Most cozy and delicious vegan wonton soup

By WoonHeng · 60 min

Ingredients

Instructions

1. Heat a large non-stick pan with a tablespoon of oil. Fry the mushrooms and carrots until fragrant.
2. Add the cabbage and cook about a minute (longer for softer cabbage). Season with salt, pepper and vegan oyster sauce.
3. Transfer to a food processor, add the tofu and pulse into small pieces.
4. Move to a large bowl and season with more salt, white pepper, mushroom seasoning if using, and sesame oil if needed. Mix well.
5. Place a wonton wrapper on your palm, add about a teaspoon of filling, bring the edges to the middle and pinch closed, pushing out air as you seal.
6. Bring 3 cups of water or vegetable stock to a boil in a small pot. Season with salt, pepper, mushroom seasoning and toasted sesame oil.
7. Add the vegetables and seaweed and cook until crisp-tender. Keep the soup on low heat.
8. Bring a large pot of water to a rolling boil, then slowly drop in the wontons and cook until they float. Let them stay afloat a few more seconds.
9. Divide the soup between 2 bowls, add the wontons, and garnish with scallions or cilantro, a drizzle of sesame or shallot oil, and fried shallots. Serve with chile in soy sauce on the side if you like.

Summarized from WoonHeng's video. Watch it for the details.

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CarrotMushroomShallotCabbageTofuShiitake mushroomBok choyWonton wrapper