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Mushroom Wonton Soup! Homemade wontons with mushrooms and tofu served in a rich mushroom broth.
When you can’t find what you need, you make it yourself.
That’s my attitude about most vegetarian items. Since it’s hard to find them on certain menus, I turn to my own kitchen for the foods I’m craving.
That’s how a felt a few weeks ago, sick as a dog from a cold that I couldn’t shake and craving wonton soup. As a child, I swear my illnesses were cured from a giant vat of wonton soup, that my mom would order from our local Chinese shop. While I know that soup didn’t contain magical powers, try telling that to my 9-year-old brain. Sick –> wonton soup –> much better.
Since food memories are powerful things, I spent a good hour scouring Yelp and menu sites seeking out vegetarian wontons in St. Louis. Update: it doesn’t exist.
So, I did what I do best. Dragged myself to the store, bought a handful of ingredients and got to work. Even in my sick state, I couldn’t shake the incredible urge to slurp down chewy wontons in a yummy broth.
The greatest part about this recipe is that it’s not terribly difficult to create. Yes, you’re making homemade wontons so some time is involved, but it’s easier than it looks. Put on a TV show or a podcast (can’t get enough of Pod Save America right now) and get to work.
Once you make the wontons, you’re ready for the soup! I cheat and use Pacific Foods mushroom broth because it’s incredibly flavorful and easy. But, if you’re really going to go for it, a homemade mushroom broth would be amazing here. (I’ve got a killer recipe in my cookbook)
Since the wontons get soggy after cooking, freeze whatever you uncooked portions you don’t need. Place the prepared wontons in a single layer on a cookie sheet and freeze. Then, place the wontons in a plastic bag until ready to use. When you need wonton soup on the fly, heat up some broth and drop them in.
While this soup doesn’t contain any dairy or egg components, if you want a vegan version, make sure to purchase vegan egg roll wrappers. You can find them in specialty/Asian markets and online.
Print
Mushroom Wonton Soup
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: dinner, soup, healthy
- Method: soup
- Cuisine: vegan, asian inspired
Description
Mushroom Wonton Soup! Homemade wontons with mushrooms and tofu served in a rich mushroom broth. A vegetarian and vegan must!
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: dinner, soup, healthy
- Method: soup
- Cuisine: vegan, asian inspired
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 4 1x
- Category: dinner, soup, healthy
- Method: soup
- Cuisine: vegan, asian inspired
Scale
Ingredients
- ~24 wonton wrappers (use vegan for vegan version)
- 1 teaspoon sesame oil
- 4 ounces shiitake mushrooms (or combination of mushrooms)
- 8 ounces extra-firm tofu, pressed
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 1 tablespoon soy sauce
- 1 green onion, chopped
Wonton Soup
- 4 cups mushroom broth
- 2 cups vegetable broth
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- 1 cup shredded cabbage
- 1 tablespoon rice vinegar
- 1–2 tablespoons soy sauce
- 2 green onions, chopped
Instructions
Make the Wontons:
- Heat the sesame oil in a large skillet over medium heat. Add the mushrooms and cook until browned and water has evaporated off. Stir often, making sure mushrooms don’t stick.
- Crumble the tofu in the skillet along with the garlic, ginger and cook until heated through, about 3-5 minutes.
- Stir in the soy sauce and scallions, then place entire mixture in a food processor and pulse until coarsely ground.
- Take one wonton wrapper and place it on a cutting board, like a diamond. Place ~1 teaspoon of the filling in the middle of the wrapper, then lightly moisten the outside of the wrapper with water. Fold the bottom corner up to meet the top corner, making a triangle. Press down on the filling to squeeze out the air, then press down the edges to seal. Press the left and right sides of the triangle together, moisten the edges and seal.
- Repeat with the rest of the filling. Set aside to enjoy now, or freeze on a layer on a baking sheet, then place in a airtight bag or container in the freezer for up to 6 months.
Make the Soup:
- Place the mushroom and vegetable broth in a large pot and bring to a boil. Add in the garlic, ginger and cabbage, then stir to dissolve.
- Add in the cabbage and simmer over medium heat for 15-20 minutes to let the flavors deepen.
- Add the wontons and simmer until the wontons float, about 5 minutes. Remove from heat and stir in the rice vinegar and soy sauce. Stir in scallions and serve.
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(5 comments) leave a comment
How much vegetable broth?
Hi Roxane, 6 cups total
Yummy looking soup. Do you have any suggestions though for a vegan protein other than tofu for this recipe? I found out a few years ago, when I was having a hard time getting pregnant, that soy disrupts my hormones. Thanks.
I am thinking something like snow peas? they will have some protein.. Or possibly something like soaked nuts- walnuts are nice with mushrooms.
Hi Mireille, hm, I don’t know other options that would taste great in this one. Maybe just add in extra mushrooms?