.
- Build Broth: Add shallots, then deglaze with sake or broth. Add vegetable broth, mirin, soy sauce, and ginger. Simmer for 10-15 minutes. Stir in coconut milk if using.
Cook and Serve:
- Boil Wontons: Bring a large pot of water to a boil. Cook wontons in batches until they float and are heated through.
- Serve: Place wontons in bowls, ladle over the ginger broth, and garnish as desired.
Notes
Prep Ahead:
To make this recipe more manageable, you can prepare both the wonton filling and the ginger broth a day in advance. This will break up the cooking process and allow the flavors, especially in the broth, to deepen overnight.
Storage Advice:
Wonton Filling: If you have leftover filling, it can be kept in the refrigerator for up to three days, making it convenient to whip up a few fresh wontons whenever you’d like. The filling can also be frozen for up to a month; just be sure to thaw it in the fridge overnight before you plan to use it again.
Wontons: After assembling, wontons can be frozen on a baking sheet, and once fully frozen, transferred to a freezer-safe bag or container. They’ll keep well for up to two months. There’s no need to thaw them before cooking; just add a minute or two to the boiling time.
Ginger Broth: The broth can be refrigerated for up to five days and actually tastes better the next day as the flavors meld together. It can also be frozen in an airtight container for up to three months. To reheat, simply thaw it in the fridge if frozen, and warm it on the stove over medium heat.
Cooking Tip:
For an extra infusion of flavor, consider simmering the broth with the mushroom bases that you’ve saved. This not only reduces waste but also intensifies the umami flavor in your broth.
Serving Suggestion:
Wontons are best enjoyed fresh from the pot, but if you have leftovers, store them separately from the broth to prevent them from getting soggy.
- Prep Time: 1 hours
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéed, Simmered
- Cuisine: Asian
This post was last updated on April 11, 2024.
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Hi! I'm Erin and this is Jeff. I love creating vegan recipes for those who love to cook and eat, and Jeff enjoys photographing them. We're so glad you're here!
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Comments
Atha says
Question: why do you freeze them first? In the past, I’ve let them chill for 30 minutes or so in the fridge before cooking, but that was a different fold and I typically pan-fry them. Will they fall apart if I attempt to cook them unfrozen? Thank you! Can’t wait to try this recipe.
Reply
erinwyso says
Atha,
Yes, freezing them helps hold their shape and stand up to higher heat. Plus, I always make in big batches, so freezing is just another way to store them for several meals later. You could always do a test with chilling for 30 minutes in the fridge and see what happens! I hope you enjoy the recipe.
Reply
Chris says
We had this for dinner last night, used shimeji mushrooms, think they are the same, my son said it was so good he could eat it every night.
Reply
erinwyso says
Chris, thanks for your very kind feedback … I’m so happy it was enjoyed!
Reply
Amy says
This was fantastic and surprisingly easy. I’m not a huge fan of ginger but roasting it mellowed the flavor and gave depth to the broth. I used frozen porcini mushrooms instead of maitake mushrooms and the wontons were great. I served it with lime juice and fresh basil and got rave reviews on it. Thank you for a great recipe – so good it’s restaurant quality.
Reply
erinwyso says
Amy, I’m so happy you liked the recipe and thanks for your kind feedback! 🙂
Reply
Jodiana says
This looks so great! I can’t wait to try it. I especially can’t wait to roast some ginger. I also appreciate the visual on how to fold wontons. I folded a bunch last w/e by bringing all 4 corners to the center. They looked pretty, but it wasn’t the shape I really wanted. Now I know the correct way. Thanks!
Reply
Lindsay | With Salt and Pepper says
My wontons never come out looking quite as good as this! I love the mushroom filling, it sounds so satisfying and I’m always looking for inventive ways to make things veggie friendly!
Reply
Christine Baker says
This sounds so good, can’t wait to make it. My mouth dropped open when I saw your photo, gorgeously delicious looking.
Reply
erinwyso says
Thank you Christine! ? I hope you enjoy it!
Reply
Christine Scally says
Where oh where did you find maitake mushrooms?! I’ve had them in a few restaurants and I LOVE THEM! I can’t find them anywhere though! This recipe looks so good and would love to make it but where can I get those elusive mushrooms?! Lol
Reply
erinwyso says
Christine, you can typically find Maitakes at Whole Foods or any Asian market. If you can’t find them, you can just sub any other kind of mushroom – just be sure to chop them finely. Enjoy!
Reply
