Wontons, often described as “little clouds,” bring a touch of magic to your Veganuary menu. Floating in a rich, aromatic broth infused with ginger and spring onion—two cornerstones of Cantonese cuisine—this dish is the epitome of comfort and simplicity.
This recipe swaps traditional meat fillings for a delicious, plant-based blend of tofu, spinach, and wood ear mushrooms, making it not only vegan-friendly but also packed with flavour and nutrients. The dumplings are gently boiled, creating tender bites that perfectly complement the warming broth seasoned with soy sauce, sesame oil, and a hint of white pepper.
Perfect as a light main or an elegant starter, Veggie Wonton Soup shows just how exciting and satisfying plant-based eating can be. Whether you’re embracing Veganuary or just looking for a wholesome, comforting meal, this recipe will leave you feeling nourished and delighted.
Why not give it a try and experience how easy it is to recreate the delicate flavours of Cantonese cuisine while sticking to your Veganuary goals?
Veggie Wonton Soup
Preparation: 30 minutes
Cooking: 10 minutes
Serves: 2 (4 if served as a starter)
Wonton Ingredients
- ½ Cup Dried Wood Ear Mushrooms, soaked in warm water for 10 minutes
- 1 Bag fresh Spinach
- ½ Cup Medium Firm Tofu
- 3 Spring Onions, finely chopped
- 1 tbsp. Sesame Oil
- 1 tbsp. grated Ginger
- ¼ tsp. White Pepper
- 1 tsp. Corn Flour
- Pinch of salt
- Dumpling Wrappers
Ingredients for the Soup
- 3cm cube Ginger (cut into thin slices)
- 1 tbsp. Soy sauce
- 1 tsp. Sesame Oil
- 1 Spring Onion, finely chopped to garnish
- 800ml Vegetable Stock
- ½ tsp. White pepper
- 1 tsp. Salt
Method for making Wontons
Heat a wok over a medium heat and wilt the fresh spinach, then transfer to kitchen paper and squeeze out excess water. Roughly chop and place into a large bowl. Finely cut the mushrooms and tofu into small pieces and add to the bowl, together with the remainder of the wonton ingredients (except the wonton wrappers). Combine well.
Place a wonton wrapper on to the palm of your hand and place ½ tbsp. of mixture into the centre, carefully fold up the sides of the wrapper to form a shuttle cock shape and pinch the wrapper just above the ball of mixture to seal.
Method for soup
In a deep pan add the soup ingredients (except sesame oil and spring onions), bring to the boil and then turn down the heat to simmer.
While the soup simmers, fill a large saucepan with water and bring to the boil, then carefully drop the wontons in to the boiling water and cook for 2 to 3 minutes.
Arrange the cooked wontons in bowls and sprinkle with chopped spring onions and a drizzle of sesame oil. Pour over the hot soup and serve.
Recipe credit:
Kwoklyn Wan, Complete Chinese Takeaway Cookbook, Quadrille Publishing
Image: Kwoklyn Wan’s Veggie Wonton Soup – Photo credit Sam Folan
