Mock Wonton Soup
Discover the comforting flavors of Mock Wonton Soup, a delightful plant-based twist on the classic Chinese favorite. This recipe delivers all the cozy vibes of traditional wonton soup without the dumpling wrappers, featuring tender, tofu-based "wontons" infused with ginger, garlic, and soy sauce for an umami-packed experience. Fresh spinach, shredded carrots, and scallions lend vibrant color and texture to the nourishing vegetable broth, while optional rice noodles make it even heartier. Ready in just 35 minutes, this quick and easy vegan soup is perfect for a weeknight dinner or light lunch. Serve it piping hot and savor every spoonful of this wholesome, guilt-free comfort food!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 8 cups Vegetable broth
- 3 Garlic cloves, minced
- 2 teaspoons Fresh ginger, minced
- 3 tablespoons Soy sauce
- 1 teaspoon Toasted sesame oil
- 1 block Extra-firm tofu, crumbled
- 4 Scallions, finely chopped
- 1 cup Shredded carrots
- 2 cups Fresh spinach leaves
- 4 ounces Rice noodles (optional)
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
In a large pot over medium heat, combine vegetable broth, minced garlic, and ginger. Bring to a gentle simmer for 5 minutes to infuse the flavors.
While the broth simmers, prepare the tofu mixture. In a medium bowl, mix crumbled tofu, 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, chopped scallions, shredded carrots, salt, and black pepper until well combined.
In a small bowl, mix together the cornstarch and water to create a slurry. Pour the slurry into the tofu mixture and stir until it starts to bind slightly.
Optional: If using rice noodles, cook them according to the package instructions, then drain and set aside.
Add the remaining 1 tablespoon of soy sauce to the broth. Taste the broth and adjust seasoning if necessary.
Scoop small spoonfuls of the tofu mixture and carefully drop them into the simmering broth. These will mimic wonton-like dumplings. Cook for 5-7 minutes or until the tofu 'wontons' are firm.
Add the fresh spinach leaves to the broth and stir gently until wilted, about 1-2 minutes.
If using rice noodles, divide them into serving bowls. Ladle the mock wonton soup over the noodles.
Serve hot, garnished with additional scallions if desired.
Nutrition Facts
Calories |
334 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.2 g | 13% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1834 mg | 80% | |
| Total Carbohydrate | 46.1 g | 17% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 9.5 g | ||
| Protein | 19.0 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 303 mg | 23% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1219 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
