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    Home » Recipes » Vegan Recipes

    Vegan Wonton Soup Recipe

    Published: Aug 29, 2021 · Updated: May 19, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    Delicious vegan wonton soup with mushrooms and Pak Cho, inspired by the traditional Chinese comfort food. Learn how to make homemade wontons from scratch, and enjoy in a flavorful umami broth for a cozy dinner. Also freezer-friendly!

    Vegan wonton soup

    Wontons have a special place in my heart. Not only are they fun to make, but also very versatile and great for those nights when you're craving comfort food. And there's no better way to eat them than in a vegan wonton soup! I make this meal for my family and friendds all the time, and couldn't recommend it more.

    Vegan wonton soup from scratch

    This meatless wonton soup is incredible for so many reasons. Firstly, the wontons are entirely homemade. Of course, you can use store-bought wonton wrappers, but they're easier than you think to make from scratch. And it makes for a fun weekend project to occupy the whole family in the kitchen!

    Homemade mushroom wonton on a spoon

    We're also making a simple mushroom and scallion filling that's incredibly juicy and packed full of flavor. And it requires just simple ingredients. But you can switch this recipe up by using another wonton filling of your choice.

    Bowl of wonton soup with Pak Choi

    Then, there's the quick vegetable broth in which the wontons are cooked. I added mushrooms, more scallions and Pak Choi to create the most amazing flavor that the wontons soak up perfectly. Trust me, it's even better than it looks or sounds!

    Closeup of vegan wonton soup with Pak Choi

    How to make vegan wonton soup

    Make the wonton wrappers

    Of course, you can use store-bought wonton wrappers to make vegan wonton soup, which are available in the frozen section of most Asian food stores. But unfortunately, there are none in my small village, and therefore I like to make my own wonton wrappers from scratch to save a lengthy trip.

    Homemade wonton dough

    Start by adding salt to lukewarm water and mixing together. Then, gradually add plain flour, and continue mixing until a dough forms. Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

    Make the porcini mushroom filling

    You want to prepare the dry porcini mushrooms by firstly rehydrating them in water overnight. There's no need to drain them before making the filling.

    Porcini mushrooms and scallions
    Porcini mushrooms in a frying pan

    Now heat some sesame oil in a frying pan or work over a medium-high heat. Add the dried porcini mushrooms, salt, black pepper and finely-chopped scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

    Porcini mushroms in a frying pan 2
    Porcini mushrooms and scallions in a frying pan

    Form the vega wontons

    The recipe below makes quite a lot of dough, so I like to divide it into 4 sections to make the rolling process easier.

    Wonton dough
    Sheet of eggless wonton dough
    Wonton wrappers on a wooden board
    Wonton wrapper on a wooden board

    Transfer the dough onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking. Be patient with this is order to get the perfect consistency and thickness.

    Wonton wrapper with mushroom filling in the centre
    Process of making a wonton
    Process of making a wonton 2
    Hand holding homemade wonton

    Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares. These will be your wonton wrappers!

    Homemade wontons on a wooden board for vegan wonton soup

    Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

    Make the broth

    Ingredients for wonton soup broth
    Shiitake mushrooms and oyster mushrooms
    Scallions in vegetable stockScallions in vegetable stock
    Vegetable stock with shiitake mushrooms and scallions

    Now, it's time to make the broth for the vegan wonton soup and cook the wontons. Start by heating some sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant. Then, add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

    Vegetable stock with shiitake mushrooms and spring onions
    Vegetable stock with Pak Choi

    Now add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

    Add the wontons and serve the vegan wonton soup

    Large pan with homemade vegan wontons

    Finally, add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure. Serve immediately with sesame seeds and extra scallions.

