A dreamy and aromatic broth filled with floating wonton treasures, smoky seared bok choy, and glistening drops of chili oil. Perfect for a cozy day in.
The best vegan wonton soup
When I set out to make the best vegan wonton soup ever, I have no idea how good it could actually get. I loved traditional wonton soup. But I have to say, this one turned out even better.
I’ve never had wonton soup with lemongrass in it. It’s not very traditional, but heck, neither is vegan wonton soup anyway. There were a couple of stalks of lemongrass looking at me longingly from the vegetable drawer as I stared into my fridge trying to conjure up ideas for the wonton filling.
Lemongrass wonton soup… Doesn’t sound half bad!
I threw in some carrots, onion, and celery for sweetness, some garlic and ginger for aroma, and shiitakes and water chestnuts for texture. Fresh green onions and chives wake up the cooked blend of veggies. Now all I had to figure out was that meaty base texture.
TVP, or tofu… Why not both?
Using only TVP wasn’t doing it for me, and just tofu got to be a bit mushy. I found this blend of the two to be perfection.
Add a piece of seared bok choy, a drizzle of chili oil, and this soup is pure magic.
To hand chop, or food process the lot
I know you might be looking at these pictures, looking at the ingredients, and thinking… “So. Much. Chopping.”
And yes, you’re not wrong. But hey! It’s a great opportunity to work on those knife skills of yours.
You may feel inclined to pull out the good ole’ food processor and go to town. Be warned: food processors can go overboard.
If you want perfect texture and not a ball of mush, I highly suggest hand-dicing everything. You can get away with grating the carrots, but everything else should be done by hand.
Veggie prep is therapeutic anyway, so get to it!
Speaking of which… How do I lemongrass?
Lemongrass may seem strange or foreign to a few of you. If you’re like most of my readers, you probably live in the U.S. or Canada. (I’m a stalker, I know…) Over here, we don’t have a ton of lemongrass in our grocery stores.
You may have come across it at Whole Foods or your local health food store, but it was probably in a tiny little plastic container for $5.00. You don’t want that overpriced plastic herb container. No, no, no.
Go to the Asian market. They’ll actually have lemongrass stalks the way God intended it, and they won’t cost an arm and a leg either. Odds are there’s at least one Asian market somewhere near you. Make a trip of it and have fun! It’s a whole experience if you’ve never been before.
The way I was taught to prepare lemongrass began with a meat tenderizer and Tom Yum soup. It’s pretty fun!
Step 1: Peel off the dirty-looking outer layers of lemongrass and chop off the top, grassy bit.
Step 2: Grab a rolling pin, meat tenderizer, or any other heavy object you like to beat things with and go to town. You have to beat it up to get it to release all those delicious aromatics and flavors.
Step 3: Chop, chop, chop (for this recipe, very finely) with a sharp, heavy, knife. This stuff is TOUGH. Don’t even try to cut this with a dull knife or you’ll wind up damaged and angry.
Also, don’t use much of either end of the stalk for this recipe. They tend to be a bit on the “woody” side, as we’d say in kitchens.
homemade vegan wonton wrappers are king
If you are sitting on the fence about whether or not to take the time to home-make the wrappers, just do it.
If you’re decidedly against it and think store-bought wrappers are easier, have fun with wrappers that smell funny, never want to seal properly, and always seem to burst when cooking. I may be exaggerating (a little), but this has just been my honest experience. (And ALSO may not be vegan I’ve come to find.)
Granted, some store-bought brands are better than others. Why not just skip on the sadness of finding out the ones you got suck and instead make some dough from home?
Ok, ok. I’m hating too hard on store-bought wrappers. If you’re tired or short on time, or just a MOM in general, (it’s a hard life, I know) then you can totally use pre-made wrappers. It’s fine. I do too sometimes. I won’t tell.
But anyways, homemade wrappers are pretty darn easy to mak. And, it’s even easier if you have a pasta machine or some kind of dough sheeter to roll it out with.
I have a recipe for dumpling wrappers that is simple, easy, and explains the process pretty well. You only need flour and water. That’s it.
These wrappers will be tastier, easier to work with, and so much better for you.
And you can always ask me for help in the comments below or here if you need any.
Shaping the vegan wontons
Here are the written steps to getting the perfect wonton shape:
Step 1: COVER everything (including yourself and your hands) in flour. Homemade wonton dough is very well-hydrated and gradually sticks to everything. You need the flour.
Step 2: Place one teaspoon of filling per dumpling wrapper. If you are using store-bought wrappers, trim them down to be either 2″ x 2″ or 2.5″ x 2.5″… Unless you want GIANT wontons.
