Vegan Vegetable Wonton Soup
Few things hit quite like a steaming bowl of wonton soup on a cold evening, and this plant-based version delivers every bit of that comfort. The filling combines pressed tofu, finely chopped shiitake mushrooms, and salted napa cabbage — a technique that draws out excess moisture so the wontons stay plump and satisfying rather than soggy. Toasted sesame oil, fresh ginger, and tamari tie everything together with that deeply savory, aromatic flavor you'd expect from a restaurant bowl. The broth gets its depth from simmering with sliced ginger before the tamari and sesame oil go in, and the baby bok choy cooks just long enough to stay bright and tender. Folding the wontons into their classic nurse's-cap shape is easier than it looks, and the cornstarch slurry keeps every edge sealed tight during cooking. A drizzle of chili oil and fresh scallion greens at the end bring a little heat and color that make each bowl feel genuinely special. Serves 4, so it's just as good for a weeknight dinner as it is for impressing guests.
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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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