Description
Whip up a batch of this vegan wonton soup, and you’re not just making dinner, you’re crafting an experience. With its umami-rich mushrooms snuggled into delicate wrappers and swimming in a zesty ginger broth, this is the plant-based hug your taste buds have been waiting for.
Ingredients
for the wonton filling
- 1 tablespoon toasted sesame oil
- 1 cup minced shallot
- a few pinches of salt
- 1 tablespoon minced garlic
- 4 cups mixed mushrooms (maitake and oyster), minced, tough parts removed
- mirin (a few tablespoons, for deglazing)
- 3/4 cup minced chives
additional:
50 wonton wrappers
for the roasted ginger broth
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 2 tablespoons water
- 1 large shallot, sliced into half-moon shapes
- 2 tablespoons sake or broth
- 4 cups vegetable broth (Imagine brand No-Chicken broth is great)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1/2 tablespoon pureed roasted ginger
- 1/4 cup full-fat coconut milk, optional but recommended (scrape the heavy stuff off the top of the can)
garnish (optional but recommended)
- fresh basil, Thai chilis, fried shallots, scallions, lime
Instructions
To make the wonton filling:
- Cook Shallots and Garlic: In a large pot, heat sesame oil over medium-high. Saute shallots with a pinch of salt until golden, then add garlic and cook for 1-2 more minutes.
- Add Mushrooms: Mix in mushrooms and let them cook until they’ve softened and developed some color, about 5 minutes. Remove from heat, mix in chives, and set aside to cool.
To assemble the wontons:
- Fill Wontons: Place a teaspoon of filling in the center of each wrapper. Fold according to the instructions above.
- Freeze: Place assembled wontons on a baking sheet and freeze. Once frozen, transfer to a storage bag.
To make the broth:
- Soften Garlic: In a medium pot, heat sesame oil over medium. Add garlic and cook until golden. Add water and let it simmer until garlic is soft.
- Build Broth: Add shallots, then deglaze with sake or broth. Add vegetable broth, mirin, soy sauce, and ginger. Simmer for 10-15 minutes. Stir in coconut milk if using.
Cook and Serve:
- Boil Wontons: Bring a large pot of water to a boil. Cook wontons in batches until they float and are heated through.
- Serve: Place wontons in bowls, ladle over the ginger broth, and garnish as desired.
Notes
Prep Ahead:
To make this recipe more manageable, you can prepare both the wonton filling and the ginger broth a day in advance. This will break up the cooking process and allow the flavors, especially in the broth, to deepen overnight.
Storage Advice:
Wonton Filling: If you have leftover filling, it can be kept in the refrigerator for up to three days, making it convenient to whip up a few fresh wontons whenever you’d like. The filling can also be frozen for up to a month; just be sure to thaw it in the fridge overnight before you plan to use it again.
Wontons: After assembling, wontons can be frozen on a baking sheet, and once fully frozen, transferred to a freezer-safe bag or container. They’ll keep well for up to two months. There’s no need to thaw them before cooking; just add a minute or two to the boiling time.
Ginger Broth: The broth can be refrigerated for up to five days and actually tastes better the next day as the flavors meld together. It can also be frozen in an airtight container for up to three months. To reheat, simply thaw it in the fridge if frozen, and warm it on the stove over medium heat.
Cooking Tip:
For an extra infusion of flavor, consider simmering the broth with the mushroom bases that you’ve saved. This not only reduces waste but also intensifies the umami flavor in your broth.
Serving Suggestion:
Wontons are best enjoyed fresh from the pot, but if you have leftovers, store them separately from the broth to prevent them from getting soggy.
- Prep Time: 1 hours
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéed, Simmered
- Cuisine: Asian