    Vegetarian wonton soup in a saucepan

    Recipe tips and ingredient substitutions for vegan wontons

    • Don't skip kneading the dough. Just 5 minutes will make a huge difference in terms of improving the texture.
    • You can replace the rehydrated porcini mushrooms with chestnut, shiitake or oyster mushrooms. Simply dice them finely, and cook as normal until softened.
    • Feel free to add any other vegetables or leafy greens to the broth. This is great for using up any veggie scraps you have in the fridge.
    • Vegetarian wonton soup is delicious served with chilli oil!
    Vegetarian wonton soup with Pak Choi

    How to freeze wontons

    One of my go-to tricks for always having a go-to quick, comforting dinner is freezing dumplings. And just like any dumpling variety, wontons are very easy to freeze:

    Bowl of vegetarian wontons in a homemade vegetable stock
    1. Line a baking tray with parchment paper.
    2. Arrange the wontons on the baking tray so that they are not touching each other.
    3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
    4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
    5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.
    Vegan wonton soup with Pak Choi

    Other delicious vegan dinners you'll love!

    • You can't go wrong with a comforting vegan gnocchi bake.
    • Vegan peanut noodles are the way to go!
    • I love vegan carbonara with crispy mushroom bacon.
    • My air fryer tofu is crispy and wholesome.
    • Butter bean pasta is super easy to make.

    If you give this vegan wonton soup a go, tag me on Instagram and leave your feedback in the comments below together with a star rating - I would love to hear from you!

    Click here to pin this for later

    Recipe

    Vegan Wonton Soup Recipe

    Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that's also freezer-friendly!
    5 from 1 vote
    Print Pin Rate Email
    Course: Main Course
    Cuisine: Chinese, Vegan
    Diet: Vegan, Vegetarian
    Keyword: Dough, earth of maria, Flour, for veg kitchen, Mushrooms, Oyster mushrooms, Pak Choi, Porcini Mushrooms, scallions, sesame oil, sesame seeds, Shiitake mushrooms, Wontons
    Prep Time: 30 minutes minutes
    Cook Time: 20 minutes minutes
    0 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 servings
    Calories: 255kcal
    Author: Veg Kitchen

    Equipment

    • Mixing bowl
    • Wok or frying pan
    • Rolling Pin
    • Saucepan

    Ingredients

    For the dough

    • ¾ cup water
    • ½ tsp salt
    • 1 ¾ cups flour
    • 1 tbsp olive oil

    For the filling

    • 1 cup dried porcini mushrooms
    • 1 tbsp sesame oil
    • ½ tsp salt
    • ½ tsp black pepper
    • 1 cup scallions

    For the broth

    • 1 tbsp sesame oil
    • 3 cloves garlic minced
    • 4 scallions halved
    • 4 cups vegetable stock
    • 2 cups oyster mushrooms
    • 2 cups shiitake mushrooms
    • 2 heads Pak Choi
    • ¼ cup soy sauce
    • ¼ cup sesame seeds
    US Customary - Metric

    Instructions

    Make the wonton wrappers

    • Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.
      ½ tsp salt, 1 ¾ cups flour
    • Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes
      1 tbsp olive oil

    Make the mushroom filling

    • Rehydrate the porcini mushrooms by soaking them in water overnight. There's no need to drain them before making the filling.
      1 cup dried porcini mushrooms
    • Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.
      1 tbsp sesame oil, ½ tsp salt, ½ tsp black pepper, 1 cup scallions

    Make the wontons

    • Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.
    • Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.
    • Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

    Make the broth and cook wontons

    • Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.
      1 tbsp sesame oil, 4 scallions, 3 cloves garlic
    • Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.
      4 cups vegetable stock, 2 cups oyster mushrooms, 2 cups shiitake mushrooms
    • Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.
      ¼ cup soy sauce, 2 heads Pak Choi
    • Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.
    • Serve immediately with sesame seeds and extra scallions.
      ¼ cup sesame seeds

    Notes

    How to freeze wontons
    1. Line a baking tray with parchment paper.
    2. Arrange the wontons on the baking tray so that they are not touching each other.
    3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
    4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
    5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.

    Nutrition

    Calories: 255kcal | Carbohydrates: 38g | Protein: 10g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 1317mg | Potassium: 969mg | Fiber: 6g | Sugar: 6g | Vitamin A: 9829IU | Vitamin C: 98mg | Calcium: 291mg | Iron: 5mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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