Monday, October 11, 2021

Wonton Noodle Soup Vegan Version

This is a comforting noodle soup from Cantonese cuisine with tasty wontons, noodles, and broth. This can be put together very quickly for a great weeknight meal if you have wontons in hand ready. Thus us a vegan recipe with tofu stuffing instead of beef stuffed wontons. 

Most of the wonton soups have a little fish sauce and it is replaced with soy sauce here for umami flavor. Vegan oyster sauce, which is mushroom based can be used.  Shrimp is not added in my recipe. 

Wonton noodle soup uses thin noodles. Fresh noodles are traditionally used and are available in markets too. Regular thin wheat noodles can be used too (like in this recipe). Bok Choy and green onions are added generally but I have added some snow peas to increase nutritional value and because I love veggies. 

This is an amazing and delicious soup that can be easily put together and it is our family favorite. Wonton wrappers are available in stores which can reduce the cooking and prep time. If there is enough time, wontons can be filled and the soup can be put together. Else, like in this recipe, use store bought wontons to keep things simple and at the same time have a great dinner way better than take out. This is one of our comfort soups during winter.

This is my noodle recipe for the letter 'W'. Here are the quick links for the A-Z theme for Noodles from around the world. 

I am also linking this to Sundays on Silverado and Thursday Favorite Things.

Serves 4

Wontons - 16
Noodles - 100 g
Vegetable broth - 3 cups
Water - 4 cups
Oil - 1 tsp
Sesame oil - 1 tsp
Salt - 3/4 tsp
White pepper powder - 1/2 tsp
Snow peas - 16
Bok choy - 3, quartered at the base of stem, keeping it intact
Green onions - 2 to 3, sliced
Soy sauce - 2 tsp
Water to cook noodles 


Cook the noodles according to package directions but cook 1 minute less as hot broth will be added and thus way would help to have perfect texture noodles. Drain, rinse in cold water, add a teaspoon of sesame oil, mix to prevent sticking, set aside.

Bring the pot of broth and water to boil. Add oil. Add the bok choy and snow peas and cook 2-3 minutes. Remove them and set aside.

Add salt, soy sauce, and white pepper to the broth. Add the wontons and cook till they float (check the package for exact time if your are using store bought or if they are made at home, cook for 5 min).  Set aside.

To assemble: in serving bowls, add the noodles, wontons, bok choy and snow peas. 

Divide the hot broth equally into the bowls. Garnish with sliced green onions and serve immediately.


  1. I love soup, I only eat vegan soup, and this looks amazingly delicious. Thanks for the recipe.

  2. Love the idea of combing wontons and soup. So good and using store-bought definitely helps on busy days.

    1. Yes, This one is often made in our home during winter months and store-bought wontons helps in bringing the meal to the table quicker on busy days.

  3. what a brilliant idea. loving this series.

  4. Yummy one and I am getting ideas for noodles soups with your series.