When I think of healthy soups that also fill me up, wonton soup has always been one of my favorites. There is nothing better than biting into soft wonton dough and then getting that huge pop of flavor from the broth and the filling.
Traditionally, wontons are made with pork or shrimp filling. And while I still eat shrimp on occasion, I don’t love the consistency of shrimp in soup. Needless to say, I haven’t had wonton soup in a very LONG time, or until now!
And with the abundance of vegetarian meat brands emerging in the market, the number of vegetarian product offerings has increased exponentially. I was lucky enough to find this new meatless veggie sausage. Seriously guys, it tastes really good and is the perfect pork / shrimp substitute for this wonton soup recipe.
So, let’s get started,
What You’ll Need:
Veggie Broth Recipe:
- 12 cups water
- 1 large onion
- 1 stalk celery
- 5 peel carrots
- 2 inches ginger
- 1 tablespoon table salt
- Wonton wrappers
- 1/4 cup finely chopped mushrooms
- 4oz of veggie sausage
- 1 teaspoon sesame oil
- 1 teaspoon soy sauce
- 1 small clove garlic, finely chopped
- Green onions
- Bok choy
- Grab a large sauté pan and lightly coat the bottom with olive oil.
- Add your onion, carrots, ginger and celery into the pan. Cook until the veggies are lightly browned.
- In a large sauce pot add 12 cups of water and 1 tablespoon of table salt.
- Add the browned vegetables from the sauté pan to your pot with water. Stir well and cook over medium/low heat for 1 hour.
- Turn the heat down and strain out the vegetables. You will be left with a rich and flavorful vegetable broth.
- In a separate bowl mix together finely chopped mushrooms, garlic, sesame oil, soy sauce, veggie sausage. I used my food processor to chop up the garlic and mushrooms. You will really want the mushrooms and garlic to be as small as possible as this will form your filling.
- Once you have your filling well mixed you will grab your wonton wrappers.
- Place the wrapper in a diamond shape in front of you.
- Dip your fingers in water and moisten all four sides.
- Add one teaspoon of veggie filling to the center of the wrapper.
- Fold the wrapper in half and press out any air. Firmly press the sides of the wrapper to ensure it is sealed.
- Moisten the right and left corners on the wrapper and pinch them together.
- Place the stuffed wontons on a baking sheet lined with parchment paper. Repeat until all of the filling is used.
- Be sure to cover the wontons with a kitchen towel so they do not dry out.
- Next you’ll begin assembling your soup. Bring the vegetable broth to a boil, cover, reduce the heat to medium / low.
- Add in your wontons and gently stir the soup. Allow the wontons to cook for 5 minutes or until the filling feels firm.
- Add the bok choy and green onions to the soup. Cook until wilted.
- Serve and enjoy!
Author: Sarah Thomas-Drawbaugh
Sarah Thomas-Drawbaugh is a recipe developer and creator of the brand, Healthyish Foods®. Sarah makes plant-based, fish and chicken recipes that are simple and delicious. Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!