Seed Oil Free Vegan Vegetable Wonton Soup

Total time1 hr

Prep time40 min

Cook time20 min

Seed Oil Free Vegan Vegetable Wonton Soup

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Ingredients

4 servings

For the wontons

24 square wonton wrappers (vegan)
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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)
Omit this
This ingredient likely doesn’t work for the diet.
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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