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+ servings
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!


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


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


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


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