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Vegan Wonton Soup

  • Author: Eat Drink Shrink
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x




  • 810 vegan wonton wrappers  
  • 1 cup shiitake mushrooms, chopped 
  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce, coconut aminos or Bragg’s
  • 1 teaspoon sesame oil
  • 1 green onion, finely chopped

For the wonton soup:

  • 2 garlic cloves, minced
  • 1 teaspoon ginger, grated
  • 5 cups vegetable stock
  • 1 tablespoon rice wine vinegar
  • 3 tablespoons soy sauce, coconut aminos or Bragg’s
  • 2 cups napa cabbage, shredded
  • 2 green onions, chopped


  1. For the wontons: Combine all the filling ingredients in a small bowl. 
  2. Take one wonton wrapper and lay it out in a diamond shape in front of you. Place 1 teaspoon of the filling in the middle of the wrapper, dip your finger in a little water and moisten the top two edges of the wrapper. Fold the bottom corner up to meet the top corner, making a triangle.
  3. Gently press down on the filling to squeeze out the air, then press the edges together to seal. Take the left and right sides of the triangle and pull them down and towards each other, making a loop at the bottom of the wonton. Moisten the edges and press to seal.
  4. For the wonton soup: In a pot over medium heat add the oil, garlic and ginger. Cook for 2-3 minutes. Add the vegetable stock bring to a boil.
  5. Add the wontons and reduce the heat to a simmer. Simmer until the wontons float, about 5 minutes.
  6. Remove from heat and stir in the rice vinegar, soy sauce, and shredded cabbage. Serve in bowls garnished with green onion.


  • Serving Size: 1
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