Step 3: Fold the square in half diagonally, forming a triangle, and seal along the edges tightly with your fingers. You can use a touch of water to help you seal the edges if needed.
Step 4: Position the triangle with the folded side facing you. Swipe some water along half of this bottom fold line. Begin to fold the triangle in half again (you won’t actually fold it in half again completely), bringing the two outer corner points together, creating a seam along their inner sides. Pinch that seam shut by laying one side over the other slightly and pressing down.
This should make an L shape when looking at the wonton from the side, with the pocket of filling being positioned at the base corner of that L shape.
Your wonton is complete!
Set the wonton on its base on a floured surface and repeat the process until you’ve reached the desired amount of wontons.
Can I make this wonton soup gluten-free or soy-free?
Soy-free would be pretty tricky. You would have to use just TVP, no tofu, and something like coconut aminos in place of the soy sauce. It would definitely have a different flavor and texture, but it wouldn’t be bad.
To make this recipe gluten-free, you would need to use tamari instead of soy sauce, and find some good gluten-free dumpling wrappers.
Here’s a recipe I found for gluten-free dumpling wrappers that looks pretty good.
I can’t guarantee either situation since personally, I haven’t tried them. Comment below and let me know how it goes if you give either variant a try.
Making the Grilled Bok Choy
There’s this cast iron grill pan I have by Lodge that worked perfectly for this recipe. Cast iron is super good at giving the bok choy a nice smoky char, and the flat surface of this pan ensures maximum coverage.
Spritz a layer of nonstick spray over the surface of the pan. Wait for it to heat up, then sprinkle on a thin layer of salt.
Add the bok choy face down and sear for about 3 minutes, or until they develop some nice, deep char. Flip them over and repeat, then set them aside for later.
Easy Wonton Soup Tricks
- Chop everything super finely. It has to fit inside a tiny little wonton, so keep that in mind while you dice away.
- Use the Better Than Bouillon brand for the soup broth. I can’t recommend this brand enough. It’s a big flavor driver behind the yummy, yummy soup broth. (No, they have not endorsed me. I’m just in love.)
- Use lots of flour when making the dough and shaping the wontons. Work quickly, and don’t leave any stacks of wrappers sitting for too long… They will stick together.
- Pre-make a bunch of wontons and freeze them (before cooking) for later. These are so nice to have for quick wonton soup on the go.
Share pics of how your vegan wonton soup turns out and tag me @alderspirit or use #alderspirit. I can’t wait to see it!
Comment below and leave a review. You can contact me here if you have any questions.
Vegan Wonton Soup with Lemongrass + Chili Oil
Ingredients
Homemade Vegan Wontons
- 1/3 cup TVP (textured vegetable protein)
- 7 oz firm tofu 1/2 a block
- 1 tbsp sesame oil
- 1" piece ginger
- 2 cloves garlic
- 1 (or 2 if small) stalks lemongrass
- 1/2 medium yellow onion
- 1 stalk celery
- 1/2 medium carrot
- 1/2 cup shiitake mushrooms about 3 – 4 pieces
- 4 oz water chestnuts 1/2 a can
- 2 tbsp soy sauce
- 1½ tbsp rice vinegar
- 1 tbsp brown sugar
- 2 stalks green onion
Vegan Wonton Broth
- 2 tsp sesame oil
- 3 cloves garlic
- 1" piece ginger
- 2½ tbsp Better Than Bouillon, "no chicken" or "vegetable" flavor
- 10 cups water
- 3 tbsp rice vinegar
- 1/4 cup soy sauce
- 1/4 cup brown sugar
Garnish + Toppings
- 4 medium or small baby bok choy
- 3 stalks green onions
- chili oil, to taste
Instructions
Homemade Vegan Wontons
- If using homemade wonton wrappers, start by preparing the dough. (Stop and return to this recipe after step 3)
- Rehydrate the TVP according to the package instructions. (I add just under 1/3 cup of boiling water to the TVP and set it to the side for later use.)
- Press the tofu for at least 15 minutes. You may use a tofu press, or some towels, plates, and heavy cans to squeeze out the excess moisture. Once it has finished pressing, crumble it up with your hands into a bowl and set it aside.
- Prepare the veggies: Peel the garlic, onion, ginger, carrot, and the few outer husks of the lemongrass. Mince the garlic, ginger, and lemongrass. (You may also mince the garlic and ginger for the soup broth at this time and set them aside separately) Slice the green onions and chives into small rings and set aside for later. Finely dice everything else. (Note: I like to use a box grater for the carrot to help speed up the process, but you may also dice this by hand if you prefer).If you have never worked with lemongrass before, see my notes in the post above.
