• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Haricoco
  • About
  • Recipes
  • Regions
  • More...
  • Nav Social Menu

    • E-mail
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • About
  • Recipes
  • Regions
  • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About
    • Recipes
    • Regions
    • More...
    • E-mail
    • Facebook
    • Instagram
    • Pinterest
  • ×

    HOME » Soups » Delicious vegan Won-ton soup, easy to make

    Delicious vegan Won-ton soup, easy to make

    Feb 17, 2020 · Leave a Comment

    Jump to Recipe - Print Recipe

    I love making and even more so eating won-ton soup. It does take a bit of preparation but it is really not difficult to make, but it is oh so rewarding! So don't wait any longer for your favourite Chinese restaurant, just make those delicious won-tons yourself.

    Wonton soup close up

    Estimated reading time: 4 minutes

    Jump to:
    • 🥘 Main ingredients
    • 🔪 Instructions
    • 🍷 Beverage pairing
    • 📋 Recipe
    • Wonton soup

    🥘 Main ingredients

    wonton soup ingredients
    • various fresh mushrooms
    • various dried mushrooms
    • firm smoked tofu
    • garlic
    • ginger
    • soy sauce
    • sesame oil
    • chives
    • wonton wrappers, or make your own
    • vegetable stock
    • Chinese cabbage
    • rice vinegar
    • onion

    You can use any type of filling. I always like using mushrooms, soy, miso, as I love the strong umami flavours. But you could easily use a mixture of carrot, cabbage and ginger. Or any finely chopped vegetables. Make sure you prepare the filling ahead of time, and that the filling is well drained (or even pressed if very watery).

    It is important to use strong flavours in your won-tons fillings, otherwise they can become blend and tasteless very quickly. It is good to 'over' season your filling.

    🔪 Instructions

    This recipe is all about having a great and very flavoursome home made vegetable stock.

    Add your favourite spices, bring to the boil, and let it very gently simmer before you add the won tons, otherwise the won tons might break open. Add your favourite leaves or cabbage and top with a bit of crunchiness from spring onions, nuts or seeds. It's that easy!

    You could easy prepare the won-tons ahead of time, as long as you keep them well covered because they dry out very quickly. But once you have them prepared it is very quick and easy to make the soup. So it could be a great recipe for a dinner party, you will impress your guests!

    • Won ton making and folding
      making round wontons
    • wonton soup TOP
      Top picture

    🍷 Beverage pairing

    red wine poured into wine glass

    There are a lot of people who don't drink wine nor beer with a soup, as a soup is already a liquid. But for some a dinner is not complete with a glass of something to go with it.

    This soup can be greatly enjoyed with a nice cold refreshing beer. But if you do prefer to drink a wine then you might want to opt for a young and fruity red. Like a young pinot noir, or a young gamay. It would go well with the mushroom & umami flavours of this won-ton soup.


    Make sure to add @haricoco1 to your instagram post, I can't wait to see your creations of this delicious soup recipe.

    📋 Recipe

    wonton soup

    Wonton soup

    Print Pin Comment
    Prep Time: 55 minutes
    Cook Time: 10 minutes
    Total Time: 1 hour 5 minutes
    Servings: 4
    Calories: 650.88kcal

    Ingredients

    For the won ton filling

    • 50 g ⅔ cup mushrooms, finely chopped
    • 5 dried shitake mushrooms rehydrated and finely chopped (keep the liquid)
    • 50 g ⅕ cup firm smoked tofu, pressed
    • 2 cloves of garlic peeled and finely chopped
    • 1 cm ½ inch of fresh ginger, finely chopped or grated
    • 2 tablespoon soy sauce spicy soy sauce if you want to add some spice
    • 1 teaspoon of sesame oil
    • 2 tablespoon finely chopped chives
    • 16-20 wonton wrappers bought or home-made

    For the soup

    • 1250 ml 5 cups home-made vegetable stock
    • 1 tablespoon fresh ginger finely chopped
    • 1 teaspoon fresh garlic minced
    • The leftover liquid from soaking the dried mushrooms
    • ½ Chinese cabbage shredded
    • 2 spring onions chopped
    • 2 tablespoon soy sauce
    • 1 tablespoon rice vinegar

    For the wonton wrappers

    • 190 g 1 ½cups of all purpose flour
    • 118 ml ½ cup of hot water (just boiled)
    • Cornstarch for dusting

