Vegan Classic Won Ton Soup
Savor the comforting warmth of Vegan Classic Won Ton Soup, a plant-based twist on a beloved Asian favorite. This delightful recipe features delicate vegan won tons filled with a flavorful blend of crumbled tofu, spinach, cilantro, and sesame seeds, perfectly seasoned with hints of ginger and garlic. The won tons are simmered in a robust vegetable broth infused with soy sauce and enriched with hearty shiitake mushrooms, vibrant bok choy, and julienned carrots. Quick to prepare with just 30 minutes of prep time, this soulful soup is ideal for chilly evenings or a light, nourishing meal. Garnished with fresh green onions and a drizzle of sesame oil, it’s a vegan masterpiece that’s both wholesome and irresistibly aromatic. Perfect for fans of vegan Asian recipes and those seeking a dairy-free, meatless comfort food option!
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Recipe Information
Ingredients
- 2 tablespoons sesame oil
- 3 units garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 unit carrot, julienned
- 1 cup shiitake mushrooms, sliced
- 3 units green onions, chopped
- 2 cups bok choy, chopped
- 8 cups vegetable broth
- 3 tablespoons soy sauce
- 24 units vegan won ton wrappers
- 1 cup firm tofu, crumbled
- 1 cup spinach, chopped
- 0.25 cup cilantro, chopped
- 1 tablespoon sesame seeds
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Heat 1 tablespoon of sesame oil in a large pot over medium heat. Add minced garlic and ginger, stirring for 1-2 minutes until fragrant.
Add the julienned carrot and sliced shiitake mushrooms. Cook until the mushrooms are tender, about 5 minutes.
Pour in the vegetable broth and bring to a boil. Add soy sauce and chopped bok choy, reduce heat to a simmer.
While the broth simmers, prepare the won ton filling by mixing crumbled tofu, chopped spinach, cilantro, sesame seeds, salt, and pepper in a bowl.
Combine cornstarch and water in a small bowl, stirring to create a cornstarch slurry.
To assemble the won tons, place a small spoonful of filling in the center of each wrapper. Use your finger to moisten the edges with the cornstarch slurry. Fold the wrapper in half to form a triangle, press the edges to seal.
Gently drop each won ton into the simmering broth and cook for 3-4 minutes or until they float to the top.
Stir in chopped green onions and the remaining 1 tablespoon of sesame oil. Adjust seasoning with salt and pepper.
Serve the soup hot, garnished with additional chopped cilantro if desired.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.9 g | 22% | |
| Saturated Fat | 2.9 g | 15% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1931 mg | 84% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 10.3 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 310 mg | 24% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1491 mg | 32% | |
*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.
