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Oyster Mushroom Wonton Soup with Wilted Kale

Oyster Mushroom Wonton Soup with Wilted Kale


for the wontons

  • 4 cups oyster mushroom caps, minced
  • 1 TB Earth Balance
  • 2540 wonton wrappers

for the broth

  • 2 cups homemade stock or Imagine brand No-Chicken broth
  • 1 TB toasted sesame oil
  • 1 TB soy sauce or tamari

to serve

  • handful of chopped kale
  • 1 scallion, chopped
  • sriracha, to taste


  1. First, cut away the tough stems from the oyster mushrooms, then mince the soft caps, then rinse and drain well under cold water.
  2. Reserve and freeze the inedible but flavorful stems for making stock later, if you wish.
  3. To make your wonton filling, melt the Earth Balance in a large, flat-bottomed skillet over medium heat. Throw in the minced oyster mushrooms and saute until almost all of the liquid has reduced from the pan. Remove from the heat and set aside to cool. Then, assemble your wontons following these steps.
  4. Place the wontons onto a baking sheet lined with a silpat so they are not touching each other, and put into the freezer for at least a hour. Transfer to a container or Ziploc bag to store.
  5. When you are ready to make your soup, remove a few wontons from the freezer. (No need to defrost them.) Heat the broth in a small saucepan, then add in the sesame oil and soy sauce. Throw in the wontons and allow to heat through until softened and translucent, about 5 minutes, taking care to ensure they don’t stick to the bottom of the saucepan.
  6. Add in the kale and any other chopped vegetables as desired, and drizzle with sriracha. Serve immediately with hot tea.
  • Cook Time: 15 minutes