Deconstructed Wonton Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 ½ cups roughly chopped white onion
- ¼ cup roughly chopped ginger
- 6 cloves garlic
smashed
- 8 cups vegan chicken broth or vegetable broth
divided
- 1 oz dried shiitake mushrooms
optional
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 14 oz vegan ground sausage or beef
- 1/4 cup panko breadcrumbs
- 2 prepared vegan eggs
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon minced chives
- 2 teaspoons rice vinegar
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
- 3-4 baby bok choy
roughly chopped
- 15 wonton wrappers
quartered or sliced
- Sliced green onion
for serving
- Chili oil
for garnish
Directions
- 1
To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.
- 2
Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.
- 3
Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.
- 4
Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.
- 5
Stir in the bok choy and simmer until just tender, 2 to 3 minutes.
- 6
Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.
- 7
To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.
Deconstructed Wonton Soup
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About this Recipe
Craving the comforting flavors of wonton soup without the fuss of wrapping? This Deconstructed Wonton Soup delivers all the warmth and deliciousness in a fraction of the time, making it perfect for a cozy weeknight dinner the whole family will love. You get all the authentic taste with none of the usual labor.
What makes this recipe special is its clever approach to a classic. Instead of assembling individual wontons, we build a rich, aromatic broth infused with ginger and garlic, then incorporate all the beloved elements directly into the soup. The savory vegan 'meatball' crumbles and delicate wonton wrapper pieces ensure you get that satisfying bite in every spoonful, truly offering all the flavor with none of the fuss.
When you ladle up this Deconstructed Wonton Soup, you'll be treated to a deeply savory, aromatic broth, vibrant with the warming notes of fresh ginger and smashed garlic. Each spoonful offers a delightful mix of tender vegan ground sausage 'meatballs,' crisp-tender baby bok choy, and soft, comforting wonton pieces that absorb the flavorful liquid beautifully. It's a hearty, satisfying meal that feels both familiar and exciting, designed for pure comfort and ease.
Feel free to customize this soup to your taste. You can swap the vegan ground sausage or beef for plant-based chicken or firm tofu crumbles for a different texture. If dried shiitake mushrooms are hard to find, a pinch of dried mushroom powder can add a similar depth of umami. Don't forget to adjust the chili oil at serving for your preferred level of heat.
Serve this hearty Deconstructed Wonton Soup as a complete meal for a comforting and fulfilling dinner. A generous drizzle of chili oil and a sprinkle of fresh sliced green onions at the table adds a vibrant finish and a touch of freshness.