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Deconstructed Vegan Wonton Soup Recipe

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★★★★★

4.8 from 113 reviews

This Deconstructed Wonton Soup offers all the comforting flavors of traditional wonton soup with a vegan twist. Featuring a fragrant broth infused with ginger, garlic, and shiitake mushrooms, it incorporates plant-based sausage as the filling and wonton wrappers for texture, making it a flavorful and satisfying dish perfect for a cozy meal.

Ingredients

Scale

For the Broth:

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups roughly chopped white onion
  • ¼ cup roughly chopped ginger
  • 6 cloves garlic, smashed
  • 8 cups vegan chicken broth or vegetable broth, divided
  • 1 oz dried shiitake mushrooms (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil

For the Wonton Filling:

  • 14 oz vegan ground sausage or beef
  • ¼ cup panko breadcrumbs
  • 2 prepared vegan eggs
  • 1 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon minced chives
  • 2 teaspoons rice vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon granulated sugar

For the Soup:

  • 3–4 baby bok choy, roughly chopped
  • 15 wonton wrappers, quartered or sliced
  • Sliced green onion for serving
  • Chili oil for garnish

Instructions

  1. Prepare the Broth: In a large pot, heat the olive oil over medium heat. Add the chopped white onion, ginger, and smashed garlic cloves, sautéing until fragrant and the onions are translucent. Pour in 6 cups of the vegan chicken or vegetable broth and bring to a simmer. Add dried shiitake mushrooms if using, and let the broth infuse for 15-20 minutes for deep flavor.
  2. Make the Wonton Filling: In a mixing bowl, combine the vegan ground sausage or beef, panko breadcrumbs, prepared vegan eggs, soy sauce, grated ginger, minced chives, rice vinegar, black pepper, and sugar. Mix thoroughly until well incorporated.
  3. Cook the Wonton Filling: Using a spoon, scoop small portions of the filling and pan-fry in a lightly oiled skillet over medium heat until browned and cooked through, approximately 5-7 minutes. Set aside.
  4. Assemble the Soup: To the simmering broth, add the remaining 2 cups of broth, soy sauce, rice vinegar, and sesame oil. Add the chopped baby bok choy and quartered wonton wrappers. Simmer for 3-5 minutes until the bok choy is tender and the wonton wrappers are soft.
  5. Serve: Divide the cooked wonton filling among bowls and ladle the hot broth with bok choy and wonton wrappers over the top. Garnish with sliced green onion and a drizzle of chili oil to taste.

Notes

  • You can substitute fresh shiitake mushrooms if dried are unavailable; just reduce soaking time accordingly.
  • For a gluten-free version, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free soy sauce.
  • Adjust the amount of chili oil based on your preferred spice level.
  • This recipe can be made fully vegan by using vegan eggs and vegan ground meat alternatives.

Keywords: Deconstructed Wonton Soup, Vegan Wonton Soup, Vegan Asian Soup, Plant-based Wonton, Easy Wonton Soup

Find it online: https://mjrecipe.com/deconstructed-vegan-wonton-soup-recipe/