Vegetarian wonton soup is a comforting bowl of delicate dumplings filled with mushrooms, tofu, and aromatics, served in a savory vegetable broth with greens. This home-style version uses easy-to-find ingredients and keeps the wontons tender by cooking them separately from the broth; fillings and seasonings vary widely between cooks and regions.
Ingredients
- 4 oz (115 g) shiitake or cremini mushrooms, finely chopped
- 4 oz (115 g) firm tofu, drained and crumbled
- 1 cup (40 g) finely shredded napa cabbage
- 2 scallions, thinly sliced (about ¼ cup / 25 g)
- 1 tbsp (15 ml) neutral oil, such as canola
- 1 tbsp (15 ml) soy sauce, plus more to season the broth
- 1 tsp (5 ml) toasted sesame oil
- 1 tsp (5 g) finely grated fresh ginger
- 1 small garlic clove, finely grated or minced
- ¼ tsp ground white pepper, or black pepper
- 24 square wonton wrappers, about 3½ inches (9 cm) wide (roughly 8 oz / 225 g)
- 2 tbsp (30 ml) water, for sealing wrappers
- 8 cups (1.9 L) low-sodium vegetable broth
- 1 tbsp (15 ml) soy sauce, or to taste
- 1 tsp (5 ml) rice vinegar
- 4 oz (115 g) baby bok choy, halved lengthwise or chopped
- 1 tsp (5 ml) toasted sesame oil, for finishing
- 1 tbsp (15 g) sliced scallion greens, for garnish
Instructions
- Prepare the filling. Heat the neutral oil in a skillet over medium heat. Add the mushrooms and cook for 4–5 minutes, stirring often, until their released moisture has evaporated and the pieces are tender. Stir in the cabbage and cook for 2 minutes, until softened. Add the crumbled tofu, scallions, soy sauce, sesame oil, ginger, garlic, and pepper. Cook for 1 minute, then transfer the mixture to a plate to cool for about 10 minutes. The filling should be cool before it touches the wrappers.
- Fill and fold the wontons. Keep the wrappers under a barely damp towel while working so they do not dry out. Place one wrapper on a clean surface and spoon about 1 teaspoon of filling into its center. Dip a fingertip in water and moisten two edges. Fold the wrapper diagonally into a triangle, pressing out air and sealing the edges firmly. Bring the two bottom corners together, overlap them slightly, and dab with water to seal. Set each wonton on a parchment-lined tray and cover with a damp towel. Repeat with the remaining wrappers and filling.
- Make the broth. While folding, bring the vegetable broth to a gentle simmer in a large pot. Add 1 tablespoon soy sauce and the rice vinegar. Taste and adjust the soy sauce if needed. Keep the broth at a gentle simmer rather than a rolling boil; vigorous boiling can make it cloudy and cause the vegetables to break apart.
- Cook the wontons. Bring a separate pot of water to a steady boil. Add the wontons in two batches, stirring gently once so they do not stick to the bottom. Cook each batch for about 3–4 minutes, until the wrappers are tender and the wontons float. Check one by cutting it open: the center should be piping hot, with no cold spots. Transfer the cooked wontons to bowls with a slotted spoon. Cooking them separately helps keep excess flour and any small wrapper tears out of the clear broth.
- Finish and serve. Add the bok choy to the simmering broth and cook for 2–3 minutes, until bright green and just tender. Stir in the finishing sesame oil. Ladle the broth and bok choy over the wontons, garnish with scallion greens, and serve promptly.
Tips
- Keep wrappers covered. Wonton skins dry quickly and can split while folding. Work with a few at a time, keeping the rest covered with a barely damp towel; too much water on the towel can make them sticky.
- Seal carefully. Avoid overfilling, and press out trapped air before sealing. Air pockets can make dumplings open in the pot. If a wrapper is cracked or dry, use a fresh one rather than trying to patch it.
- Check the wrapper label. Many standard wonton wrappers contain egg, so they may be vegetarian but not vegan. Look for egg-free wrappers if needed, and check that the broth is made without animal ingredients.
- Freeze extras uncooked. Arrange folded wontons in one layer on a tray and freeze until firm, then transfer to a freezer-safe container. Cook from frozen in boiling water for about 5–7 minutes; do not thaw first, as thawing can make the wrappers soggy.
Serving Suggestions
Serve the soup as a light main course or as the first course of a larger meal. Add steamed rice or a small bowl of plain noodles if you want a more substantial dinner. Chili crisp, sliced fresh chile, extra soy sauce, and a little rice vinegar can go at the table so each person can adjust the seasoning. Keep additions modest at first: the filling and broth are gently seasoned, and too much soy sauce can quickly make the bowl salty.
Variations
For a deeper, woodsy filling, use dried shiitake mushrooms. Soak ½ oz (14 g) dried mushrooms in hot water until soft, about 20 minutes, then drain, chop, and use in place of the fresh mushrooms; the flavor will be more concentrated. If shiitakes are hard to find, cremini mushrooms work well and give a milder result.
For a vegan version, choose egg-free wrappers and a vegan-certified vegetable broth. Replace the tofu with an equal amount of finely chopped, cooked edamame or extra mushrooms if you prefer a different texture. You can also add ½ cup (50 g) finely shredded carrot to the filling, cooking it with the cabbage. For a spicier bowl, add chili oil to the finished soup rather than to the whole pot, so the broth stays adaptable for everyone.
Storage and Reheating
For the best texture, store cooked wontons and broth separately. Refrigerate both within 2 hours of cooking in covered containers; the broth and cooked wontons keep for 3–4 days. Reheat the broth on the stove until steaming, then add the bok choy or other greens and cook until tender. Warm the wontons gently in the broth or in a separate pot of simmering water. Reheat leftovers to 165°F (74°C), checking with a food thermometer where practical, and avoid repeated cooling and reheating.
Uncooked wontons can be frozen as described above and kept for about 2 months for best quality. Freeze broth separately in a freezer-safe container for up to 3 months. Thaw broth in the refrigerator, then bring it to a simmer; cook frozen wontons directly in boiling water. Do not freeze wontons in the broth, because the wrappers soften and may break apart.
Frequently Asked Questions
Are wontons the same as dumplings?
Wontons are a type of Chinese dumpling, usually made with thin square wrappers and served in soup, boiled, or fried. Names and folding styles differ by region and household; this recipe uses a simple folded shape that seals easily.
Can I make the wontons ahead?
Yes. Fold them up to a day ahead, arrange in a single layer on a parchment-lined tray, cover well, and refrigerate. Cook them just before serving. For longer storage, freeze them uncooked rather than leaving them in the refrigerator for several days.
Why did my wontons open while cooking?
Common causes are overfilling, trapped air, dry edges, or a weak seal. Use about 1 teaspoon of filling, moisten the edges lightly, press them firmly together, and cook at a steady boil without stirring roughly.
Can I cook the wontons directly in the soup?
You can, but the broth may turn cloudy from starch and bits of wrapper. Cooking wontons in a separate pot keeps the soup clearer and makes it easier to handle batches. If clarity is not important, cook them in gently boiling broth and skim away any foam.
What can I use instead of bok choy?
Baby spinach, napa cabbage, or thinly sliced choy sum are good options. Add spinach at the end and let it wilt; give firmer cabbage a few extra minutes to soften.
Can I make the soup gluten-free?
Use gluten-free wonton wrappers if available, and replace soy sauce with certified gluten-free tamari. Check the vegetable broth and every packaged ingredient label, since standard wrappers and some broths contain wheat or other gluten sources.
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