Description
A flavorful and comforting Deconstructed Wonton Soup made with a savory vegan broth, plant-based sausage filling, and fresh vegetables. This recipe offers all the delicious elements of traditional wonton soup without the dumpling wrapping, making it quick to prepare while maintaining bold Asian-inspired flavors.
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
- 1/4 cup panko breadcrumbs
- 2 prepared vegan eggs
- 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
Instructions
- Prepare the Broth: Heat the extra virgin olive oil in a large pot over medium heat. Add the roughly chopped white onion, ginger, and smashed garlic cloves. Sauté until the onions become translucent and fragrant, about 5-7 minutes. Pour in 6 cups of the vegan chicken or vegetable broth and add the dried shiitake mushrooms if using. Bring the broth to a boil, then reduce heat and simmer for 20 minutes to develop flavor.
- Make the Wonton Filling: In a mixing bowl, combine the vegan ground sausage or beef with panko breadcrumbs, prepared vegan eggs, soy sauce, grated ginger, minced chives, rice vinegar, black pepper, and granulated sugar. Mix thoroughly until all ingredients are well incorporated, creating a pliable mixture.
- Cook the Wonton Filling: Form small bite-sized balls or loose crumbles with the wonton filling. In a skillet over medium heat, lightly brown the filling until cooked through and slightly crispy on the edges, which should take about 6-8 minutes. Alternatively, you can sauté directly in the broth later.
- Assemble the Soup: To the simmering broth, add the remaining 2 cups of broth, the chopped baby bok choy, and quartered wonton wrappers. Allow everything to cook together until the bok choy is tender and wonton wrappers are soft, about 5 minutes.
- Combine and Finish: Add the cooked wonton filling to the broth and stir to combine. Stir in the soy sauce, rice vinegar, and sesame oil to taste. Adjust seasoning as desired.
- Serve: Ladle the hot soup into bowls and garnish with sliced green onion and a drizzle of chili oil for a spicy kick. Enjoy your comforting, vegan deconstructed wonton soup!
Notes
- Dried shiitake mushrooms add an earthy depth but can be omitted for a milder broth.
- Vegan eggs can be substituted with flax eggs or silken tofu for different vegan options.
- Adjust chili oil quantity based on your heat preference or omit for mild soup.
- Wonton wrappers soften quickly; do not overcook to avoid mushiness.
- This recipe is easily customizable with your favorite plant-based proteins or vegetables.
Keywords: Deconstructed Wonton Soup, Vegan Wonton Soup, Plant-Based Soup, Asian Vegan Soup, Vegan Comfort Food