VEGAN SHIITAKE WONTON SOUP

This vegan wonton soup is made with savory shiitake stuffed wontons and crispy napa cabbage in a light gingery broth.

I’m always tempted to go for tofu in recipes like this, but this time I went with shiitake mushrooms, because they are, for lack of a better term, meaty. Dice them up nice and fine, add in some seasoning and you’ve got something that isn’t too far from the wonton soup you probably ordered from your favorite Chinese restaurant

Shiitake Wonton Soup Recipe
This vegan wonton soup is made with savory shiitake stuffed wontons, crispy napa cabbage and a light gingery broth.



Ingredients
For the Wontons

• 4 ounces shiitake mushrooms
• 2 garlic cloves, minced
• 1 teaspoon freshly grated ginger
• 1 tablespoon soy sauce
• 1/2 teaspoon sesame oil
• 1/2 teaspoon liquid smoke, optional
• 1 scallion finely chopped
• 16-20 vegan wonton wrappers

For the Wonton Soup

• 1/2 tablespoon vegetable oil
• 1/2 teaspoon sesame oil
• 1 garlic clove, minced
• 1 teaspoon freshly grated ginger
• 5 cups vegetable broth
• 2 cups shredded napa cabbage
• 1 tablespoon rice vinegar
• Soy sauce or salt to taste
• 2 scallions, chopped

Instructions
Make the Wontons

1. Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
2. Fill a small bowl with water. Arrange a wonton wrapper on work surface. Place about 1 teaspoon of filling in center. Dip fingers in water and moisten the edges of the wonton wrapper. Fold in half, over filling, diagonally, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop. Repeat until all of the filling and wrappers are used.

Make the Wonton Soup

1. Coat the bottom of a large pot with the vegetable oil and sesame oil, and place it medium heat. Add the garlic and ginger. Sauté for 1 minute, until very fragrant. Add broth, raise the heat, and bring it to a boil. Add the wontons and lower the heat to a simmer. Allow the soup to simmer until all of the wontons float, about 5 minutes. Stir in the napa cabbage and vinegar. Remove from heat and season with soy sauce or salt to taste.
2. Ladle into bowls and top with scallions. Serve.

Recipe Adapted : VEGAN SHIITAKE WONTON SOUP @ connoisseurusveg