Vegetarian wonton soup

This beautiful broth is packed with mouth-watering Asian flavours and chilli mushroom wontons for a delicious and light meat-free meal.

  • 25 mins preparation
  • 10 mins cooking
  • Serves 4
  • Print


Veg wonton soup
  • 1 tablespoon peanut oil
  • 6 green onions, finely chopped
  • 2 centimetre fresh ginger, finely grated
  • 1 clove garlic, crushed
  • 100 gram shiitake mushrooms, finely chopped
  • 15 gram dried shiitake mushrooms, finely grated
  • 1/2 teaspoon chilli flakes
  • 1/2 bunch coriander, finely chopped
  • 2 teaspoon kecap manis
  • 16 wonton wrappers
  • 1 bunch baby buk choy, shredded
  • thinly sliced fresh chilli, lime wedges, to serve
Ginger broth
  • 1 1/2 litre chinese master stock
  • 2 tablespoon chinese cooking wine (shao hsing)
  • 1 tablespoon kecap manis
  • 3 centimetre fresh ginger, finely shredded


Veg wonton soup
  • 1
    In a large frying pan, heat oil on medium. Saute onion, ginger and garlic for 30 seconds.
  • 2
    Add mushrooms and chilli and saute for 4-5 minutes until mushrooms are tender. Stir coriander and kecap manis through.
  • 3
    Arrange wonton wrappers on a flat surface. Place 2 teaspoons of filling in the centre. Lightly wet the edges with water and fold over, pleating the edges to seal.
  • 4
    Meanwhile, to make ginger broth; in a large saucepan, bring stock to the boil on high. Add remaining ingredients and stir to combine, bring to a simmer.
  • 5
    Add wontons to simmering broth. Cook for 1 minute until floating.
  • 6
    Divide buk choy between serving bowls. Pour over broth and wontons. Serve with thinly sliced red chilli and lime wedges.


To quickly and neatly wrap wontons, consider using a wonton press available cheaply from most asian supermarkets

More From Women's Weekly Food