No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

Deconstructed Wonton Soup

If you’re anything like me, then you love wonton soup. But let’s be honest, we can’t always be bothered to prepare homemade wontons … especially if the craving pops up out of nowhere. And sure, I could totally buy some store-bought wontons, but many (at least the vegan ones I’ve come across) are mediocre, at best. So, this deconstructed wonton soup is my solution! It boasts all the savory goodness of traditional wonton soup without the hassle or time of crafting delicate wontons. Perfect for a relaxed weeknight dinner, this recipe promises a flavor-packed dish that will leave your taste buds wanting more!

Grab a drink and let’s get to cookin’ the best deconstructed wonton soup!

What is Wonton Soup?

Wonton soup originated in Northern China and is believed to have been introduced during the Tang Dynasty (618-907 AD). The name “wonton” is derived from the Cantonese words “wun tun,” which mean “swallowing clouds.” The soup itself is commonly a clear and flavorful broth made from ingredients like chicken or pork broth, seasoned with soy sauce, ginger, and other aromatics.

Wonton soup comes in various regional variations across China. In the south, especially in Cantonese cuisine, wontons are often served in a clear broth. In the north, a heartier version may include additional ingredients like noodles, bok choy, and sometimes even a splash of sesame oil.

Ingredients and Substitutions

I like to think of this deconstructed wonton soup in three different parts: the broth base, the “filling”, and the soup. Here’s what you’ll need to make it, plus any substitutions:

For the Broth:

• Extra Virgin Olive Oil: Can be substituted with any neutral cooking oil like vegetable or canola oil.
• White Onion: Yellow onions or shallots can be used as alternatives.
• Ginger: Fresh ginger is recommended, but ground ginger can be a substitute.
• Garlic: If fresh garlic is unavailable, garlic powder can be used as a substitute.
• Vegan Chicken Broth or Vegetable Broth
• Dried Shiitake Mushrooms: This ingredients is optional, but I highly recommend, as it adds a depth of flavor and overall umami to the end result of the broth.

For the Wonton “Filling”:

• Vegan Ground Sausage or Beef: To maintain a meatball-like shape, you’ll need to use a ground alternative similar to regular ground beef or ground sausage – crumbles won’t work. For this recipe, I’ve used these Impossible sausage grounds, Impossible ground, or Beyond Meat ground, and all have held up well in the soup!
• Panko Breadcrumbs: Sub gluten free if needed.
• Vegan Egg Replacement: Prepared according to package directions (I LOVE this one from Bob’s Red Mill). If you’re unable to find a store-bought egg replacement, you can make a chia or flax egg. For one “egg”, simple mix 1 tablespoon of ground flax or with 2.5 tablespoons of water. Let it sit and thicken for about 5 minutes. Once it has thickened, use the flax egg as a substitute for one egg in your recipe.
• Soy Sauce: Tamari or coconut aminos are suitable alternatives.
• Grated Ginger: Ground ginger can be used as a substitute.
• Minced Chives: Substitute with green onions or scallions.
• Rice Vinegar: White wine vinegar or apple cider vinegar can be alternatives.
• Black Pepper: Adjust to taste.
• Granulated Sugar: Can be substituted with maple syrup, agave nectar, or another sweetener.

For the Soup:

• Baby Bok Choy: Napa cabbage or regular bok choy can be used as alternatives, or you can use any green you like! Sometimes I’ll sub for spinach or mustard greens.
• Wonton Wrappers: Ensure they are labeled as vegan.

Step-by-Step Instructions

Unlike a traditional homemade wonton soup, this deconstructed wonton soup is made in a fraction of the time! Here’s how to prepare it:

1. Prepare the Broth:

• In a small soup pot, heat 2 tablespoons of extra virgin olive oil over medium heat.
• Sauté chopped white onion, ginger, and smashed garlic for 5 to 6, minutes until the onions caramelize slightly.
• Add 1 cup of vegan chicken broth, scraping up any brown bits. Pour in the remaining broth, dried shiitake mushrooms (if using), soy sauce, rice vinegar, and sesame oil.
• Bring the soup to a light boil, cover, and simmer for 30 minutes to 1 hour.
• Strain the broth through a fine-mesh sieve, discarding vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.

2. Wonton “Filling” and Veggies:

• While the broth simmers, combine vegan ground sausage or beef with panko breadcrumbs, vegan egg replacement, soy sauce, grated ginger, minced chives, rice vinegar, black pepper, and granulated sugar.
• Carefully drop drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through. 
• Stir in the baby bok choy and simmer until just tender, approximately 3 to 4 minutes.

3. Add the Wonton Wrappers:

• ently drop the wonton wrappers into the soup one at a time, stirring to prevent sticking.
• Simmer for an additional 2 to 3 minutes.

4. Serve and Enjoy!

• Ladle the flavorful broth and wontons into a large soup bowl.
• Garnish with sliced green onions and a drizzle of chili oil.
• Enjoy this deconstructed vegan wonton soup immediately, savoring the rich flavors and comforting warmth.