- Mix the soy sauce, rice vinegar, and brown sugar together in a cup or small bowl and set aside.
- In a medium or large pot, add the sesame oil and heat over medium-high until hot and shimmery. Add the lemongrass, garlic, ginger, onion, and celery to the pan. Cook for 5 minutes stirring frequently, or until the lemongrass starts to soften and the onions begin to turn translucent.
- Next, add the carrots, shiitake mushrooms, and water chestnuts. Cook for 3 – 5 minutes, stirring frequently.
- Lastly, add the soy sauce mixture along with the green onions and stir to combine. Cook for 2 – 3 minutes, then remove the pot from heat and set aside. This is your finished wonton filling.
Vegan Wonton Broth
- Heat the sesame oil in a large pot over medium-high heat until hot and shimmery. Add the minced garlic and ginger and cook for 2 minutes, or until fragrant.
- Add the Better Than Bouillon paste to the pan along with the 10 cups of water. Stir to combine. (It helps if you use your hands to massage in the bouillon paste to get it to dissolve properly.)
- Bring the broth to a simmer and add the remaining ingredients. Taste and adjust seasonings as necessary. Reduce the heat to medium and simmer for 10 minutes uncovered to help meld the flavors together.
- After the broth has finished simmering, turn off the heat until you are ready to cook the wontons.
Pan-Seared Baby Bok Choy
- Slice each bok choy in half lengthwise. To wash, add each half to a strainer basket fitted over a large bowl and cover with cold water. Gently, move the bok choy leaves around to expose the base and dig out any hidden dirt. Remove the bok choy from the water bath and rinse with cold water, repeating the process under running water. Pat the bok choy dry with a towel and set aside.
- Spritz a large cast-iron skillet or grill pan with some nonstick spray to coat. Give the pan time to heat up before sprinkling the surface with a pinch of salt.
- To sear the bok choy, place each half face down on the pan. Cook for 3 minutes before turning, occasionally pressing down along the back of the bok choy with tongs to encourage the cooking process. Sear the other side for 3 minutes and remove from the heat. Set aside for later use. (Note: each piece should have dark char marks when they are fiinished.)
Filling the Wontons
- If you are following the homemade wrapper recipe: Cut the resting dough into quarters. Work with one quarter at a time, and rest the others under a lightly damp towel.Dust surfaces and dough with flour HEAVILY and frequently throughout the process below to prevent sticking. Work as quickly as you can. Roll the quarter of dough out into a rectangle small enough to pass through your pasta machine or sheeter. Pass the dough through the machine three times, once through the largest setting, then two clicks smaller, and two clicks smaller until you are at the setting that is 1 or 2 clicks away from the thinnest setting. (usually, the second or third smallest option works for me)Use a sharp knife to cut small squares measuring approx. 2"-2.5" x 2"-2.5". Dust each piece will flour to prevent it from sticking while you work.
- Shape the wonton – Coat your hands in flour. Place 1 tsp of wonton filling in the center of one of the dough squares. Fold the square in half diagonally, forming a triangle, and seal along the edges tightly with your fingers. (If you are having issues getting seams to seal, use a tiny dot of water along the inside of the seam area.) Position the triangle with the folded side facing you. Swipe some water along half of this bottom fold line. Begin to fold the triangle in half again (you won't actually fold it in half again), bringing the two outer corner points together, creating a seam along their inner sides. Pinch that seam shut, making an L shape between the bottom and top points, with the pouch of filling sitting a the center base of that L.Set the wonton on its base on a floured surface and repeat the process until you've reached the desired amount of wontons. For more pictures of the process, see the post above.
Assembly
- Bring the pot of broth to a boil once again. Add the amount of wontons you would like to immediately serve to the boiling broth to cook. Cook each wonton for 2 – 3 minutes, or until the outside wrapper is set. Remove the wontons with a slotted spoon and set them into the serving bowls.
- Set two pieces of the seared bok choy face up in each bowl next to the wontons. Ladle the soup broth over each bowl. Sprinkle the green onions and chives on top, and drizzle with a touch of chili oil for heat. Serve immediately. Enjoy!
- Leftover broth and leftover wontons should be stored separately. Any cooked wontons should be consumed immediately but can be stored for 3 – 5 days. Leftover soup broth will keep in the fridge for 5 – 7 days. You can prep wontons before cooking them and freeze them for up to 3 months. These make for quick wonton soup on the go. Boil them for slightly longer in the soup broth when reheating.
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