Easy Homemade Vegan Wonton Soup
Ingredients
- Wonton wrappers
- 4 cups chopped Napa cabbage
- 7 oz firm tofu (pressed, cubed, and pan-fried)
- 1 small carrot, chopped
- 4 oz mushrooms, finely chopped (optional)
- 2 teaspoons grated ginger
- 1 bundle mung bean thread (soaked in hot water until soft and cut into tiny threads)
- A handful of chopped scallions or cilantro
- Oil for cooking
- Salt
- Blanched greens (e.g., bok choy)
Seasoning
- 1 tablespoon soy sauce
- 2 teaspoons toasted sesame oil
- Oil
- White pepper to taste
- Salt to taste
Soup components
- Homemade or veggie stock
- Chopped scallions
- Mushrooms seasoning
- Fried shallots
- White pepper
Preparation
Place julienned Napa cabbage in a large bowl and gently massage it with 1 teaspoon of salt. Set aside for 15 minutes.
Meanwhile, in a heated non-stick pan with 3 teaspoons oil, sauté mushrooms and ginger until fragrant. Add the carrot, tofu and continue to cook for another minute or so. Season mixture with soy sauce or salt, sesame oil and white pepper.
Using a cheesecloth bag or with your palms, squeeze the Napa cabbage to remove all liquid. Add them in a bowl along with the tofu mixture, mung bean threads, chopped scallions and mix until well combined. Taste test and season if needed.
To make the wonton, place a wrapper in one hand and add a spoonful of filling in the center of the wrapper. Using your finger, wet the edges with water. Bring all the edges together to seal it, pressing out any air bubbles.
Boil the wontons in boiling water until they float to the surface
Prepare the soup by heating the homemade or veggie stock and adding chopped scallions, mushrooms seasoning, fried shallots, and white pepper to taste
Serve the boiled wontons in the soup with blanched greens
