Cozy Deconstructed Wonton Soup for Heartwarming Nights

This Quick Vegan Deconstructed Wonton Soup is a warm, healthy alternative that captures the essence of traditional flavors.

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Prep Time 15

Cook Time 45

Resting Time 10

Total Time 1 10

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

2 tablespoons extra virgin olive oil Substitute with avocado oil for a different flavor.
1 medium white onion Shallots can be used in a pinch.
1 tablespoon freshly grated ginger Fresh ginger is preferred for vibrant taste.
3 cloves garlic Adjust based on taste preference.
4 cups vegan chicken broth or vegetable broth Homemade broth can be used for a more robust taste.
1 cup dried shiitake mushrooms Optional; use fresh mushrooms or omit if desired.
2 tablespoons soy sauce Use tamari for a gluten-free option.
1 tablespoon rice vinegar Can substitute with white vinegar or lemon juice.
1 teaspoon sesame oil Use toasted sesame oil for increased flavor.

For the Filling

1 cup vegan ground sausage or beef Substitute with any ground meat or tofu for non-vegan versions.
½ cup panko breadcrumbs Replace with crushed crackers for a gluten-free option.
2 tablespoons prepared vegan eggs Substitute with a flax or chia egg.
2 tablespoons chopped chives Fresh is best, but dried can work in a pinch.
1 pinch black pepper Adjust to your taste.
1 teaspoon granulated sugar A small amount goes a long way.
2 cups chopped bok choy Can substitute with spinach for a different flavor.

For Assembly

1 package wonton wrappers Use store-bought or fresh pasta sheets cut into squares.
1 bunch sliced green onion Optional based on preference.
to taste chili oil Adjust according to spice tolerance.

Equipment

Large pot
Mixing Bowl
fine mesh sieve

Method

Step-by-Step Instructions

In a large pot, heat extra virgin olive oil over medium heat. Sauté white onion, ginger, and garlic for about 5-6 minutes until the onions become translucent and fragrant.
Pour in vegan chicken or vegetable broth, deglazing the pot with a wooden spoon. Add dried shiitake mushrooms, soy sauce, rice vinegar, and sesame oil. Bring to a boil, then lower the heat and let it simmer for 30 minutes to an hour.
Carefully strain the broth through a fine mesh sieve into a clean pot, discarding the solids.
In a mixing bowl, combine vegan ground sausage, panko breadcrumbs, prepared vegan eggs, chives, black pepper, and granulated sugar. Mix well and let it rest for about 5-10 minutes.
Scoop out teaspoon-sized portions of the filling and drop them into the simmering broth. Cover and allow to cook for about 15 minutes.
Add chopped bok choy into the broth, stirring gently. Allow to simmer for an additional 2-3 minutes until the bok choy wilts.
Stir in wonton wrappers one at a time. Simmer for just 2-3 minutes until they soften.
Ladle the soup into bowls, garnishing with sliced green onions and a drizzle of chili oil. Serve immediately.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 900mgPotassium: 550mgFiber: 3gSugar: 4gVitamin A: 25IUVitamin C: 30mgCalcium: 10mgIron: 15mg

Notes

Ensure the filling mixture isn’t too wet. Use a fine-mesh sieve for straining the broth for maximum clarity. Adjust seasonings as needed.

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