    Instructions

    • for the wonton dough (if making your own)
    • Place the flour in a bowl, and make a well in the middle, slowly start adding the hot water while mixing.
    • Once all the water is absorbed by the flour, make a ball with your hands, and start kneading for 2 minutes on a clean service.
    • If the dough feels softened and not sticky cover it and leave to rest 30 minutes. (If the dough feels sticky add flour, if it feels too dry add some water).
    • After 30 minutes with a rolling pin, roll out the dough to a thickness of about 2 mm (on a clean and dusted surface).
    • With a sharp knife make squares or use a cup to make circles.
    • Make sure that the dough which you are not working with is always covered, as it dries out very quickly.
    • For the wontons filling
    • Place the tofu, ginger and garlic in a food processor, pulse until well combined but not mushy.
    • Heat the sesame oil in a frying pan or wok, and add the finely chopped mushrooms with a pinch of salt. Stir-fry for 3 – 4 minutes and add the garlic, ginger, and tofu mixture.
    • Continue stir-frying for 2 more minutes.
    • Add the soy sauce, and chives, and take of the heat to cool down.
    • Once cooled down enough put in a bowl or tray.
    • Take your wonton wrappers, and put 1 teaspoon of filling in the middle.
    • With wet fingers, slightly wet the edges of the wrappers, and fold the wrapper into a triangle, try to get all the air out. Once you have your triangle, fold the two outer corners forward to the middle, and stick them together with a bit of water. This is just one way of folding, search the internet for other folds you might want to use. This one is very easy.
    • If you happen to have round wrappers, you can use the half moon shapes.
    • For the soup
    • Use a little bit of sesame oil to coat your pan. Heat the oil, and add the ginger and garlic and sauté for 2 – 3 minutes.
    • Add the vegetable stock and the liquid from the dried mushrooms. Bring to the boil.
    • Once you have a nice steady low simmer, add the wontons one by one, and leave them to cook until they are all done, and floating (approx. 5 minutes).
    • Add the shredded cabbage, stir in the soy sauce and the rice vinegar.
    • Check your seasoning, and serve with spring onion on top.

    Notes

    The preparation of this soup takes a bit of time, but it is worthwhile 😉 > You can easily adjust the filling to your own liking. Add cabbage, spinach, paksoi, or any other vegetables to the soup or to the filling.
     

    Nutrition

    Serving: 1g | Calories: 650.88kcal | Carbohydrates: 126.84g | Protein: 23.12g | Fat: 4.8g | Saturated Fat: 0.78g | Cholesterol: 12.96mg | Sodium: 1761.43mg | Fiber: 5.72g | Sugar: 1.91g | Vitamin A: 3.01IU | Vitamin C: 5.91mg | Calcium: 13.31mg | Iron: 44.39mg
    Tried this recipe?Let us know how it was!

    This Wonton soup recipe is part of my new series; 'Travels of taste'. We use our taste buds to travel the world and discover the use of our senses and imaginations to meet other cultures through food. So today we find ourselves in China. If you are ready to imagine yourself travelling through China whilst discovering all its flavours. Check out my full China 'travels of taste' post; >>> China, It's all about FOOD!

    More Soups

    • miso&mushroom soup
      Chinese miso & mushroom soup, Umami rich
    • Vegan Borscht soup
      Vegan Borscht, delicious & rich, with wine pairing
    • carrot and coriander soup
      Spicy roasted carrot & coriander soup. Easy and quick!
    • pumpkin & chestnut soup
      Pumpkin and chestnut soup, with wine pairing

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • pickled red onions in a jar
      Pickled red onions. A must-have in your fridge
    • roasted beets from oven
      Roasted Beetroots, use in so many ways!
    • Cauliflower rice
      Cauliflower rice, low calorie and Not Boring!
    • burned aubergine curry Top
      Burnt aubergine curry (without a gas hob), Super tasty!
    • vegan shepherds pie portion
      Vegan Shepherd's pie, Umami rich comfort food
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • strawberries and pepper tasting platter
      Unique strawberry tasting, A true experience!


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Plant based food & wine pairing

    The Author

    bio picture

    Living on the Mediterranean and Passionate about plant based cooking with local and seasonal produce, home brewing and wine pairing. Living the good life, while keeping the planet in mind! >> find out more...


    Latest posts

    • vegan meatballs, aubergine balls
      Vegan meatballs (Aka Aubiballs)
    • zaalouk, aubergine salad
      Zaalouk, Easy & delicious Moroccan aubergine salad
    • peanut sauce in bowl
      The Best, Saté sauce (peanut sauce) Easy to make
    • vegan burger
      Delicious vegan burger, great for the bbq or grill!
    • sustainable internet usage
      Sustainable internet usage in 2021
    • vegan basil pesto
      Vegan Pesto, simple and easy to make
    • minestrone soup
      Minestrone soup, super tasty and a healthy warmer.
    • egyptian koshari
      Koshari, a must-try multicultural Egyptian dish


    Vegan for Foodies

    More time to advance your cooking skills? Gourmet vegan cooking for creative brains...

    • pumpkin risotto
      Vegan pumpkin risotto, without rice.
    • Tarragon croquette
      Tarragon croquette with smoky puree
    • ratatouille filo purse
      Ratatouille filo purse, a taste of the Mediterranean!
    • black garlic spelt with broccoli
      Black garlic spelt with broccoli, a deliciously nutty dish

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    Sign up! And get the most out of it

    Contact

    • Contact
    • Services
    • Work with me

    Copyright © 2019 - 2022 HARICOCO

    Haricoco data and cookie consent
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT