Vegan Wonton Soup
A savory and healthy vegan hot soup features tofu-filled wontons, fresh vegetables, and a flavorful broth.
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Instructions
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In a large stockpot, heat oil and sauté garlic for 2 minutes until fragrant. Add 1 1/2 cups scallions and vegetable broth, bring to a boil, then reduce heat to simmer.
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Separately, heat oil in a saucepan, cook chopped mushrooms and garlic powder until soft (3-4 minutes). Remove from heat and mix in crumbled tofu, lemon juice, salt, and the remaining 1/2 cup scallions.
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Place 1 tablespoon of filling in the center of each wonton wrapper. Moisten edges with water, then fold one corner diagonally and pinch all three corners together, sealing the edges. Repeat for all wrappers.
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Bring a pot of salted water to a simmer. Cook wontons for 2-3 minutes until translucent, then remove with a slotted spoon and place 3-4 wontons into each serving bowl.
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Add bok choy and broccoli florets to the simmering broth; cook for 2-3 minutes until bright green. Ladle the broth and vegetables over the wontons and serve immediately, seasoned to taste.