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Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

August 9, 2011

Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

We took another trip to our local Asian supermarket recently, which resulted in an immediate need for wontons! Who doesn’t love little dumplings filled with yummy ingredients and then either pan-fried or like in this tasty recipe served with a rich earthy broth for a scrumptious vegan wonton soup!!

It’s really easy to create tasty vegetarian versions of this popular Asian soup and you can try adding all sorts of ingredients to your wontons. Replace the enoki mushrooms in this vegan wonton soup recipe with tofu or tempeh or button mushrooms if you prefer. The truly beautiful flavour of shiitake mushrooms is essential to get the best flavour out of your broth so be sure not to skip them.

This vegan wonton soup recipe is fairly simple to prepare, with three main elements it take a little preparation time but, nothing difficult. A vegan wonton soup is just the thing to warm your belly and keep you happy. Full of lots of lovely and healthy ingredients; this soup is destined to be a favourite in our home and hopefully yours too :)

Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

Enoki Mushroom Wontons

Preparation time: 30mins // Makes approx. 20 wontons

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  • 20 wonton wrappers (some store brought wrappers contain egg so be sure to check the ingredients if you are vegan)
  • 1 tbs rice bran or peanut oil
  • 3 spring onions, finely diced
  • 10g (0.35oz) fresh ginger, peeled and finely grated
  • 2 garlic cloves, minced
  • 200g (7oz) fresh enoki mushrooms, finely diced
  • 2 tbs kekap manis (Indonesian soy sauce)
  • ½ tsp soy sauce
  • ½ tsp grated palm sugar
  • 2 tbs (small handful) fresh coriander (cilantro), chopped
  • 150g (5oz) wombok (Chinese cabbage), finely diced

Heat the oil in a frypan or wok over a medium heat. Add the ginger, garlic and spring onions; fry off for 1 minutes then add the enoki mushrooms tossing over the medium heat add the kekap mains, soy sauce and palm sugar.

Continue to fry for 1-2 minutes and toss to combine all the ingredients well, remove from the heat and toss through the fresh coriander and diced wombok, set aside.

On a clean dry work surface lay out one wonton wrapper and place about a teaspoon of the mushroom mixture into the center. Wet the edges of the wonton wrapper and then fold in half diagonally to form a triangle. Gently seal the edges and then fold and pinch the three corners together to form the wonton, set aside. Repeat with remaining wontons.

Grilled Baby Bok Choy

Preparation time: 15mins

  • 1 tbs rice bran or peanut oil
  • 2 bunches of baby bok choy (or you favorite Asian Greens)
  • 3 tsp sesame oil

Heat a grill pan or grill BBQ plate to medium/high and lightly grease with the rice bran or peanut oil. Add the baby bok choy and sprinkle with a dash of sesame oil. Allow the bok choy to grill for a few minutes before turning.

Continue to cook the bok choy making sure all sides are golden, finish with another sprinkle of sesame oil and then remove from the heat. Allow to cool slightly before chopping into bite-sized pieces, set aside.

Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

Preparation time: 25mins // Serves 4

  • 2 lts (4 pts) good quality vegetable stock (I used a no animal content ‘chicken’ stock)
  • 150ml (5 fl oz) water
  • 20g (0.7oz) dried sliced shiitake mushrooms
  • 10g (0.35oz) fresh ginger, peeled
  • prepared enoki wontons
  • prepared grilled baby bok choy
  • soy sauce to taste
  • chilli flakes to serve

Bring the stock, water, shiitake mushrooms and ginger to a gentle boil and allow to simmer for 5 minutes. Check the broth for seasoning and add soy sauce to taste (approx. 1-2 tsp). Remove the piece of ginger.

With the broth still simmering add the prepared wontons and allow to gently simmer for 5 minutes.

To serve spoon the wontons out between deep bowls top with chopped bok choy and then spoon over a generous amount of broth and shiitake mushrooms. Serve sprinkled with chilli flakes if you desire.

A delicious vegetarian wonton soup recipe to fill hungry bellies!!

Enoki Mushroom Vegan Wonton Soup w/ Grilled Baby Bok Choy

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  • Vanille August 9, 2011 at 8:48 pm

    Truly delectable ! My favourite soup. I’ve never eaten a vegetarian one but yours looks so tempting !

  • chinmayie @ love food eat August 10, 2011 at 4:49 am

    Totally my kind of meal! I can eat this every single day of my life and not get tired! I am a soup girl :)
    Beautiful photos… I love the colours!

  • rivki locker August 10, 2011 at 6:53 am

    Wow, these flavors sound amazing. I am a big fan of Asian foods but find them somewhat intimidating. You’ve made this look so simple though.

  • sally August 10, 2011 at 10:38 am

    Yum! I really need to figure out if we have a Asian market near our new house.

  • Karla (Kinder Cuisine) August 10, 2011 at 10:38 am

    I love wonton’s but haven’t been game to try making them yet, but with your recipe I am very tempted! Yum!

  • Jennifer (Delicieux) August 10, 2011 at 11:28 am

    Wow, this looks insanely delicious!!! I love Asian soups, so comforting and satisfying but light at the same time. I love the sound of the wontons. I’m yet to make a wonton soup as I normally make noodle based version, but you have inspired me.

    Your photos of this soup are absolutely stunning.

  • Erin @she cooks, she gardens August 10, 2011 at 4:32 pm

    I love this, it sounds great. I used to make pork dumplings before I gave meat and this post reminded me that I need to have a go at a vego version so the timing was perfect.


  • Erin @she cooks, she gardens August 10, 2011 at 4:34 pm

    *Before I gave UP meat


  • janet @ the taste space August 12, 2011 at 10:31 am

    I thought I was the only one to ever use enoki mushrooms – I love them to bits! This looks like a wonderful soup – gorgeous photography, to boot! :)

  • Jo August 15, 2011 at 6:00 pm

    I LOVE dumplings and could eat them everyday. This vegetarian version sounds interesting n I’ll be trying it!

  • Dawn Hutchins August 17, 2011 at 11:58 pm

    I just found your blog and I am in love. I can’t believe I’m drooling over wonton soup at 10AM in the morning. I can’t wait to get baby bok choy when my csa starts up soon!

  • Brickie August 18, 2011 at 11:22 am

    Yum! I made some vegetarian wontons last night I will post them in the next few days you’ll have to check them out. These look super tasty!

  • Laura (Blogging Over Thyme) August 22, 2011 at 3:20 am

    This soup looks SO delicious! I’m literally sitting here at my keyboard about to drool. Which is exactly what great food photography is supposed to make you wanna do, haha :)

    I’m definitely going to have to make this sometime in the future. Thanks for the great recipe.

  • Cara August 27, 2011 at 2:14 am

    Your pictures are…WOW. Just WOW. That is all I can say!!! Beautiful work! I have a feeling I know the answer, but are the wonton wrappers gluten-free??? I hope I hope I hope–this recipe sounds so yummy.

  • Melanie September 8, 2011 at 12:14 am

    This recipe was so yummy! Do you think these would freeze well? Would be great to have some in the freezer to pull out on short notice

  • Elizabeth May 14, 2012 at 6:07 pm

    I know you posted this ages ago, but would it be overkill to have shiitakes in the broth as well as the dumplings? I love it the way it is but I’m looking at growing shiitakes and it would be a perfect way to use them :)