I have been dreaming of wonton soup for months and months. I haven’t had one since I have become vegetarian pretty much because I haven’t come across any vegetarian ones on a menu. Trust me.. I would have jumped at the chance!
Wontons are delicate and full of flavor with a nice salty warm broth to accompany. You can add extra chili, lemon, ginger or soy sauce to this which I’m all about. Absolute customization of meals.
I had an impulse to make vegetarian wonton soup at home so I spent the afternoon crafting wontons and here you go! The perfect vegetarian wonton soup recipe.
You may need to purchase deep ‘noodle soup’ bowls if you don’t have deep bowls. I got mine from Kmart for $2 each.
It certainly hit the spot and I am now experienced in wonton making. I bought a dumpling steamer recently so dumplings are next on the hit list! It didn’t cost too much either, all basic ingredients you’d have in the cupboard minus the wonton wrappers.
I must admit.. I loved this meal but the extra 30 mins wrapping time does take the meal from ‘quick and easy’ to a meal you have to allocate an hour or so to get it going. I was lucky and had the time to spend the afternoon wrapping wontons but if you’re after something quick and easy, take a look here – Kale Pad See Ew
I hope you all have a great day, bec xo
Spinach and Mushroom Wonton Soup
- 1 packet of wonton wrappers I got mine from Coles
- 3 cups spinach
- 10 small-medium sized mushrooms
- 500 ml vegetable stock
- 4 tbsp soy sauce
- 2 tbsp flour
- 1 egg
- 3 cloves of garlic
- 3 cms of ginger and fresh chives/spring onion
- chilli if you're a fan
- Filling: Dice mushroom and spinach as tiny as you can. Crush/slice 1 clove of garlic and chop ½ of the chives and mix together in a bowl
- Add the 2 tbsp of flour, 1tbsp of soy sauce (save rest) and 1 beaten egg to the bowl. Mix thoroughly.
- Place 1 teaspoon heaped portions of mixture into centre of wonton wrappers. Have a small bowl of water handy and wet finger. Run finger around top half of the edges and wet. Fold bottom half of wrapper up, then seal and connect two bottom corners. I made 25 and I took me about 30 minutes as it was my first time.
- Set completed wontons aside in the fridge and start the broth.
- Add the 500ml of vegetable stock to a pot. Add an extra 400ml of hot water, 2 whole cloves of garlic, the 3cm piece of peeled ginger, a handful of chopped chives and 2 tbsp soy sauce. Simmer for 10-25 minutes to let flavours infuse. Taste and add some extra if you think you need more. I added more soy sauce.
- Bring broth to boil and add all wontons. They will take 10-12 minutes to cook. Once wontons start to float, let them sit at top for another 2 minutes
- Remove wontons with slotted spoon and place in bowl, 6 should be enough per serve. Ladle the broth over wontons and garnish with fresh chives, chilli and extra soy sauce if required.