This vegan wonton soup is made with savory shiitake stuffed wontons and crispy napa cabbage in a light gingery broth.

Disclaimer: I suck really bad at wrapping wontons, and you probably do too. Nothing personal…it’s just that, based on my experience wrapping wontons for this soup, I’ve determined that it’s something most people suck at. So there’s a high statistical probability you are one of those people.

I know what you’re thinking: the wontons in the photo look good enough. True. Those are the five wontons I spent most of an hour agonizing over. The rest, which were the majority of the wontons that we ate for dinner, were pretty hideous.

If you want to find out just how unskilled you are at wonton wrapping, go wrap some up and put them in soup. Based on my prior wonton wrapping experiences (one and two), I thought I wasn’t half bad. Soup’s different though. Once they get into liquid they start inflating, unwrapping, tearing. It’s not pretty.

Having said all that, I’ll now tell you this: the ugly ones taste better. It’s true! It’s often the ugliest food that’s made with the most love and therefore tastes best.

So swallow your pride and serve your family some ugly wonton soup. They’ll love it, and they’ll love you, even if they make fun of you a little bit for your lack of dexterity.

Where to Find Vegan Wonton Wrappers

I’m sure I’ll get some questions about vegan wonton wrappers because I always do. Both Twin Marquis and Dynasty make vegan wonton wrappers, and I’ve found both brands at regular supermarkets in the freezer.

There’s usually a more popular brand that has eggs in the produce section near the tofu (why?), and that threw me off for a while. Then one day I looked in the freezer near the edamame, and lo and behold, vegan wonton wrappers.

If you still can’t find them at the supermarket, try an Asian market. And you can always make your own. I’ve done it and it’s easier than you’d think!

How to Make Vegan Wontons

I’m always tempted to go for tofu in recipes like this, but this time I went with shiitake mushrooms, because they are, for lack of a better term, meaty. Dice them up nice and fine, add in some seasoning and you’ve got something that isn’t too far from the wonton soup you probably ordered from your favorite Chinese restaurant as a kid.

Next for the tough part: wrapping. Really, any method that keeps the fillings contained will do. But I like to orient my wrappers at an angle, place a spoonful of filling in the center, then fold the wrapper in half to make a little triangle. From there, fold the corners in to make a neat little packet.

The wontons go in your soup towards the end of cooking. Don’t overcook them! And make sure to cook the soup at a low simmer to keep the wontons from being jostled too much.

For some more guidance, check out my video on how to make vegan wonton soup!

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4.94 from 16 votes Print Shiitake Wonton Soup This vegan wonton soup is made with savory shiitake stuffed wontons, crispy napa cabbage and a light gingery broth. Prep Time 30 minutes Cook Time 10 minutes Total Time 40 minutes Servings 4 Calories 317 kcal Author Alissa Ingredients For the Wontons 4 ounces shiitake mushrooms

2 garlic cloves, minced

1 teaspoon freshly grated ginger

1 tablespoon soy sauce

1/2 teaspoon sesame oil

1/2 teaspoon liquid smoke, optional

1 scallion finely chopped

16-20 vegan wonton wrappers For the Wonton Soup 1/2 tablespoon vegetable oil

1/2 teaspoon sesame oil

1 garlic clove, minced

1 teaspoon freshly grated ginger

5 cups vegetable broth

2 cups shredded napa cabbage

1 tablespoon rice vinegar

Soy sauce or salt to taste

2 scallions, chopped Instructions Make the Wontons Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion. Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used. Make the Wonton Soup Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste. Ladle into bowls and top with scallions. Serve. Recipe Notes Make sure you read the ingredients on your wonton wrappers, as many brands contain egg. Nutrition Facts Shiitake Wonton Soup Amount Per Serving Calories 317 Calories from Fat 52 % Daily Value* Fat 5.8g 9% Saturated Fat 1.2g 6% Sodium 1685mg 70% Potassium 499mg 14% Carbohydrates 50g 17% Fiber 2.7g 11% Sugar 2.7g 3% Protein 14.8g 30% Calcium 20mg 2% Iron 3.8mg 21% * Percent Daily Values are based on a 2000 calorie diet.

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