Vegan Wanton Soup

Name: Vegan Wanton Soup
Prep time: 34 min
Cook time: 12 min
Total time: 46 min
Yield: 4 servings
Cuisine: Singaporean (Chinese)
Ingredients: 300 g King oyster mushrooms; 150 g Firm tofu; 2 whole Spring onions; 1 tbsp Light soy sauce; 1 tsp Sesame Oil; 0.5 tsp White pepper; 24 whole Vegan wonton wrappers; 1.2 l Vegetable stock; 10 g Ginger; 0.5 tsp Salt

Singaporean

Jump to Recipe

46 minutes

4 people

Medium31–60 min or 7–12 steps

46 min · 6 steps

Medium: 31–60 min or 7–12 steps

180 kcalper person

Protein 8g

Carbs 24g

Fats 6g

About this dish

Delicate dumplings packed with mushroom and tofu, poached and served in a clear, gently peppered vegetable broth.

Allergy Info

Gluten, Soya, Sesame

Diet Info

Vegan

Ingredients

Fresh Produce

King oyster mushroomsvery finely chopped300 g
Spring onionsfinely chopped, plus extra to garnish2 whole
Gingersliced10 g

Plant Proteins

Firm tofucrumbled and pressed dry150 g

Tins & Jars

Vegetable stock1.2 l

Dried Goods

Vegan wonton wrappers24 whole

Spices & Seasonings

White pepper0.5 tsp
Salt0.5 tsp

Oils & Condiments

Light soy sauce1 tbsp
Sesame Oil1 tsp

Utensils

Mixing bowl
Large saucepan
Slotted spoon
Ladle

Method

In a mixing bowl, combine the chopped mushrooms, crumbled tofu, spring onions, light soy sauce, sesame oil and white pepper, mixing until it holds together.

Approx. 8 minutes

Place a teaspoon of filling in the centre of each wonton wrapper, dab the edges with water, and fold into a triangle, then pinch the two bottom corners together.

Approx. 20 minutes

Bring the vegetable stock to a simmer in a large saucepan with the sliced ginger and salt.

Approx. 8 minutes

Bring a separate pot of water to the boil and cook the wontons for four minutes until they float and the wrapper is cooked through.

Approx. 4 minutes

Lift the cooked wontons into serving bowls with a slotted spoon.

Approx. 3 minutes

Ladle the hot broth over the wontons, scatter with extra spring onions and serve immediately.

Approx. 3 minutes