Vegan Wonton Noodle Soup Recipes
WONTON NOODLE SOUP
Steps:
- For the wonton filling: Place the shrimp, pork, 1 teaspoon salt, 1/2 teaspoon pepper, the oyster sauce and sesame oil in a medium bowl and mix with your hands to combine. Let marinate while you prepare the stock. (If time allows, marinate for at least 20 minutes and up to overnight; refrigerate if marinating for more than 2 hours.)
- For the broth: Bring 2 quarts water to a simmer in a large saucepan or pot and whisk in the chicken base until completely dissolved. Add the remaining broth ingredients and let simmer for at least 5 minutes.
- Continue making the wontons: Bring a large pot of salted water to a boil. Place about 1 teaspoon of the filling in the center of 1 wonton wrapper. Moisten the edges with some of the beaten egg. Pinch in all the sides to make a small sack, enclosing the filling. Transfer to a plate. Repeat with the remaining filling and wrappers.
- For the noodles: Add the noodles to the boiling water and cook according to the package directions. During the last 3 to 5 minutes of cooking time, add the wontons and continue to boil until the wontons are cooked through and float to the top. Drain the noodles and wontons.
- For the assembly: Ladle 2 cups of the broth into each of 4 deep bowls. Divide the noodles and wontons among the bowls. Garnish with the scallions and cilantro.
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- Add the shiitake mushrooms into a small bowl and add 1/2 cup or enough hot water to cover. Soak for 20 minutes, or until the mushrooms turn tender throughout. Reserve the soaking liquid. Cut the mushrooms into 1/4” (0.5 cm) squares.
- Prepare the wrapping station by placing the filling, wonton wrappers topped with a few layers of damp paper towels, a small bowl of water, and a tray for wrapped wontons.
- Combine the broth ingredients in a medium-sized pot and bring to a boil. Add the number of wontons you plan to serve. If planning to serve more than 15, you should separate the cooking into two batches. Cook for 2 minutes, until the wrappers turn semi transparent and bloated.
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- In a large mixing bowl, combine the Lightlife Plant-Based Ground, minced onion, garlic, water chestnut, carrot, celery and cabbage. Season with black pepper, vegan fish sauce, and soy sauce and mix well. Set aside.
- Prepare the broth by combining vegetable broth (or water + mushroom broth powder), whites of the green onion, ginger slices and minced garlic in a pot. See note if 4 L of soup in one batch is too much. Cover and bring to a boil, then lower to a simmer for 30 minutes. Remove the ginger slices and allow to simmer while you fold the dumplings. If your broth isn't well seasoned, add a touch of salt until it tastes good. If you're using mushroom broth powder, 1 Tbsp per 1 L of broth is perfect.
- To fold the dumplings in the "coin" shape I showed, hold the dumpling so it's a diamond shape (point facing you). Dip your finger in water and lightly wet the bottom two edges with water. Add about 1-1.5 tsp of dumpling filling to the middle, then seal the top and bottom edges together, trying to push out any air. If you leave air inside, it'll bubble up when cooking and the dumpling will burst.
- Once both edges are sealed together, wet one of the bottom corners of the triangle, and pull the other corner to meet with it and seal. Pinch to seal the edges. Repeat until all the filling is used up or you've run out of dumpling wrappers. If you've run out of wrappers, you can roll the filling into balls and drop into the soup to cook. If you've run out of filling, cut the wrappers in half and drop into the soup to cook anyway, they'll cook up like noodles!
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- Add the tofu to a bowl and mash with your hands. Add the shiitake mushrooms, Chinese greens, garlic, ginger, soy sauce, shaoxing wine, sesame oil and salt and mix until combined.
- Add 1 heaping tablespoon of filling in the middle of a wonton wrapper. Dip your finger into some water and run it along two edges. Fold the bottom corner up and seal to form a triangle (see photo above). Wet one corner and bring the other corner and press gently so they stick together. Repeat with remaining wrappers and filling until complete.
- Bring a pot of water to a rolling boil. Add wontons to the water (as many as you can add without over crowding). Wait for the water to come to a rolling boil again and cook for 1 minute. Be careful not to overcook your wontons.
- In the meantime, also heat up some broth. Use a slotted ladle and remove the wontons into a bowl. Add 1-1 1/4 cup of broth and serve with scallions and aroma oil (or sesame oil). Enjoy!
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