China 
VEGAN WONTON SOUP
Equipment
- Large pot for boiling soup
- Medium bowl for mixing wonton filling
- Knife and cutting board
- Small spoon or
spatula - Mixing spoon or chopsticks
Ingredients
For the wonton filling:
- 1/2
cup finely chopped mushrooms - 1/2 cup finely chopped cabbage
- 1/4 cup finely chopped carrots
- 2 cloves garlic minced
- 1 green onion finely chopped
- 2 teaspoons grated ginger
- 2 teaspoons soy sauce
- 1/4 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1 package vegan wonton wrappers about 30
For the soup:
- 4 cups vegetable broth
- 2 garlic cloves minced
- 1 inch piece of ginger sliced
- 1
tablespoon soy sauce - 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- Salt to taste
- 1/4 cup chopped green onions for garnish
Instructions
- In a medium bowl, mix together the mushrooms, cabbage, carrots, garlic, green onion, ginger, soy sauce, sesame oil, and white pepper to make the wonton filling.
- Take one wonton wrapper and place 1 teaspoon of the filling in the center. Wet the edges of the wrapper with water, fold the wrapper in half to form a triangle, and press the edges together to seal. Repeat with the remaining wonton wrappers and filling.
- In a
large pot , bring the vegetable broth to a boil. Add the garlic, ginger, soy sauce, rice vinegar, and sesame oil and reduce the heat to low. - Carefully add the wontons to the pot and simmer for about 5 minutes, or until the wontons are cooked through.
- Season the soup with salt to taste.
- Divide the soup and wontons among serving bowls, and garnish with chopped green onions.
Notes
NUTRITIONAL FACTS:
Calories: 200 | Total Fat: 4g | Total Carbohydrates: 31g | Dietary Fiber: 3g | Protein: 9g
For your kitchen tools, check Sur La Table.
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
