Red Meat Allergy Friendly Vegan Vegetable Wonton Soup
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Learn more →Ingredients
4 servings
For the wontons
- 24 square wonton wrappers (vegan)
- 1 tbsp cornstarch
- 1 tbsp water
For the filling
- 8 oz firm tofu, pressed and finely crumbled
- 1 cup napa cabbage, finely shredded
- 4 oz shiitake mushrooms, stems removed, finely chopped
- 3 scallions, thinly sliced (white and green parts separated)
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp white pepper
- ½ tsp salt
For the broth
- 6 cups vegetable broth
- 1 tbsp fresh ginger, thinly sliced
- 2 tbsp tamari
- 1 tsp toasted sesame oil
- ½ tsp white pepper
- 2 cups baby bok choy, halved lengthwise
For serving
- 1 tsp chili oil (optional)
- 2 scallions, green parts only, thinly sliced (optional)
Instructions
- 1
Place the shredded napa cabbage in a colander, toss with the 1/2 tsp salt, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer to a large bowl.
- 2
Add the crumbled tofu, chopped shiitake mushrooms, white parts of the 3 scallions, 1 tbsp tamari, 1 tsp sesame oil, 1 tsp grated ginger, and 1/4 tsp white pepper to the bowl with the cabbage. Mix until evenly combined and the filling holds together when pressed.
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