Easy Deconstructed Wonton Soup (Vegan Weeknight Dinner)
This easy deconstructed wonton soup captures all the cozy flavor of classic wonton soup in a vegan, weeknight friendly one pot recipe. Savory ginger garlic broth, tender wonton style filling, silky wrappers and crisp greens come together fast for a comforting Asian inspired wonton soup that feels like takeout but is simple enough for any night of the week.
Equipment
- Medium or large soup pot or Dutch oven
- Cutting board and sharp knife
- Mixing bowl
- Measuring cups and spoons
- Wooden spoon or spatula
- Fine Mesh Sieve
- Ladle
- Small cookie scoop (optional)
- Deep Chinese wonton soup bowls (optional)
Ingredients
For the Broth
- 2 tablespoons extra virgin olive oil or neutral cooking oil
- 1 1/2 cups chopped white or yellow onion
- 1/4 cup sliced fresh ginger
- 6 cloves garlic smashed
- 8 cups vegan chicken broth or vegetable broth
- 1 ounce dried shiitake mushrooms optional, adds extra depth and umami
- 1 tablespoon soy sauce or tamari more to taste
- 1 tablespoon rice vinegar more to taste
- 2 teaspoons toasted sesame oil
For the Wonton Style Filling
- 14 ounces vegan ground sausage or beef style crumble choose a variety that holds its shape when cooked
- 1/4 cup panko breadcrumbs use gluten free if needed
- 2 prepared vegan eggs or flax eggs
- 1 tablespoon soy sauce or tamari
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced chives or green onion
- 2 teaspoons rice vinegar
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar or maple syrup
For the Soup and Serving
- 4 small heads baby bok choy chopped
- 15 wonton wrappers cut into strips or quarters, use vegan and gluten free if needed
- sliced green onion for serving
- chili oil for serving
Instructions
- Step 1: Build the broth. Heat the olive oil in a medium or large soup pot over medium heat. Add the chopped onion, sliced ginger and smashed garlic. Cook, stirring often, for about 5 to 6 minutes until the onions soften and turn lightly golden at the edges and the mixture smells fragrant. Pour in 1 cup of the broth and scrape the bottom of the pot to release any browned bits. Add the remaining broth, dried shiitake mushrooms if using, soy sauce, rice vinegar and sesame oil. Bring to a gentle boil, then reduce to a low simmer, cover loosely and cook for 30 to 60 minutes to develop flavor.
- Step 2: Mix the wonton style filling. While the broth simmers, place the vegan ground, panko breadcrumbs, prepared vegan eggs, soy sauce, grated ginger, minced chives, rice vinegar, black pepper and sugar in a mixing bowl. Stir or use clean hands to mix until everything is evenly combined and the mixture feels slightly sticky. If it seems too wet, sprinkle in a little extra panko. Let the filling rest for 5 to 10 minutes so the breadcrumbs hydrate and the mixture firms up slightly.
- Step 3: Strain the broth and cook the filling. Set a fine mesh sieve over a clean pot and carefully pour the hot broth through, pressing on the solids to extract as much liquid as you can. Discard the cooked aromatics and mushrooms. Return the clear broth to the stove and bring it back to a gentle simmer. With slightly damp or lightly oiled hands, roll the filling into small teaspoon sized balls and drop them into the simmering broth. Work in batches if needed so they have room to cook. Cover and simmer for about 12 to 15 minutes, until the filling is firm and cooked through.
- Step 4: Add the greens. Stir the chopped baby bok choy into the simmering broth. Cook for 2 to 3 minutes, until the stems are just tender and the leaves turn bright green. The bok choy should still have a bit of bite.
- Step 5: Add the wonton wrappers. Add the sliced or quartered wonton wrappers a few at a time, stirring gently as you go so they do not clump together. Simmer for 2 to 3 minutes, just until the wrappers are soft and silky but still hold their shape. Taste the broth and adjust the seasoning with extra soy sauce for more depth or a splash of rice vinegar for brightness.
- Step 6: Serve. Ladle the hot broth, filling, bok choy and wrappers into warm bowls. Top each bowl with sliced green onion and a drizzle of chili oil. Serve your deconstructed vegan wonton soup right away for the best texture and flavor.
Notes
Pro tips:
- Keep the broth at a gentle simmer instead of a hard boil so the filling holds its shape.
- Add the wonton wrappers near the end of cooking. If they sit in hot broth too long they become very soft.
- For flavor closer to traditional Asian wonton soup, simmer the broth on the longer end of the range and do not skip the ginger or soy sauce.
- Taste and adjust at the end. A pinch of white pepper, extra soy sauce or a little more vinegar can balance the broth to your liking.
- For the best texture, store the broth and cooked filling separately from the wrappers. Add fresh bok choy and wrappers when reheating.
- Refrigerate for up to 3 to 4 days. Reheat gently on the stove and avoid boiling hard once the wrappers are in the pot.
- For freezer storage, cool the broth and filling completely, then freeze them separately for up to 2 to 3 months. Thaw, reheat and finish the soup with fresh greens and wrappers.