Vegan Boiled Wonton Soup
Dive into the comforting warmth of this Vegan Boiled Wonton Soup, a plant-based twist on a classic favorite that's brimming with vibrant flavors and wholesome ingredients. Delicately wrapped vegan wontons are filled with a savory medley of tofu, shiitake mushrooms, carrots, and aromatic ginger and garlic, creating a filling that's both hearty and satisfying. Simmered in a rich vegetable broth alongside tender bok choy, this soup strikes the perfect balance between light and nourishing. Finished off with a sprinkle of sesame seeds and fresh green onions, it’s an elegant yet approachable dish that’s ideal for cozy nights or impressing guests. Ready in under an hour and packed with vegan-friendly goodness, this recipe is both a feast for the senses and a showcase of healthy, home-cooked comfort food.
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Recipe Information
Ingredients
- 20 pieces vegan wonton wrappers
- 1 block firm tofu
- 1 cup shiitake mushrooms
- 1 medium carrot
- 3 stalks green onions
- 3 cloves garlic
- 1 inch ginger
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
- 8 cups vegetable broth
- 2 cups bok choy
- 1 tablespoon sesame seeds
Instructions
Start by preparing the wonton filling: Drain and crumble the block of firm tofu into a mixing bowl.
Finely chop the shiitake mushrooms, carrot, and green onions; add to the tofu.
Mince the garlic cloves and grate the ginger, then add them to the mixture.
Season the mixture with soy sauce, sesame oil, salt, and pepper, mixing well to ensure all ingredients are evenly distributed.
Place a wonton wrapper on a clean surface. Place a teaspoon of filling in the center of the wrapper.
Moisten the edges of the wrapper with water, fold it in half diagonally to form a triangle, and press the edges together to seal.
Bring the two opposite corners of the longest side together, overlapping slightly, and press to seal. Set aside and repeat with remaining wrappers and filling.
Bring the vegetable broth to a boil in a large pot over medium-high heat.
Once boiling, gently add the wontons one by one to prevent them from sticking. Allow them to cook for about 5 minutes or until they float to the top.
Add the bok choy to the broth and cook for an additional 2-3 minutes until just tender.
Remove the pot from heat. Ladle the soup with wontons and bok choy into bowls.
Garnish with chopped green onions and sesame seeds before serving.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.2 g | 73% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 13.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7647 mg | 332% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 40.7 g | ||
| Protein | 98.8 g | 198% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 1309 mg | 101% | |
| Iron | 22.4 mg | 124% | |
| Potassium | 6004 mg | 128% | |
*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.
