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Deconstructed Wonton Soup

Cozy Up with Deconstructed Wonton Soup for a Flavorful Night

Discover how to make a comforting Vegan Deconstructed Wonton Soup that pleases everyone, blending traditional flavors effortlessly.
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Prep Time 15 minutes
Cook Time 45 minutes
Chilling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian, Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Extra Virgin Olive Oil Consider sesame oil for an Asian touch.
  • 1 cup White Onion Chopped.
  • 1 tablespoon Ginger Minced.
  • 3 cloves Garlic Minced.
  • 6 cups Vegan Chicken Broth or Vegetable Broth Homemade or store-bought.
  • 1 cup Dried Shiitake Mushrooms Optional if unavailable.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative.
  • 1 tablespoon Rice Vinegar Apple cider vinegar can substitute.
  • 1 teaspoon Sesame Oil Use sparingly.
For the Filling
  • 1 cup Vegan Ground Sausage or Beef Can substitute real ground meat.
  • 1/2 cup Panko Breadcrumbs Gluten-free breadcrumbs are an option.
  • 1 cup Prepared Vegan Eggs Flax or chia egg works as a vegan alternative.
  • 1/4 cup Minced Chives Scallions can be used instead.
For the Soup
  • 2 cups Baby Bok Choy Can substitute spinach.
  • 8-10 pieces Wonton Wrappers Look for vegan options.
  • 1/2 cup Sliced Green Onion Can replace with shallots.
  • 1 tablespoon Chili Oil Hot sauce can be substituted.

Equipment

  • Large soup pot

Method
 

Cooking Instructions
  1. In a large soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat. Add 1 chopped white onion, 1 tablespoon minced ginger, and 3 minced garlic cloves. Sauté for 5-6 minutes until the onion turns translucent and slightly caramelized.
  2. Pour 1 cup of vegan chicken broth into the pot to deglaze, scraping the bottom gently with a wooden spoon to release any flavorful bits.
  3. Mix in the remaining 5 cups of broth, 1 cup of dried shiitake mushrooms (if using), 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil. Bring to a light boil.
  4. Once boiling, cover the pot and reduce the heat to low, letting the broth simmer for 30-60 minutes.
  5. While the broth simmers, combine 1 cup of vegan ground sausage, 1/2 cup of panko breadcrumbs, 1 prepared vegan egg, and 1/4 cup minced chives in a bowl. Stir until well combined and refrigerate for 20-30 minutes.
  6. Drop teaspoon-sized filling balls into the pot and cook for about 15 minutes.
  7. Stir in 2 cups of chopped baby bok choy and let it simmer for an additional 2-3 minutes.
  8. Add 8-10 wonton wrappers to the pot, stirring gently to prevent sticking. Allow to simmer for another 2-3 minutes.
  9. Ladle the soup into bowls, garnishing with sliced green onions and a drizzle of chili oil.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 800mgPotassium: 650mgFiber: 4gSugar: 2gVitamin A: 1000IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Ensure the filling is chilled prior to cooking for better shape retention. Stir gently to prevent wonton wrappers from sticking together.

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