Vegan Wonton Noodles
Dive into a comforting bowl of Vegan Wonton Noodles, a hearty and flavorful plant-based twist on a classic dish. This recipe combines tender vegan wontons stuffed with a savory mix of tofu, mushrooms, and aromatic seasonings, served over a bed of silky rice or wheat noodles. The rich, creamy broth, made with vegetable stock and soy milk, is perfectly balanced with a touch of soy sauce, white pepper, and ginger, making each slurp irresistibly satisfying. Paired with steamed greens like bok choy or spinach, this dish is both nourishing and indulgent, ideal for cozy dinners or special occasions. Ready in under an hour, this recipe is perfect for anyone craving authentic flavor with a vegan, gluten-free-friendly flair.
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Recipe Information
Ingredients
- 20 pieces wonton wrappers (vegan-certified)
- 200 grams firm tofu
- 100 grams button mushrooms
- 3 stalks scallions
- 2 tablespoons soy sauce (gluten-free if needed)
- 1 teaspoon sesame oil
- 2 cloves garlic
- 1 teaspoon ginger
- 4 cups vegetable stock
- 1 cup soy milk (unsweetened)
- 200 grams rice noodles or wheat noodles (vegan-certified)
- 200 grams bok choy or spinach
- 0.5 teaspoon white pepper
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Prepare the filling for the wontons by crumbling the tofu into a bowl.
Finely chop the mushrooms, scallions, garlic, and ginger, and mix them into the tofu.
Add 1 tablespoon of soy sauce and the sesame oil to the tofu mixture. Mix well.
Prepare a small bowl of water to seal the wonton wrappers.
Place about 1 teaspoon of filling in the center of a wrapper. Dip your finger in water and run it along the edges of the wrapper.
Fold the wrapper in half to create a triangle or rectangle, pressing to seal, then gently bring the two corners together and seal with water.
Repeat until all the wrappers are filled.
In a pot, heat the vegetable stock and 1 tablespoon of soy sauce. Add white pepper and bring to a simmer.
Dissolve the cornstarch in 2 tablespoons of water and stir into the broth to slightly thicken. Add the soy milk and whisk gently to combine.
Cook the noodles according to their package instructions and set aside.
Steam or blanch the bok choy or spinach for a few minutes until tender.
In a separate pot of boiling water, cook the wontons for 3-4 minutes or until they float to the top. Drain and set aside.
Divide the cooked noodles into serving bowls.
Top the noodles with wontons and steamed greens.
Ladle the hot broth over the noodles and garnish with additional sliced scallions, if desired.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6930 mg | 301% | |
| Total Carbohydrate | 417.1 g | 152% | |
| Dietary Fiber | 31.3 g | 112% | |
| Total Sugars | 23.0 g | ||
| Protein | 100.8 g | 202% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1218 mg | 94% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3890 mg | 83% | |
*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.
