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Deconstructed Vegan Wonton Soup
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Deconstructed Vegan Wonton Soup

35 minServes 4Nutri-Score B€€
from @eat_figs_not_pigs3 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • vegetable brothPantry1.2 litres
  • garlic (peeled and smashed)Produce3 pieces
  • ginger (sliced)Produce20 g
  • green onion (whites for the broth, greens sliced for serving)Produce4 pieces
  • soy saucePantry30 ml
  • sesame oilPantry10 ml
  • firm tofu (pressed and finely crumbled)Fresh200 g
  • shiitake mushrooms (finely chopped)Produce100 g
  • carrot (finely grated)Produce1 piece
  • cornstarchPantry15 g
  • wonton wrappers (quartered)Fresh12 pieces
  • bok choy (leaves separated)Produce200 g
  • chili oil (for serving)Pantry20 ml

per serving

Nutrition

232kcal

Carbs
30 g
Proteins
11 g
Fat
8 g
Adapt tools

what you’ll use

Tools

  • Stockpot
  • Saucepan
  • Mixing bowl
  • Colander

step by step

Method

  1. Simmer the aromatic broth

    • Combine the vegetable broth, garlic, ginger, green onion whites, soy sauce and sesame oil in a pot.
    • Bring to a simmer and let the aromatics infuse.
    Step 1

  2. Prepare the wonton filling

    • Mix the crumbled tofu, shiitake mushrooms, grated carrot, cornstarch and a splash of soy sauce in a bowl.
    • Let the filling rest so the flavors come together.
    Step 2

  3. Strain the broth

    • Strain the broth through a colander and pour it back into the pot.
    • Bring it back to a gentle simmer.
    Step 3

  4. Poach the filling balls

    • Gently drop teaspoon-sized balls of the filling into the simmering broth.
    • Simmer until they are heated through and float to the top.
    Step 4

  5. Add bok choy and wrappers

    • Add the bok choy and the quartered wonton wrappers in batches so they don't stick together.
    • Simmer a few more minutes until the wrappers are tender.
    Step 5

  6. Serve

    • Ladle the soup into bowls.
    • Finish with chili oil and plenty of sliced green onion.
    Step 6
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