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Deconstructed Wonton Soup Recipe

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4.7 from 60 reviews

This Deconstructed Wonton Soup offers all the rich, comforting flavors of traditional wonton soup but with a modern vegan twist. The soup features a flavorful broth simmered with aromatics like ginger, garlic, and shiitake mushrooms, paired with a delicious vegan sausage filling that mimics the classic wonton meat. Instead of wrapped dumplings, wonton wrappers are simply quartered and added directly to the soup, creating a delightful texture and making preparation easier. Finished with fresh baby bok choy, green onions, and optional chili oil, this nourishing bowl is perfect for a cozy, satisfying meal.

Ingredients

Scale

For the Broth:

  • 2 tablespoons extra virgin olive oil
  • 1 ½ cups roughly chopped white onion
  • ¼ cup roughly chopped ginger
  • 6 cloves garlic, smashed
  • 8 cups vegan chicken broth or vegetable broth, divided
  • 1 oz dried shiitake mushrooms (optional)
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 teaspoons sesame oil

For the Wonton “Filling”:

  • 14 oz vegan ground sausage or beef substitute
  • ¼ cup panko breadcrumbs
  • 2 prepared vegan eggs (or suitable vegan egg replacer)
  • 1 tablespoon soy sauce
  • 1 tablespoon grated ginger
  • 1 tablespoon minced chives
  • 2 teaspoons rice vinegar
  • ½ teaspoon black pepper
  • ½ teaspoon granulated sugar

For the Soup:

  • 3-4 baby bok choy, roughly chopped
  • 15 wonton wrappers, quartered or sliced
  • Sliced green onion, for serving
  • Chili oil, for garnish (optional)

Instructions

  1. Prepare the Broth: Heat the extra virgin olive oil in a large pot over medium heat. Add the roughly chopped onion, chopped ginger, and smashed garlic cloves. Sauté for about 5 minutes until onions are soft and fragrant. Pour in 6 cups of the vegan chicken or vegetable broth along with the dried shiitake mushrooms if using. Bring to a boil, then reduce heat to simmer and cook for 20 minutes to develop flavors. Stir in the soy sauce, rice vinegar, and sesame oil. Remove mushrooms if desired before serving.
  2. Make the Wonton Filling: In a bowl, combine the vegan ground sausage or beef substitute with panko breadcrumbs, prepared vegan eggs, soy sauce, grated ginger, minced chives, rice vinegar, black pepper, and sugar. Mix thoroughly until all ingredients are well incorporated. Set aside.
  3. Cook the Filling: In a skillet over medium heat, cook the wonton filling mixture until browned and cooked through, about 7-10 minutes. Break up the filling as it cooks for even texture. Once done, set aside.
  4. Assemble the Soup: Add the remaining 2 cups of broth to the simmering pot with the infused broth. Add the roughly chopped baby bok choy and quartered wonton wrappers directly to the pot. Simmer for 3-4 minutes until the bok choy is tender and the wonton wrappers are soft but not mushy. Stir occasionally to prevent sticking.
  5. Serve: Ladle the broth, bok choy, and wonton wrappers into bowls. Top each serving with a generous scoop of the cooked vegan filling. Garnish with sliced green onions and drizzle with chili oil if desired. Serve hot and enjoy a comforting vegan take on classic wonton soup.

Notes

  • Using vegan ground sausage or beef gives the filling a hearty, meaty texture suitable for this vegan version.
  • If you prefer gluten-free, substitute panko breadcrumbs with gluten-free breadcrumbs and use gluten-free wonton wrappers or omit them and add extra vegetables.
  • Dried shiitake mushrooms add umami richness, but you can omit or replace them with fresh mushrooms if preferred.
  • Adjust chili oil to your spice tolerance or omit for a milder soup.
  • You can prepare the wonton filling ahead of time and refrigerate for up to 24 hours before cooking.

Find it online: https://amandafood.com/deconstructed-wonton-soup-recipe/