Vegetarian Wonton Soup


Savory but not heavy - this soup is perfect for a light or fall meal. Hell, I'd even eat soup in the summertime, but the mushroom stock somehow feels right on a cold evening.


  • 4 waterchestnut slices, chopped
  • 2 scallions, chopped or a small bunch of chives, chopped
  • handful of baby spinach, chopped
  • 1/2 cup of tofu, squeezed dry and then crumbled
  • salt and pepper to taste
  • 1 clove garlic
  • 1 tsp honey
  • 3 tsp minced ginger
  • 1 tsp sesame oil
  • 1 package of wonton wraps
  • 1 beaten egg + water


  • 3 cups mushroom stock (prefer homemade but store bought is fine)
  • 2-3 slices of ginger
  • 1 tsp honey
  • 1 T chinese rice wine
  • 1 T soysauce or tamari
  • 1 tsp sesame oil
  • 2 shiitake mushrooms, sliced
  • 5 or so baby bokchoy leaves
  • cilantro and peasprouts for garnish (optional)


  1. In a saute pan, cook the garlic, ginger and tofu. Drain out the excess liquid well in a strainer, even squeezing through a cheesecloth.
  2. In a bowl, mix together the warm tofu mixture with the spinach, chives so the spinach barely wilts. pour in the sesame oil, soysauce, salt, pepper. Taste to adjust - this is what your dumpling is going to taste like, so this would be the time to adjust seasoning, make any additions.
  3. Beat the egg with a couple of spoons of water. This will be your wonton glue.
  4. Put about a teaspoon of the filling in a wonton wrap. You can experiment with different folds - maybe you are using square wraps or maybe you're using the round ones. The ones shown in the pic above were wrapped like tortellini, using square wraps - so first wet and edge with the egg mix, then fold into a triangle and secure. Then wet the tips of the far ends of the triangle and seal together. Keep going until the filling is used up.
  5. In a large stock pot, bring water to a rolling boil. Gently place several wonton in, but don't crowd the pot. You will boil these in batches. They will float when done, but generally it take about 2 minutes a batch. drain your wontons gently and rinse in cold water. You can toss them with a little oil so they don't stick. 
  6. In the meantime, Boil your stock up and add the rice wine, tamari, ginger slices, honey and let simmer for 20 minutes. You can throw your shiitake mushrooms in too to simmer.
  7. When ready to serve, I like to make each bowl separately. Inside a bowl, I'll put a few wontons, a couple baby bokchoy, pour the broth in making sure the mushrooms get added to the bowl as well. Then garnish with cilantro, pea sprouts, and/or scallions.