Vegan Wonton Soup
This vegan wonton soup is as satisfying to make as it is to eat! The soya mince-filled wontons taste extra special when you’ve made them from scratch.
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With home made soya dumplings in a flavourful Chinese-style vegetable broth, this vegan wonton soup is a delicious choice for a soup course or light meal.
The wonton dumplings can be a little fiddly to put together, but they’re well worth the effort
This is a simple but enjoyable soup, that’s relatively cheap to make.
How to make vegan wonton soup
Wonton soup is one of those recipes that lends itself so well to being vegan, but is seldom made that way in shops and restaurants.
Wonton wrappers often contain egg, so we show you how to make your own vegan wonton wrappers from scratch in this recipe.
It involves a simple mixture of plain flour and water, rolled very thin to create a soft dumpling wrapper that soaks up the flavours from the broth.
When bought pre-made, wontons often use pork or prawns in the filling.
In this recipe, we use dried soya mince in the filling to give it an authentic, meaty taste and texture while remaining fully plant-based.
The final part of wonton soup that needed to be adapted in this vegan soup recipe is the broth.
Chicken stock is commonly used to create the simple, seasoned broth for this soup.
However, our vegan-friendly vegetable stock version tastes even better!
Recipe tips:
If you can’t get hold of dried soya mince (also known as TVP, or textured vegetable protein), you can use pressed, crumbled firm tofu or any other vegan meat alternative mince in its place.
A mixture of finely diced mushrooms and walnuts also makes a great vegan alternative to mince.
These alternatives won’t need to be soaked, so skip the vegetable stock in step 1.
Instead, use around 100g of your chosen mince and cook according to the pack instructions before adding your other ingredients.
Total Time: 1 hour
Calories: 177
Servings: 4
Rating:
Nutritional information per serving:
Serving size
345g
calories
177
fat
4.7g
saturates
0.6g
carbs
26g
sugars
3.8g
fibre
6g
protein
12g
salt
3g
Total Time: 1 hour
Calories: 177
Servings: 4
Ingredients
Method
Ingredients
(Servings: 4)
- For the wontons
- 30 30 ml vegetable stock
- 12.5 12.5 g dried soya mince
- 0.5 0.5 Tbsp soy sauce
- 0.25 0.25 handful chives, chopped
- 0.25 0.25 clove garlic, puréed
- 0.5 0.5 Tbsp gram flour
- 0.25 0.25 tsp ground ginger
- 0.25 0.25 tsp rice vinegar
- 0.125 0.125 tsp dried chilli flakes
- 30 30 g plain flour
- 1 1 Tbsp water
- For the broth
- 0.25 0.25 Tbsp sesame oil
- 0.5 0.5 heads of pak choi, roughly sliced
- 0.3 0.3 litres vegetable stock
- 0.25 0.25 Tbsp soy sauce
- 0.5 0.5 tsp rice vinegar
- 0.5 0.5 spring onions, finely chopped
- 0.25 0.25 Tbsp sesame seeds
Method
- To make the wonton filling, start by bringing the stock to the boil, then remove from the heat. Add the soya mince, then leave for 3-4 minutes to let it absorb the stock and hydrate. Once all of the stock has been absorbed, add the soy sauce, chives, garlic, gram flour, ginger, rice vinegar and chilli flakes.
- For the wonton pastry, add the plain flour and water together and mix to form a stiff dough. Using a pasta machine if you have one, roll the dough out as thin as possible (around 1-2mm). Use a 7cm round cutter to cut out 30-36 circles.
- To form the wontons, place about one teaspoon of mixture into the centre of the pastry circle, and fold in half, ensuring air is trapped, and seal the edges. Bring the two
corners of the semi-circle together and press together to seal them, repeat this for all the pastry. To cook them, bring a pan of water to the boil and add the wontons for 2-3 minutes until they float to the top. Remove from the water and keep aside. - Finally, to make the broth, heat the sesame oil in a saucepan over a medium-high heat, then add the pak choi and cook for 2-3 minutes. Add the stock, soy sauce, rice vinegar, spring onions and sesame seeds, allow to simmer for 2-3 minutes, then add the wontons and simmer for a further 2-3 minutes.
Need an alternative ‘duck course’? Try these Chinese-style vegan cauliflower pancakes
