Vegan Wonton Soup

If you are using frozen wrappers, leave them to completely thaw for about 6 hours in the fridge before using.
12 wonton wrappers
Finely chop all the fresh ingredients, crumble the tofu, and mince or grate the ginger and garlic.
1 carrot, 3 fresh shiitake mushrooms, 4-5 napa cabbage leaves, 2 spring onion, 2 oz tofu, 2 garlic cloves, A small piece of ginger
Add all the fresh ingredients with the tofu in a large mixing bowl and add the spices and dark soy sauce.
1 teaspoon five spice powder, ¼ teaspoon white pepper, ½ tablespoon dark soy sauce
Combine all the ingredients until well mixed.
Place a wonton wrapper on your hand, and add a spoonful of filling in the center of the wonton.
12 wonton wrappers
Use your finger to moisten the edges of the wrapper and fold the wrapper into a triangle. Seal well.
Moisten the left corner with little water, hold the bottom two corners of the triangle and bring them together
Place the shaped wonton on a plate, and repeat. Make sure the wonton wrapper is sealed properly so the filling stays inside while cooking the wonton.
Heat some vegetable oil in a cooking pot and add finely sliced scallions. Let them cook until they start to brown.
3 scallions
Add the vegetable stock, and bring to a boil. Then carefully add the wontons.
4 cups vegetable broth
Simmer for 2-3 minutes or until the wontons are afloat. Add the soy sauce, sesame oil, and season with salt and pepper.
3 tablespoon soy sauce, 1 tablespoon sesame oil, salt and pepper
Serve the wonton soup, garnish with fresh scallions, and enjoy!

Ingredients

Broth Ingredients

Instructions

Nutrition