Vegan Wonton Soup
Wonton soup has a reputation for being one of those takeout-only dishes, but this plant-based version proves it's absolutely worth making at home. The filling combines pressed and crumbled firm tofu with finely chopped fresh shiitake mushrooms, scallions, tamari, toasted sesame oil, and grated ginger — a savory, umami-packed mixture that holds together beautifully inside each folded wrapper. Folding the wontons into little triangles and tucking the corners together is easier than it looks, and there's something genuinely satisfying about lining up a tray of them before they hit the pot. The broth is quietly brilliant — just vegetable stock simmered with tamari, sesame oil, sliced ginger, and white pepper, but it tastes deeply warming and aromatic. Once the wontons float to the surface after a few minutes of boiling, they're silky and tender in a way that feels almost luxurious. Ladle everything into bowls, scatter over fresh scallions, and add a drizzle of chili oil if you want a little heat. This recipe makes four servings, so it's perfect for a cozy weeknight dinner or a weekend project that pays off in a big, comforting bowl.
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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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