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. So, needless to say, I haven’t had any wonton soup in a very LONG time, or well 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
1/4 cup finely chopped mushrooms
4oz of veggie sausage
1 teaspoon sesame oil
1 teaspoon soy sauce
1 small clove garlic, finely chopped
- Grab a large sauté pan and lightly coat the bottom with olive oil. Peel and chop your onion, carrots, ginger and celery. Add everything to the sauté pan and allow it to lightly brown.
- In a large sauce pot add 12 cups of water and 1 tablespoon of table salt.
- Once browned, add the vegetables from the sauté pan to your water. Stir well and cook over medium / high 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 cuisine art to chop up the garlic and mushrooms. You will really want these ingredients to be as small as possible.
- 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 of the wrapper and pinch them together.
- Place the stuffed wonton on a baking sheet lined with parchment paper.
- Cover with a kitchen towel so they do not dry out.
- 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.
- Clean your bok choy and green onions, add them to the soup. Cook until wilted.
Author: Sarah Thomas-Drawbaugh
Welcome to Healthyish! I am so glad you’re here.
Together we will reinvent classic recipes and make them Healthyish.
Which means they’ll include light, healthy and clean ingredients that your body will crave (with the occasional ISH). I will also be sharing some fitness and self-care tips for beginners.
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