top of page
  • Vegan Strong

Tofu Wonton Soup

By Dani Taylor


2 dried shiitake mushrooms

6 cups vegetable broth

1/4 teaspoon ginger, finely chopped, plus 3 thin slices, divided

4 tablespoons green onion, finely chopped, divided

4 ounces tofu, finely chopped

1 teaspoon sesame oil

1/4 teaspoon garlic, minced

1/8 teaspoon ground white pepper or finely ground black pepper

1 pinch salt

20 wonton wrappers

8 ounces asparagus, tough ends snapped off, stalks cut into bite-size pieces

1/2 cup fresh shelled green peas or frozen peas

1 cup loosely packed baby spinach, stems removed

1 1/2 tablespoons low-sodium soy sauce


  1. Place the mushrooms in a glass measuring cup and add 2 cups of very hot water. Soak for 30 minutes.

  2. Pour the soaking liquid into a large pot, stopping when you get to any sediment at the bottom of the bowl.

  3. Add the broth, ginger slices and 3 tablespoons of the green onions. Bring to a simmer over medium-high heat. Cover and remove from heat.

  4. Discard stems from soaked mushrooms and finely chop the caps. In a medium bowl, combine mushrooms, minced ginger, tofu, remaining green onion, sesame oil, garlic, pepper, and salt. Stir to combine.

  5. Place about 1 teaspoon of the tofu mixture in the center of a wonton square. Moisten the edges with your fingertips, fold the wrapper to make a triangle, and squeeze the edges together to seal. Place on a baking sheet and repeat with the remaining filling and wrappers to make 20 dumplings.

  6. Remove the ginger slices from the broth. Add the asparagus and peas and bring to a simmer over medium-high heat. Add the wontons, reduce heat to low, and poach at a simmer, stirring gently once, until the filling is cooked through about 4 minutes. Add the spinach and soy sauce to the pot and stir once. Serve immediately.

Makes 4 servings.

Nutritional Information per serving: 250 calories, 35g carbohydrates, 4g fat, 20g protein



bottom of page