Crumbled tofu, finely chopped shiitake, and fresh ginger come together into a savory, umami-packed filling that holds its shape beautifully once it's folded and sealed. Each wonton gets dropped into rolling water until it turns tender and translucent, then lands in a fragrant broth built on ginger and toasted sesame oil for a base that's deeply savory without any heaviness. A scattering of fresh scallions and an optional drizzle of chili oil finish the bowl with brightness and a little heat. It's the kind of soup that feels restorative and light, perfect for a chilly night when you want something warming but not weighed down. This one is a great fit for a gluten free kitchen, so you can enjoy that classic wonton soup experience without a second thought.
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Mom's Place Gluten-Free Egg Rolls or Wonton Wrappers 11.5 oz
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.
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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