One of my favourite things to eat is easy vegetarian wonton soup. Before I was a full vegetarian as a kid I would just pick the wontons out of the soup at restaurants with my parents and leave the meat. I love eating wonton soup, but making it, particularly stuffing the dumpling part is very time consuming and I don’t always have the time to do it with two kids demanding my attention. This version is like a de-constructed version of a wonton soup. You can easily have the wonton experience, but without the dumpling work. I hope you enjoy!
How to make it:
- •1 pack Wontons
- •Water 7 cups
- •2 tbsp Soy Sauce
- •3 Mushroom boullion cubes
- •2 tsp Sesame oil
- •2 tbsp. Soy Sauce
- •1 tsp Sriacha Sauce
- •1 tbsp Garlic (I use pre-minced)
- •2 bunches of bok choy
- •1 container of mushrooms
- •1 pack of firm tofu
- •3-4 handfuls (roughly half a bag) of bean sprouts
- Put 7 cups of water on the stove to boil in a large pot. Add bouillon cubes once boiling
- Cut the mushrooms (I halved or left whole depending on the size) and fry in a pan with some oil. As it cooks cut your tofu in half. Cube half of it. Once the mushrooms are starting to brown, add garlic, the tofu. Crumble the other half into the pan. Stir as it browns a bit. Add in sauces.
- I do both pots at once: 1 tsp sesame oil in tofu mixture & 1 tsp in water, add 1 tbsp. soy sauce to tofu mixture & 1 tbsp to the water, add 1 tsp sriacha to pot only (and tofu mixture if you like it spicy).
- Cut the bok choy into slices, add to tofu mixture and cook a few minutes. Taste it, add any additional seasonings as desired. Otherwise put in the pot on low to simmer for as long as you have (I like 30 minutes but that's what I have time for).
- When you are almost ready to serve cut up the wontons into small squares and add to the pot with the bean sprouts (make sure to separate the wontons so it doesn't stick in the water). It should float when done, about 3 minutes.
- Ready to serve.
Need a visual?
What is your favourite thing in wonton soups?