Vegetarian Classic Won Ton Soup
Delight in the comforting warmth of our Vegetarian Classic Won Ton Soup, a plant-based spin on a beloved Chinese classic. Bursting with flavor, each handcrafted won ton features a savory filling of extra firm tofu, shiitake mushrooms, green onions, garlic, and ginger, delicately wrapped in silky wonton wrappers. Simmered in a rich vegetable broth infused with soy sauce and sesame oil, this hearty soup is enriched with tender baby spinach and finished with a touch of cornstarch for a perfectly balanced texture. Quick to prepare and ideal for cozy weeknight dinners, this easy vegetarian recipe is topped with fresh cilantro for a fragrant finish. Perfect for soup lovers searching for a meat-free meal that doesn't compromise on bold, authentic taste!
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Recipe Information
Ingredients
- 200 grams extra firm tofu
- 100 grams shiitake mushrooms
- 3 stalks green onions
- 50 grams baby spinach leaves
- 1000 ml vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 24 pieces wonton wrappers
- 2 cloves garlic
- 1 teaspoon fresh ginger
- 0.5 teaspoon salt
- 0.5 teaspoon white pepper
- 500 ml water
- 1 teaspoon cornstarch
- 2 tablespoons cilantro leaves
Instructions
Drain the tofu and crumble it finely using your hands or a fork. Finely chop the shiitake mushrooms and green onions.
In a large mixing bowl, combine the crumbled tofu, chopped mushrooms, chopped green onions, crushed garlic cloves, grated fresh ginger, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, salt, and white pepper. Mix well.
Lay out the wonton wrappers on a clean surface. Place about 1 teaspoon of filling at the center of each wrapper.
Fold each wonton wrapper in half, moisten edges with water, and press to seal, ensuring there are no air pockets. You can bring the ends together and pinch to form a traditional shape.
In a large pot, bring the vegetable broth and water to a boil. Add 1 tablespoon of soy sauce.
Reduce the heat to medium and carefully drop the won tons into the broth. Simmer for approximately 5 minutes or until they float to the surface and are cooked through.
Add the spinach leaves to the pot and cook for an additional 2 minutes until wilted.
In a small bowl, mix the cornstarch with a little cold water to make a slurry. Add the slurry to the soup to thicken slightly, stirring well.
Taste the broth and adjust the seasoning with additional soy sauce or salt if needed.
Serve hot in bowls, garnished with cilantro leaves.
Nutrition Facts
Calories |
1338 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.3 g | 54% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 8.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5552 mg | 241% | |
| Total Carbohydrate | 175.3 g | 64% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 21.5 g | ||
| Protein | 75.7 g | 151% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1748 mg | 134% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 3524 mg | 75% | |
*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.
