Easy Wonton Soup Recipe Vegan - Seonkyoung Longest (2024)

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Easy Wonton Soup Recipe, Vegan!

I’ve shared my easy wonton recipe a few years ago (like, a really long time ago!) and I still remember all the memories you created in your kitchen. Thank you so much for sharing your stories with me! Lots of you made my east wonton soup with your kiddos and I loved seeing all the pictures and videos you sent to me! It was so lovely!

Early last year (2021), I went plant-based and I’ve been creating lots of inspirational and traditional Asian recipes since. It hasn’t been quite a full year yet, but I’ve been exposed to and experienced lots of plant-based food, recipes, and ingredients. There is so much to learn and I have so much to share with you. Therefore, I’m super thrilled to share my Easy Wonton Soup Recipe that is made vegan!

We all need to warm our bodies, soul and we all need a big hug to our spiritual being. Trust me, this easy wonton soup will do it. You will find yourself keep making this recipe over and over again, not because only it’s super yummy but also it comforts you. Are we ready to jump into the recipe? Let’s get started!

In a pot, add all the ingredients to the soup. (The ingredients list is below.) Cover, bring it to a boil. When it’s boiling, reduce heat to low and simmer for 15 minutes. Turn off the heat and let the flavor come through together.

5 cups water
2 1/2 tbsp yondu, Korean fermented vegetable sauce or 2 tsp veggie bouillon
1 tsp soy sauce
Pinch of salt
3 large slices of ginger
3 cloves garlic, crushed
2 green onions

Meanwhile, let’s make wontons.

For the main protein of my wontons, I’m going to use Omni Pork today. It has the remarkably same texture as real ground pork and it works amazing for any type of wontons, dumplings, etc. (It’s not sponsored!) You can find Omni Pork products at Wholefoods, Sprouts, or Down to Eart (Hawai’i) in a frozen section. You can also order online vegan stores like GTFO.

If you don’t want to use a processed product, you can use crumbled extra firm tofu or chopped rehydrated mushrooms. (You can use fresh mushrooms too, but rehydrated mushrooms has more texture and flavor)

In a mixing bowl, add all the ingredients for the wonton (The ingredients list is below). Mix well with a pair of chopsticks until all the ingredients are well combined.

4 oz omni pork ground, plant-based ground meat, crumbled extra firm tofu or chopped mushrooms
1 tsp soy sauce
1 tsp cornstarch
1/4 tsp sesame oil
1/4 tsp sugar
Pinch of white or black pepper
1 clove garlic, grated
1/2 tsp grated ginger
1 green onion, chopped

You will need 20 to 23 square wonton wrappers for this recipe. You could use round wrappers, but the shape we’re going for, square ones works the best. Take the wrappers we need for the recipe, and the rest of them, wrap them tightly and put them back in the freezer or refrigerator for later use. Place wonton wrappers on a working surface or a plate and cover with a damp towel/paper towel so it will stay nice and moisturized while we are working on wontons.

Take a wonton wrapper on your left palm (right palm if you are a left-handed person) and paint the edges of the wrapper lightly with a little bit of cold water – using your finger. Place 1/2 teaspoon of the filling in the center and fold in half, triangle shape. Seal tightly by pinching edges together with your fingers. Paint one of the lower side corners of the triangle with a little bit of water and bring both sides together (Watered side down). Press well and repeat with the remaining wrappers and filling. Place wontons 1/2” apart on a parchment paper-lined baking sheet.

When the wontons are ready, discard the solid ingredients from the soup and bring it back to boil. When it’s boiling, carefully add wontons and cook for 3 to 5 minutes. (Wontons will be fully cooked in 2 to 3 minutes, but cooking it a bit longer will help the wonton flavors to melt into the soup.) Add salt and pepper to taste at this point.

Ingredients

Scale

For the Soup

5 cups water
2 1/2 tbsp yondu, Korean fermented vegetable sauce, or 2 tsp veggie bouillon
1 tsp soy sauce
Pinch of salt
3 large slices of ginger
3 cloves garlic, crushed
2 green onions

For the Wontons

4 oz Omni pork ground, plant-based ground meat, crumbled extra firm tofu, or chopped mushrooms
1 tsp soy sauce
1 tsp cornstarch
1/4 tsp sesame oil
1/4 tsp sugar
Pinch of white or black pepper
1 clove garlic, grated
1/2 tsp grated ginger
1 green onion, chopped
20 to 23 square wonton wrappers

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Instructions

In a pot, add all the ingredients to the soup. Cover, bring it to a boil. When it’s boiling, reduce heat to low and simmer for 15 minutes. Turn off the heat and let the flavor come through together.
Meanwhile, let’s make wontons.
In a mixing bowl, add all the ingredients for the wontons but wonton wrappers. Mix well with a pair of chopsticks until all the ingredients are combined.
Take a wonton wrapper on your left palm (right palm if you are a left-handed person) and paint the edges of the wrapper lightly with cold water using your finger. Place 1/2 teaspoon of the filling in the center and fold in half, triangle shape. Seal tightly by pinching edges together with your fingers. Paint one of the lower side corners of the triangle with a little bit of water and bring both sides together (Watered side down). Press well and repeat with the remaining wrappers and filling. Place wontons 1/2” apart on a parchment paper-lined baking sheet.
When the wontons are ready, discard the solid ingredients from the soup and bring it back to boil. When it’s boiling, carefully add wontons and cook for 3 to 5 minutes. (Wontons will be fully cooked in 2 to 3 minutes, but cooking it a bit longer will help the wonton flavors to melt into the soup.) Add salt and pepper to taste at this point.
Transfer to a serving bowl and garnish with chopped green onion and cilantro to your taste.

Notes

Add a handful of your choice of vegetables to make it a more balanced meal!
To freeze wontons, place all the wontons on a baking sheet as one layer and not touch each other. (dust the bottom with extra flour or lay a parchment paper) Freeze them for a couple of hours, then transfer frozen wontons in an air-tight bag/container and seal tight. Keep it frozen. Cooking from frozen.

Prep Time: 10 minutes
Cook Time: 20 minutes