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Shiitake Mushroom Wonton Soup

No Meat May
  • Serves: 4
  • Preparation: 25
  • Cooking: 20
  • Ready: 45

This warm bowl of wonton soup is a vegan twist on chicken soup, but better!


For the wontons

  • 50 g asparagus
  • 50 g water chestnut
  • 50 g shiitake mushrooms
  • 1 teaspoon ginger, grated
  • 1 tablespoon soy sauce
  • ½ teaspoon sesame oil
  • 16-20 vegan wonton wrappers

For the wonton soup

  • ½ tablespoon vegetable oil
  • ½ teaspoon sesame oil
  • 1 teaspoon ginger, grated
  • 5 cups vegetable broth
  • 2 cups Chinese cabbage
  • shiitake stems
  • 1 bunch bok choy (optional)
  • 1 ½ teaspoon Chinese cooking wine
  • soy sauce or salt to taste


For the wontons

Clean the shiitake mushrooms and remove the stems (save the stems for stock).

Dice the shiitake caps and place them in a medium bowl.

Cut the water chestnut and the asparagus into small pieces.

To a medium size cooking pan, add oil and heat for 1 minute. Add the ginger and sauté for 1 minute. Add the shiitake, water chestnut and asparagus and turn up the heat. Cook for 2 minutes.

Stir in soy sauce and sesame oil. Set aside the wonton filling and allow to cool.

Fill a small bowl with water. Arrange a wonton wrapper on a plate or work surface. Place about 1 teaspoon of the filling mix in the centre.

Dip your fingers in water and moisten the edges of the wonton wrapper.

Fold in half, over the filling, to create a triangle. Press the edges together to seal. Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop.

Repeat until all the filling and wrappers are used.

To cook the wonton, bring a large pot of water to boil. Place the wontons in boiling water and cook for 4 minutes or until they float. Remove the wontons and place straight into serving bowls.

For the wonton soup

Place a large pot on a stove top with a medium heat. Heat the vegetable oil and sesame oil. Add the ginger and mushroom stems. Sauté for 1 minute, until fragrant.

Add the broth, raise the heat, add the cabbage, and bring it to a boil. Add the bok choy, if using, cook for 1 minute.

Remove the pot from the heat. Season with soy or salt to taste.

Ladle the broth into the wonton serving bowl and serve warm.

Additonal notes

To celebrate No Meat May’s 10-year anniversary, this recipe is shared courtesy of Veg Kit. No Meat May is an Australian initiative challenging people to eliminate animal products from their diet for the month of May.

“This is our vegan equivalent to chicken soup, but better, because you can feel, taste, and SEE the love that went into this warm bowl of wonton soup.”

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