Vegan Wonton Soup

Back again with another favorite takeout recipe.. Vegan Wonton Soup. This soup is like a warm hug in a bowl; yes, it’s THAT amazing! It might look intimidating, but it’s very easy to make and made with simple ingredients too! This recipe is definitely a must on our meal rotation.

What’s the best broth to use?

The main foundation of this soup is the veggie broth – it’s SUPER important to use a very good, high quality broth. I’ve tried this recipe with so many different veggie broths, but it has ultimately taste the BEST with Organic Pacific Vegetable Broth. Let me just tell you, it’s the best damn broth I’ve gotten my hands on. I ALWAYS have at least 5 or 6 of these stocked up in my pantry. It’s the ONLY broth I trust and use in all my soups. You can find a 5 pack on Amazon too! (linked below).

What can I add as the filling?

Anything you want really. I like adding a variety of veggies every time I make it, it also depends on what I usually have on hand in my fridge. I love the pre-cut vegetable slaws you can usually find at your local grocery store. They’re easier to cook down because the size they’re cut into. I always always always add mushrooms though, it just adds a lot more depth to the flavor. Get creative and see what you and your family prefer 🙂

Can I make the wontons ahead of time?

Yes, you can! Because I’m usually making these in a large amount for my family, I tend to stuff the wontons ahead of time and then just boil them in the broth when I’m ready to cook it. Just be sure to keep the stuffed wontons somewhat moist prior to cooking – they will harden if they’re left out so make sure you use a damp paper towel to cover them up.



For the wontons:
  • Wonton wrappers
  • 1 cup sliced mushrooms
  • 1/4 cup chopped scallions
  • 1 tsp grated ginger
  • 2 cloves minced garlic
  • 1.5 tbsp tamari
  • 1.5 tbsp gluten free hoisin sauce
  • 1 tsp rice vinegar
  • 1/2 tsp red chili paste
For the soup:
  • 4 cups good veggie broth
  • 3 tbsp tamari
  • 1 tsp grated ginger
  • 2 cloves minced garlic
  • 1.5 tsp rice vinegar
  • 1/2 tsp red chili paste
  • Chopped scallions
  • Wrapped wontons



Off On

  1. Start by making the wontons first. In a hot skillet, sauté ginger and garlic. As soon as it starts to stick to the pan, add the rice vinegar and mushrooms.

  2. Sauté for 1-2 minutes, then add the chopped scallions, Tamari, hoisin, and chili paste. Cook until the mushrooms are fully cooked through and there’s no moisture remaining. Remove from heat
  3. Have your wonton station ready - have a bowl of water ready to go to dip your fingers in (this will help seal the wontons), have your wrappers ready to go, your mixture in a bowl with a spoon, and a clean plate to transfer the wontons to.
  4. Take a wrapper and place it in front of you diagonally - it should look like a diamond. Place a spoonful (about 1 tsp) of mixture in the center of the wrapper
  5. Dip your finger in the water and line the edges of the wrapper. Fold diagonally starting from the bottom corner to the top corner - to form a triangle. Press down the edges to make sure they are tightly sealed.
  6. Gently life the wonton and place your thumb in the middle to press down - take the left side and fold it inward halfway - using your finger add a little water on the fold, now take the right side and fold it inward placing it over the left fold - press down to seal.
  7. Repeat until all the mixture is finished. Set aside
  8. To make the broth, sauté the ginger and garlic in a stock pot. Sauté for 30 secs-1 minute.

  9. Add the veggie broth, tamari, rice vinegar, and chili paste. Bring to a boil
  10. Add in the wrapped wontons and reduce the heat to medium. Let simmer for 3-4 minutes.
  11. Keep an eye on the wontons as you don’t want to overcook them.
  12. Once cooked, remove from heat and garnish with chopped scallions
    vegan Wonton Soup

1 Comment

  • Reply
    lachlan Steele
    October 19, 2021 at 6:28 am

    how many wontons does this recipe make

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