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9. Vegetable Wonton Soup.

Serves - 3 People


For the wontons filling:

  • # 1 whole mushrooms without stem- finely chopped

  • 1⁄4 block of extra-firm tofu ( crumbled)

  • 1/2 green onion, finely chopped

  • 1⁄4 inch piece fresh ginger, minced or grated

  • 2 clove garlic, minced

  • 1/2 tablespoon rice vinegar

  • 1 teaspoons soy sauce

  • 1⁄2 tsp sesame oil

  • 9-12 square wonton wrapper

For the Soup:

  • 3 cups vegetable broth

  • 1/2 green onion, chopped

  • 1-2 sliced Bok Choy

  • 1⁄4 teaspoon sesame oil

  • 1 garlic clove, minced

  • 1 teaspoon freshly grated ginger

  • 1/2 tablespoon rice vinegar

  • ​Soy sauce or salt to taste​


Make the Wontons

Drain + Crumble + Chop

  • Drain tofu. Wrap tofu with paper towels. Drain as much water as possible from the tofu. In a mixing bowl, crumbled drained tofu with your fingers.

Chop + Mince

  • Finely chop mushroom, green onion, and mince the ginger and garlic.

Add+Season+ Mix

  • Add finely chopped mushrooms, green onion. Season with soy sauce, sesame oil, rice vinegar, to the crumbled tofu. Mix well.                  

Wrap wontons

  • Place a teaspoon of wonton filling at the center of the wrapper. Moisten the edges with water using your finger, then fold in half to form a rectangular shape. Press the edges lightly to seal. Fold the sides so the edges overlap. Wet the two closest edges where they meet and pinch to seal.



Wonton soup

Add vegetable oil and sesame oil. Add the minced 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 baby bok choy and vinegar. Remove from heat and season with soy sauce or salt to taste.

Ladle into bowls and top with green onions.

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