Emulsifier Free Vegan Wonton Soup
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Learn more →Ingredients
4 servings
For the wontons
- 24 square wonton wrappers (vegan)
- 8 oz firm tofu, pressed and finely crumbled
- 4 oz fresh shiitake mushrooms, stems removed, finely chopped
- 2 scallions, thinly sliced
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- ¼ tsp white pepper
- 1 tbsp water, for sealing
For the broth
- 6 cups vegetable broth
- 1 tbsp tamari
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, thinly sliced
- ½ tsp white pepper
For serving
- 2 scallions, thinly sliced
- 1 tsp chili oil (optional)
Instructions
- 1
Press the tofu firmly between paper towels or a clean kitchen towel for at least 5 minutes, then crumble it finely into a medium bowl. Add the chopped shiitake mushrooms, sliced scallions, 1 tbsp tamari, 1 tsp sesame oil, grated ginger, and 1/4 tsp white pepper. Stir until the filling is evenly combined and holds together when pressed.
- 2
Set a wonton wrapper on a clean, dry surface. Place 1 heaping teaspoon of filling in the center. Dip your finger in the water and run it along all four edges of the wrapper. Fold the wrapper in half diagonally to form a triangle, pressing firmly to seal out any air pockets. Bring the two bottom corners of the triangle together, overlapping them slightly, and press to seal. Place the finished wontons on a lightly floured baking sheet and cover with a damp towel while you repeat with the remaining wrappers and filling.
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