Delicious vegan wonton soup with mushrooms and Pak Cho, inspired by the traditional Chinese comfort food. Learn how to make homemade wontons from scratch, and enjoy in a flavorful umami broth for a cozy dinner. Also freezer-friendly!

Vegan wonton soup

Wontons have a special place in my heart. Not only are they fun to make, but also very versatile and great for those nights when you’re craving comfort food. And there’s no better way to eat them than in a vegan wonton soup! I make this meal for my family and friendds all the time, and couldn’t recommend it more.

Vegan wonton soup from scratch

This meatless wonton soup is incredible for so many reasons. Firstly, the wontons are entirely homemade. Of course, you can use store-bought wonton wrappers, but they’re easier than you think to make from scratch. And it makes for a fun weekend project to occupy the whole family in the kitchen!

Homemade mushroom wonton on a spoon

We’re also making a simple mushroom and scallion filling that’s incredibly juicy and packed full of flavor. And it requires just simple ingredients. But you can switch this recipe up by using another wonton filling of your choice.

Bowl of wonton soup with Pak Choi

Then, there’s the quick vegetable broth in which the wontons are cooked. I added mushrooms, more scallions and Pak Choi to create the most amazing flavor that the wontons soak up perfectly. Trust me, it’s even better than it looks or sounds!

Closeup of vegan wonton soup with Pak Choi

How to make vegan wonton soup

Make the wonton wrappers

Of course, you can use store-bought wonton wrappers to make vegan wonton soup, which are available in the frozen section of most Asian food stores. But unfortunately, there are none in my small village, and therefore I like to make my own wonton wrappers from scratch to save a lengthy trip.

Homemade wonton dough

Start by adding salt to lukewarm water and mixing together. Then, gradually add plain flour, and continue mixing until a dough forms. Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the porcini mushroom filling

You want to prepare the dry porcini mushrooms by firstly rehydrating them in water overnight. There’s no need to drain them before making the filling.

Now heat some sesame oil in a frying pan or work over a medium-high heat. Add the dried porcini mushrooms, salt, black pepper and finely-chopped scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Form the vega wontons

The recipe below makes quite a lot of dough, so I like to divide it into 4 sections to make the rolling process easier.

Transfer the dough onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking. Be patient with this is order to get the perfect consistency and thickness.

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares. These will be your wonton wrappers!

Homemade wontons on a wooden board for vegan wonton soup

Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the broth

Now, it’s time to make the broth for the vegan wonton soup and cook the wontons. Start by heating some sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant. Then, add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Now add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add the wontons and serve the vegan wonton soup

Large pan with homemade vegan wontons

Finally, add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure. Serve immediately with sesame seeds and extra scallions.

Vegetarian wonton soup in a saucepan

Recipe tips and ingredient substitutions for vegan wontons

  • Don’t skip kneading the dough. Just 5 minutes will make a huge difference in terms of improving the texture.
  • You can replace the rehydrated porcini mushrooms with chestnut, shiitake or oyster mushrooms. Simply dice them finely, and cook as normal until softened.
  • Feel free to add any other vegetables or leafy greens to the broth. This is great for using up any veggie scraps you have in the fridge.
  • Vegetarian wonton soup is delicious served with chilli oil!
Vegetarian wonton soup with Pak Choi

How to freeze wontons

One of my go-to tricks for always having a go-to quick, comforting dinner is freezing dumplings. And just like any dumpling variety, wontons are very easy to freeze:

Bowl of vegetarian wontons in a homemade vegetable stock
  1. Line a baking tray with parchment paper.
  2. Arrange the wontons on the baking tray so that they are not touching each other.
  3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
  4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
  5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.
Vegan wonton soup with Pak Choi

Other delicious vegan dinners you’ll love!

If you give this vegan wonton soup a go, tag me on Instagram and leave your feedback in the comments below together with a star rating – I would love to hear from you!

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Vegan wonton soup

Get the Recipe: Vegan Wonton Soup Recipe

Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that's also freezer-friendly!

Ingredients

For the dough

  • 3/4 cup water
  • 1/2 tsp salt
  • 1 3/4 cups flour
  • 1 tbsp olive oil

For the filling

  • 1 cup dried porcini mushrooms
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup scallions

For the broth

  • 1 tbsp sesame oil
  • 3 cloves garlic, minced
  • 4 scallions, halved
  • 4 cups vegetable stock
  • 2 cups oyster mushrooms
  • 2 cups shiitake mushrooms
  • 2 heads Pak Choi
  • 1/4 cup soy sauce
  • 1/4 cup sesame seeds

Equipment

  • Mixing bowl
  • Wok or frying pan
  • Rolling pin
  • Saucepan

Instructions 

Make the wonton wrappers

  • Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.
    1/2 tsp salt, 1 3/4 cups flour
  • Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes
    1 tbsp olive oil

Make the mushroom filling

  • Rehydrate the porcini mushrooms by soaking them in water overnight. There's no need to drain them before making the filling.
    1 cup dried porcini mushrooms
  • Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.
    1 tbsp sesame oil, 1/2 tsp salt, 1/2 tsp black pepper, 1 cup scallions

Make the wontons

  • Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.
  • Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.
  • Place around 1 tbsp of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the broth and cook wontons

  • Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.
    1 tbsp sesame oil, 4 scallions, 3 cloves garlic
  • Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.
    4 cups vegetable stock, 2 cups oyster mushrooms, 2 cups shiitake mushrooms
  • Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.
    1/4 cup soy sauce, 2 heads Pak Choi
  • Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.
  • Serve immediately with sesame seeds and extra scallions.
    1/4 cup sesame seeds

Notes

How to freeze wontons
  1. Line a baking tray with parchment paper.
  2. Arrange the wontons on the baking tray so that they are not touching each other.
  3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
  4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
  5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.
Calories: 255kcal, Carbohydrates: 38g, Protein: 10g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 4g, Sodium: 1317mg, Potassium: 969mg, Fiber: 6g, Sugar: 6g, Vitamin A: 9829IU, Vitamin C: 98mg, Calcium: 291mg, Iron: 5mg