Vegan Wonton Soup Recipe (2024)

Delicious vegan wonton soup with mushrooms and Pak Cho, inspired by the traditional Chinese comfort food. Learn how to make homemade wontons from scratch, and enjoy in a flavorful umami broth for a cozy dinner. Also freezer-friendly!

Wontons have a special place in my heart. Not only are they fun to make, but also very versatile and great for those nights when you're craving comfort food. And there's no better way to eat them than in a vegan wonton soup! I make this meal for my family and friendds all the time, and couldn't recommend it more.

Vegan wonton soup from scratch

This meatless wonton soup is incredible for so many reasons. Firstly, the wontons are entirely homemade. Of course, you can use store-bought wonton wrappers, but they're easier than you think to make from scratch. And it makes for a fun weekend project to occupy the whole family in the kitchen!

We're also making a simple mushroom and scallion filling that's incredibly juicy and packed full of flavor. And it requires just simple ingredients. But you can switch this recipe up by using another wonton filling of your choice.

Then, there's the quick vegetable broth in which the wontons are cooked. I added mushrooms, more scallions and Pak Choi to create the most amazing flavor that the wontons soak up perfectly. Trust me, it's even better than it looks or sounds!

How to make vegan wonton soup

Make the wonton wrappers

Of course, you can use store-bought wonton wrappers to make vegan wonton soup, which are available in the frozen section of most Asian food stores. But unfortunately, there are none in my small village, and therefore I like to make my own wonton wrappers from scratch to save a lengthy trip.

Start by adding salt to lukewarm water and mixing together. Then, gradually add plain flour, and continue mixing until a dough forms. Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the porcini mushroom filling

You want to prepare the dry porcini mushrooms by firstly rehydrating them in water overnight. There's no need to drain them before making the filling.

Now heat some sesame oil in a frying pan or work over a medium-high heat. Add the dried porcini mushrooms, salt, black pepper and finely-chopped scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Form the vega wontons

The recipe below makes quite a lot of dough, so I like to divide it into 4 sections to make the rolling process easier.

Transfer the dough onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking. Be patient with this is order to get the perfect consistency and thickness.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares. These will be your wonton wrappers!

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the broth

Now, it's time to make the broth for the vegan wonton soup and cook the wontons. Start by heating some sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant. Then, add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Now add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add the wontons and serve the vegan wonton soup

Finally, add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure. Serve immediately with sesame seeds and extra scallions.

Recipe tips and ingredient substitutions for vegan wontons

• Don't skip kneading the dough. Just 5 minutes will make a huge difference in terms of improving the texture.
• You can replace the rehydrated porcini mushrooms with chestnut, shiitake or oyster mushrooms. Simply dice them finely, and cook as normal until softened.
• Feel free to add any other vegetables or leafy greens to the broth. This is great for using up any veggie scraps you have in the fridge.
• Vegetarian wonton soup is delicious served with chilli oil!

How to freeze wontons

One of my go-to tricks for always having a go-to quick, comforting dinner is freezing dumplings. And just like any dumpling variety, wontons are very easy to freeze:

1. Line a baking tray with parchment paper.
2. Arrange the wontons on the baking tray so that they are not touching each other.
3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.

Other delicious vegan dinners you'll love!

• You can't go wrong with a comforting vegan gnocchi bake.
• Vegan peanut noodles are the way to go!
• I love vegan carbonara with crispy mushroom bacon.
• My air fryer tofu is crispy and wholesome.
• Butter bean pasta is super easy to make.

If you give this vegan wonton soup a go, tag me on Instagram and leave your feedback in the comments below together with a star rating - I would love to hear from you!

Recipe