Wonton Vegetable Soup

14 Feb

A wonton is a type of dumpling commonly found in Chinese cuisine. Typically fried or boiled in soup, wontons are prepared by placing filling inside of thin, flat pieces of dough, which are folded over and sealed. The shape of wontons vary by region, but are often found as triangles.

Bok choy (also known as pak-choi), a type of Chinese cabbage, is a low-calorie food providing a healthy dose of nutrients. 1 cup boiled bok choy provides 18% DV Potassium, 144% Vitamin A, 15% Calcium, 73% Vitamin C and 15% Vitamin B6, all in just 20 calories (source).

The high amount of Vitamin A contained in bok choy plays an essential role in healthy vision, bone growth, and immune and reproduction system function. This vitamin, often referred to as retinoids, is found naturally in both animal and plant sources, however, animal-derived Vitamin A is fat-soluble and can build up in the body, becoming toxic. Plant-derived Vitamin A, however, is water-soluble and does not build up in the body, therefore toxicity is rare (source).

The wontons below encompass a savory tofu filling and are cooked in a light vegetable broth, which is full of bok choy, carrots, baby corn, mushrooms and green onion.

Vegetable Wonton Soup

Wonton Vegetable Soup

Wontons:
8 ounces extra-firm tofu, drained, patted dry and crumbled
1 large clove garlic, peeled
1 tablespoon soy sauce
fresh cracked black pepper
1/3 (12-ounce) package round dumpling wrappers*

Soup:
12 cups water
3 tablespoons vegan vegetable bouillon paste (I use Better Than Bouillon)
1 teaspoon grated fresh ginger
2 medium-size carrots, peeled and thinly sliced
2 heads bok choy, washed and sliced
1-1/2 cups sliced mushrooms of choice, cleaned
8 ounces baby corn, drained
2 green onions, thinly sliced

Begin with wontons by placing tofu, garlic, soy sauce and pepper in a bowl. Mix with a fork until thoroughly combined.

Place a dumpling wrapper on a clean, flat surface and spoon approximately 1 tablespoon tofu mixture into the center. Moisten edges of wrapper with water and fold to form a half-moon. Seal wonton by carefully pressing around filling and edges to remove as much air as possible. Continue process until filling is used up. Set aside.

For the soup, bring water to a boil and stir in vegetable bouillon paste until dissolved. Add ginger, carrots, bok choy and mushrooms, reduce heat to low and cover, allowing to simmer for 2-3 minutes.

Add prepared wontons to pot and replace lid, continuing to simmer for an additional 2-3 minutes.

Finally, add baby corn and green onions, replace lid and simmer for 1-2 additional minutes, or until wontons and vegetables are tender. Serve hot or warm.

* Dumpling and wonton wrappers often contain egg, so it is important to read the ingredients, ensuring that the wrappers are vegan.

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4 Responses to “Wonton Vegetable Soup”

  1. mrsveg February 14, 2014 at 4:38 pm #

    I used to love wonton soup (the stuff you get from Chinese restaurants round here tends not to be vegetarian) and I really miss it. Why did I never think of making my own? It looks so simple!

    • megmeister February 15, 2014 at 8:56 am #

      It IS simple! I didn’t realize it until I took it upon myself to whip some up. Enjoy. =)

  2. Megan February 22, 2014 at 12:57 pm #

    Yum! I am going to have to try this soup! I love wontons!

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