Vegetarian Wonton Soup
This filling recipe makes about 60 wontons or around 3 batches of soup! Broth recipe makes 4 servings.
Equipment
- soup pot
- mixing bowl
Ingredients
Wonton Filling
- 2 beyond meat sausages (defrosted) can use equivalent in ground pork for none vegetarian.
- ½ package of wonton wrappers makes about 60 wontons (3 batches of soup) can refrigerate for up to 7 days or freeze extra wontons
- 1 bunch of green onions
- ½ tsp minced garlic
- ½ tsp black pepper
- 1 tsp soy sauce
- 2 tsp sesame oil
- 1 whole carrot (shredded)
- 3 tsp fresh grated ginger
- 2 tsp brown sugar
- 1 tsp vinegar
Soup Broth
- 8 cups vegetable broth
- 2 tsp soy sauce
- 1 tsp freshly grated ginger
- 2 tsp sesame oil
- 1 tsp black pepper add more to taste if desired
- 1 2 inch piece of lemongrass optional*
Optional Soup Ingredients
- 2-3 chopped bok choy leaves with stems
- 4-6 white mushrooms diced
- ½ bunch of green onion chopped
- ½ tbsp red chili flakes if you want spicy wonton soup
Instructions
How to Assemble Wontons
- Mix all filling ingredients thoroughly in a small mixing bowl
- place wonton wrapper on cutting board, put 1 tsp of filling into the middle of the wrapper, wet all four edges with water, and fold the top edge towards yourself to close the wrapper
- pinch down all around filling to secure wonton, pinch center point of wonton closest to yourself upwards and then take the outer most corners and bring together to form the "tail"
How to Assemble the Soup
- In a large soup pot over medium-high-heat bring all broth ingredients to a boil, carefully add about 20 wontons and cook for 5-6mins.
- Separate into bowls and serve.