Easy Veggie Wonton Soup With Tofu
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Cook20 min
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Total45 min
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Servings4
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Make homemade veggie wonton soup with tofu on your table in just an hour. This dish beats restaurant versions because you control every ingredient. Start by prepping your vegetables while your broth heats – this parallel work saves time. Fill wonton wrappers with seasoned tofu and mushrooms, then steam them for five to eight minutes so they stay tender. Finally, simmer everything together for ten minutes. You’ll have a warming, satisfying meal that’s healthier than delivery and costs less. Your weeknight just got easier (and your wallet thanks you).
Veggie Wonton Filling Components
The Veggie Wonton Soup recipe combines a vegan filling with a flavorful broth base. The ingredients work together to create a nutritious and satisfying dish that balances protein, vegetables, and savory depth. The combination of tofu with fresh vegetables provides both substance and texture, while the vegetable broth forms the aromatic foundation for the final soup.
Ingredients:
Easy Veggie Wonton Soup With Tofu
by veganpreps.com
Ingredients
- 12 vegan wonton wrappers (egg-free)
- 10 oz (283 g) firm tofu, finely crumbled
- 1 1/2 cups cremini or shiitake mushrooms, finely chopped
- 8 oz (226 g) water chestnuts, finely diced
- 4 green onions, thinly sliced (whites for filling, greens for garnish)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (for filling)
- 1/2 teaspoon fresh ginger, grated
- Salt and white pepper to taste
- 6 cups vegetable broth
- 1 tablespoon soy sauce (for broth)
- 1 tablespoon cornstarch dissolved in 2 tablespoons cold water (optional, to thicken broth)
Instructions
- 1Make the filling: Combine crumbled tofu, mushrooms, water chestnuts, green onion whites, sesame oil, 1 tablespoon soy sauce, and ginger. Season with salt and white pepper. Mix thoroughly.
- 2Fill wontons: Place 1 heaped teaspoon of filling in the center of each wonton wrapper. Moisten the edges with water, fold into a triangle, press to seal, then bring the two bottom corners together and pinch firmly. Repeat for all 12.
- 3Bring a medium pot of water to a boil. Cook wontons in two batches for 4–5 minutes each until they float and the wrappers are translucent. Remove with a slotted spoon and set aside.
- 4In a separate large saucepan, bring vegetable broth to a simmer over medium heat. Add 1 tablespoon soy sauce. If a thicker broth is desired, stir in the cornstarch slurry and simmer 2 minutes until slightly thickened.
- 5Divide cooked wontons among 4 bowls. Ladle hot broth over the wontons and garnish with sliced green onion tops. Serve immediately.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- This recipe freezes well for up to 3 months. Thaw overnight in the fridge before reheating.
- Adjust seasoning to taste after reheating, as flavors can mellow during storage.
When preparing this recipe, keep these ingredient tips in mind. The tofu serves as the primary protein source for this vegan dish. The mushrooms and water chestnuts provide textural contrast and umami flavor within the filling. Green onions are added near the end of cooking to keep their fresh flavor and aromatic qualities. The vegetable broth can be adjusted in quantity based on preferred soup consistency and desired serving portions. For home cooks looking to streamline the wonton preparation process, silicone dumpling molds* offer a convenient way to shape and fill wontons consistently.
Steam Wontons Five Minutes First
Begin by preparing your wonton wrappers with the filling mixture before steaming. Place approximately one teaspoon of the tofu and vegetable filling in the center of each wrapper, then fold and seal according to traditional wonton folding techniques. Arrange the filled wontons on a steaming rack, making sure they don’t touch each other to prevent sticking during the cooking process.
Steam the wontons for 5-8 minutes until they become translucent and the wrappers are tender. This first steaming step partially cooks the wontons and ensures the filling is heated through before they’re added to the soup. Once steamed, carefully remove the wontons from the steaming rack and set them aside on a clean plate.
While the wontons steam, prepare your soup base by bringing 6 cups of vegetable broth to a simmer in a large pot. Add your mushrooms and water chestnuts to the broth and let them cook until just tender. For the best texture in your tofu filling, consider using a stainless steel tofu press* to remove excess moisture before mixing with your vegetables. Once the broth is ready and the wontons are steamed, add the green onions and steamed wontons to the pot and allow the soup to simmer for an additional 10 minutes. This final simmering lets all the flavors come together while keeping the wontons and vegetables tasting and feeling just right.
Pair With Crispy Chow Mein Noodles
Once you’ve got your wonton soup simmering with all those tender vegetables and tofu, you’ll want something crispy on the side to give your bowl a nice texture change, and that’s where crispy chow mein noodles come in handy. You can either buy pre-made chow mein noodles from your grocery store’s Asian section or make your own by frying thin vegan noodles until golden. The contrast between the soft wontons and broth against the crunchy noodles makes for a really satisfying meal. Simply sprinkle them into your bowl just before eating, or serve them alongside so they stay crispy and don’t soak up too much liquid.
Final Thoughts
This veggie wonton soup with tofu works as a weeknight dinner that doesn’t ask much of you but delivers serious comfort in a bowl. The best part is how flexible it is to your preferences and what you’ve got on hand. You can swap vegetables based on seasons or keep it strictly vegetarian. The steaming method keeps your wontons tender without falling apart, while the broth picks up all those flavors. Most importantly, you’re building a meal that satisfies without demanding hours in the kitchen.
