Vegan Wonton Soup

Vegan Wonton Soup

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Prep: 30 mins
Cook: 30 mins
Total: 60 mins
Servings: 8 servings
Nutrition Facts (per serving)
332 Calories
12g Fat
39g Carbs
19g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 332
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 12%
Cholesterol 45mg 15%
Sodium 1132mg 49%
Total Carbohydrate 39g 14%
Dietary Fiber 4g 14%
Total Sugars 5g
Protein 19g
Vitamin C 38mg 190%
Calcium 283mg 22%
Iron 4mg 23%
Potassium 689mg 15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is one of my favorite soup recipes for any time of year. It's simple and inexpensive to make, and it just feels healthy going down. Served with a bowl of rice or on its own, it makes a terrific lunch or light dinner, but it's also a great first course for larger dinner parties. You may find wonton skins sold from the freezer sections in your local grocery store. If this is the case in your market, make sure to thaw your wrappers before using. If you're following a vegan diet, make sure your wrappers are egg free.


For the Broth:

  • 1 tablespoon sesame oil, or canola oil

  • 1 tablespoon finely chopped garlic

  • 2 cups thinly chopped scallions, divided

  • 10 cups low-sodium vegetable broth

For the Filling:

  • 1 tablespoon canola oil

  • 1 pound cremini mushrooms, finely chopped

  • 1/2 teaspoon garlic powder

  • 1 (16-ounce container) firm tofu, crumbled

  • 1 1/2 teaspoons lemon juice

  • 3/4 teaspoon salt

  • 40 wonton wrappers, if vegan, make sure the wrappers are egg free

  • 1 1/2 cups sliced bok choy

  • 1 1/2 cups broccoli florets

  • Salt, to taste

  • 1/8 teaspoon freshly ground black pepper

Steps to Make It

  1. Gather the ingredients.

  2. Prepare the broth. In a large stockpot, heat the oil over medium-high heat. Add the garlic and cook, stirring often, for about 2 minutes, or until fragrant. Add 1 1/2 cups of the chopped scallions and the vegetable broth. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepare the wontons.

  3. Prepare the filling. In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder once hot. Cook, stirring often, until the mushrooms are soft, about 3 to 4 minutes. Remove the pan from heat and stir in the crumbled tofu, lemon juice, salt and remaining 1/2 cup chopped scallions.

  4. Fill the wontons. Set out the wonton wrappers on a dry surface, such as a counter, cutting board, or baking sheet. Place about 1 tablespoon of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or your fingers, and fold: pull 1 corner to its diagonal and pinch, then pull the remaining 2 corners to the same point and pinch the edges closed. (To see this done step-by-step, check out my chocolate wontons recipe tutorial.) Repeat until all of the wontons or filling is used.

  5. Bring a pot of salted water to simmering. Just before serving, cook the wontons you intend to serve with the meal (leftover wontons can be frozen until a later date) in the salted water until they become translucent, about 2 to 3 minutes. Use a slotted spoon to remove the wontons from the boiling water. Transfer 3 to 4 wontons to each bowl.

  6. Add the bok choy and broccoli florets to the simmering broth. Cook for about 2 to 3 minutes, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve immediately with salt and pepper to taste.

  7. Enjoy.

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