Vegan Shiitake Wonton Soup

Originally Published on on February 1, 2018 By Alissa

Vegan Shiitake Wonton Soup
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 diffent 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.

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 reuglar 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!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.

Vegan Shiitake Wonton Soup_2

Update, February 2018: I reshot the photos for this recipe and made a video. It looks like I improved a bit in the wonton wrapping department since originally posting this! Practice makes perfect!


Shiitake Wonton Soup

This vegan wonton soup is made with savory shiitake stuffed wontons, crispy napa cabbage and a light gingery broth.
Course Soup
Cuisine American, Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 317 kcal
Author Alissa

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


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.

Vegan Shiitake Wonton Soup_3

Meet Alissa

Welcome to Connoisseurus Veg!

I love creativity in the kitchen and veganizing everything I make.

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