Tips and FAQs

• Experiment with additional seasonings like a pinch of white pepper or a dash of vegan fish sauce for extra depth of flavor.
• If the soup broth thickens after refrigeration, you can adjust the consistency by adding a bit of water or additional broth during reheating.
• Feel free to customize the wonton filling with your favorite vegan ingredients, such as mushrooms, water chestnuts, or finely chopped spinach, to add more texture and flavor.
• Get creative with garnishes. Besides green onions and chili oil, you can add cilantro, bean sprouts, or a squeeze of lime for added freshness.

Storage and Reheating:

To store, allow the soup to cool completely. Store the strained broth and wonton balls separately in airtight containers in the refrigerator. Consume within 3-4 days.

To reheat, gently reheat the broth on the stovetop over medium heat until warmed through. Add the wonton balls to the warm broth and simmer for a few minutes until heated. Stir occasionally to ensure even heating.

Can I make the broth in advance?

Yes, you can prepare the broth ahead of time and store it in the refrigerator. Just reheat it before adding the wonton balls and wonton wrappers.

How can I prevent the wonton wrappers from sticking together?

When placing the wonton wrappers in the soup, stir gently to prevent sticking. If using store-bought wrappers, dust them lightly with cornstarch before adding them to the soup.

Is this deconstructed wonton soup freezer friendly?

Yes! Freeze the wonton balls and broth separately. For the wonton balls, allow the cooked wonton balls to cool completely. Place them on a baking sheet lined with parchment paper, ensuring they are not touching each other. Freeze until solid. This prevents them from sticking together during storage.
Once frozen, transfer the wonton balls to a sealed freezer bag or airtight container. For the broth,

Allow the strained broth to cool to room temperature.
Store the broth in a freezer-safe container, leaving some space for expansion during freezing.
Seal the container tightly and label it with the date.

To reheat, thaw the frozen broth in the refrigerator overnight or use the defrost function in a microwave.
Gently reheat the broth on the stovetop over medium heat until it reaches the desired temperature, add the frozen wonton balls and continue to simmer until the wonton balls are heated through, 8 to 10 minutes.

More Soup Recipes:

1. French Onion Soup
2. Mushroom Wild Rice Soup
3. Loaded Baked Potato Soup
4. Pesto Italian Wedding Soup
5. Creamy Spinach and Artichoke Noodle Soup

Deconstructed Soups FTW!

I hope you love this deconstructed wonton soup as much as I do! If you try this dish and enjoy it, I wanna know! Snap a photo, take a video, or make a story and post it to Instagram or TikTok, and tag me at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing your recreations of my recipes!

Til next time, friends!

XO!

Deconstructed Wonton Soup

Ashley

No wontons are prepared in the making of this deconstructed wonton soup, but I promise your taste buds won’t know the difference! With all the flavor and none of the fuss, this is dish is perfect for a cozy weeknight dinner the whole family will love!

5 from 11 votes

Print Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 30 minutes mins

Course Lunch/Dinner, Main, Soup

Cuisine Asian-Inspired

Servings 4

Ingredients

  

1x2x3x

For the Broth:

• 2 tablespoons extra virgin olive oil
• 1 ½ cups roughly chopped white onion
• ¼ cup roughly chopped ginger
• 6 cloves garlic smashed
• 8 cups vegan chicken broth or vegetable broth divided
• 1 oz dried shiitake mushrooms optional
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil

For the Wonton "Filling":

• 14 oz vegan ground sausage or beef
• 1/4 cup panko breadcrumbs
• 2 prepared vegan eggs
• 1 tablespoon soy sauce
• 1 tablespoon grated ginger
• 1 tablespoon minced chives
• 2 teaspoons rice vinegar
• ½ teaspoon black pepper
• ½ teaspoon granulated sugar

For the Soup:

• 3-4 baby bok choy roughly chopped
• 15 wonton wrappers quartered or sliced
• Sliced green onion for serving
• Chili oil for garnish

Instructions

 

• To make the broth, heat the olive oil in a small soup pot over medium heat. Once the oil is hot, add the onions, ginger and garlic, and sauté for 5 to 6 minutes, until the onions begin to caramelize slightly.
• Pour in 1 cup of the vegan chicken broth and scrape up any brown bits at the bottom of the pot with a wooden spoon. Add the remaining 7 cups of broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Once the soup reaches a light boil, cover and simmer, partially covered, for 30 minutes to 1 hour. After the broth has simmered for the desired time strain it through a fine-mesh sieve and discard the vegetables and mushrooms. Return the strained broth to the pot over medium-high heat.
• Meanwhile, combine all the wonton filling ingredients, mixing well to combine. Set aside for a few minutes (about 5-10) while the broth is simmering.
• Carefully drop teaspoon-sized balls of the filling into the simmering broth and cook, covered for 15 minutes, until heated through.
• Stir in the bok choy and simmer until just tender, 2 to 3 minutes.
• Last, drop the wonton wrappers into the soup one at a time, while stirring to prevent them from sticking. Once all the wontons have been added, simmer another 2 to 3 minutes.
• To serve, gently ladle the broth and some wontons into a large soup bowl. Garnish with the green onions and chili oil and enjoy immediately.

Keyword deconstructed wonton soup, plant-based asian soup, quick vegan dinner, vegan dumpling soup, vegan wonton soup

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