Vegetarian Wonton Soup with Pork Wontons

Total time55 min

Prep time35 min

Cook time20 min

Vegetarian Wonton Soup with Pork Wontons

Delicate wonton wrappers get folded into neat little pleated purses, then simmered until they turn silky and translucent, landing in a fragrant, ginger-infused broth that's been rounded out with a touch of soy sauce and sesame oil. Scallions add a bright, sharp finish, while the ginger slices simmered right into the broth give it that deep, warming aroma good wonton soup is known for. Each bowl comes together fast, with the wontons cooking directly in the pot before being ladled into the seasoned broth with plenty of scallion greens on top. It's comforting, brothy, and satisfying in that classic soup-dumpling way, and it's a solid pick for a vegetarian table. Serve it steaming hot as a light lunch or the opening course to a bigger spread — either way, it disappears fast.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

4 servings

For the wontons

1 lb ground pork
CHi Organic Plant-Based Ground Pork Original Hungry Planet Plant-Based Ground Pork, Vegan Omnipork Ground Plant-Based Prok-Style Ground
See all
Chef's tip
Pick the form that matches the recipe - a raw, moldable ground for patties, meatballs, or meatloaf; crumbles only for loose browned meat. Cook it in the recipe like the meat, checking doneness against the package guidance.
2 tbsp soy sauce
1 tbsp shaoxing wine
1 tsp sesame oil
1 tsp fresh ginger, finely grated
2 scallions, thinly sliced (white and light green parts only, for filling)
½ tsp white pepper
½ tsp salt
24 square wonton wrappers (about 3-inch squares)

For the broth

6 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 slices fresh ginger (about ¼-inch thick)
1 tbsp soy sauce
1 tsp sesame oil
¼ tsp white pepper
2 scallions, thinly sliced (green tops, for broth and serving)

Instructions

1
In a medium bowl, combine the ground pork, 2 tbsp soy sauce, Shaoxing wine, 1 tsp sesame oil, grated ginger, sliced scallion whites and light greens, 1/2 tsp white pepper, and 1/2 tsp salt. Stir vigorously in one direction for about 1 minute until the mixture is cohesive and slightly sticky.
2
Set a small bowl of water nearby. Place a wonton wrapper on a clean work surface and add 1 heaping teaspoon of filling to the center. Dip a finger in the water and moisten 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 — the wonton will look like a nurse's cap. Repeat with the remaining wrappers and filling to make 24 wontons.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!