Warm and hearty bowls of Vegan Wonton Noodle Soup filled with homemade vegan wontons in a simple yet tasty vegetable and mushroom soup base with chewy wheat noodles. These are inspired by my favourite wonton mein from local Cantonese restaurants growing up.
These bowls are served with some bok choy and finished with some fresh scallions and wansoy (or cilantro) along with a drizzle of chili oil for that extra heat.
WHAT YOU’LL NEED FOR THIS WONTON NOODLE SOUP RECIPE
Wontons
- 12 vegan wontons, fresh or frozen (see my homemade wonton recipe here)
Soup Base
- 1 tbsp sesame oil (or sub neutral oil)
- 1 scallion, chopped
- 2 cloves garlic, minced
- 100 g fresh mushrooms of choice, I used king oyster mushrooms (see notes)
- 6 cups vegetable stock, plus addition 1 cup water or stock if needed (see notes)
- 1 tbsp soy sauce, or to taste
- 2 tsp sugar
- Pinch white pepper
- Salt to taste
Vegetables
- 1 head bok choy or other greens (optional)
Noodles
- 130 g dry wheat noodles, of choice
To Serve
- Chopped scallions
- Chopped wansoy or cilantro
- Chili oil or sauce
HOW TO COOK THIS NOODLE SOUP
Let’s start wit the soup base, of course:
Heat your pot over medium heat. Once hot, add in the sesame oil.
Sauté the scallions and garlic over medium for 30 seconds or until aromatic.
Add in the mushrooms and cook for 1-2 minutes. You can leave them untouched to lightly brown.
Pour in 6 cups of vegetable stock. Add in the soy sauce, sugar, and pepper.
Cover the pot and leave to simmer over medium high heat until it boils.
Taste the soup and season with salt, if needed.
Once the soup boils, add in the noodles. Cook until still very chewy.
Remember to cook the noodles until still very chewy since these will still cook down in the hot soup later on!
Remove the noodles from the soup and then you can run through cold water to stop these from cooking, if you’d like (but totally optional).
Divide the noodles into 2 bowls. Set aside.
COOKING THE WONTONS
In the soup over medium heat, add in the vegan wontons.
You may need to cook them in 2 batches depending on the size of your pot. Leave the wontons to cook for 1-2 minutes or until they float and the wrappers turn slightly translucent (you’ll be able to see the filling).
Do not overcook the wontons since they’ll still continue to cook in the soup later on.
Remove the wontons from the soup and then divide them into the 2 bowls with the noodles.
Cook the veggies (if using) as well and then remove it from the soup.
Taste the soup and feel free to add an additional cup of water or vegetable stock to thin out if the soup gets a bit salty due to the noodles (see notes). If not, you can season it with more salt to taste.
Once you’re happy with the flavour of the soup, turn off the heat.
Assemble your bowls–add in the veggies and wontons.
Immediately pour or scoop the hot soup into the bowls of noodles and wontons.
Garnish the bowls with some scallions and cilantro then drizzle with some chili oil, if desired. Best enjoyed while hot.
Enjoy! Find the full recipe for this vegan wonton noodle soup below!
If you try out this recipe, I’d appreciate if you leave a rating or simply click on the stars ⭐️⭐️⭐️⭐️⭐️ on my recipe card!
You can also check out my other vegan noodle and wonton recipes:
- Tantanmen (Vegan Ramen)
- Wontons in Chili Broth
- Crispy Wontons
- Vegetable Dumplings
- Easy Spicy Miso Noodles
- Ginger and Scallion Noodles
Vegan Wonton Noodle Soup
Equipment
- 1 medium pot
Ingredients
Soup Base
- 1 tbsp sesame oil or sub neutral oil
- 1 scallion chopped
- 2 cloves garlic minced
- 100 g fresh mushrooms of choice , I used king oyster mushrooms (see notes)
- 6 cups vegetable broth plus addition 1 cup water or broth if needed (see notes)
- 1 tbsp soy sauce or to taste
- 2 tsp sugar
- Pinch white pepper
- Salt to taste
Noodles
- 130 g dry wheat noodles of choice
Wontons
- 12 vegan wontons fresh or frozen (see homemade recipe here)
Vegetables
- 1 head bok choy or other greens optional
To Serve
- Chopped scallions
- Chopped wansoy or cilantro
- Chili oil or sauce , I used rayu
Instructions
- You can see the step-by-step images in the blog post above.
- Heat your medium/large pot over medium heat. Once hot, add in the sesame oil.
- Sauté the scallions and garlic over medium for 30 seconds or until aromatic.
- Add in the mushrooms and cook for 1-2 minutes. You can leave them untouched to lightly brown.
- Pour in 6 cups of vegetable broth. Add in the soy sauce, sugar, and pepper. Cover the pot and leave to simmer over medium high heat until it boils.
- Once the soup boils, add in the noodles. Cook until still very chewy. It's important not to overcook these so they're still chewy when the soup is added later on.
- Remove the noodles from the soup. This is optional but you can run the noodles through cold water to stop these from cooking.
- Divide the noodles into 2 bowls. Set aside.
- In the soup over medium heat, add in the vegan wontons. You may need to cook them in 2 batches depending on the size of your pot. Leave the wontons to cook for 1-2 minutes or until they float and the wrappers turn slightly translucent (you’ll be able to see the filling). Do not overcook the wontons since they’ll still continue to cook in the soup later on.
- Remove the wontons from the soup and then divide them into the 2 bowls with the noodles.
- If using veggies, cook these in the soup as well then set aside in the bowls.
- Taste the soup and feel free to add an additional cup of water or vegetable broth to thin out if the soup gets a bit salty due to the noodles (see notes). If not, you can season it with more salt to taste.
- Once you’re happy with the flavour of the soup, turn off the heat. Immediately pour or scoop the hot soup into the bowls of noodles and wontons.
- Garnish the bowls with some scallions and cilantro then drizzle with some chili oil, if desired. Best enjoyed while hot.
Notes
WATER/BROTH
You can add 1 cup of water to the soup to thin it out after cooking the noodles and wontons i case the noodles/wontons you’re using are a bit salty.MUSHROOMS
You can also use other mushrooms like shiitake, button, baby bella, etc. If using dried mushrooms, you can cook these down in the soup so it releases its umami flavour and then slice these to add as extra toppings.NUTRITIONAL INFO
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This Post Has 6 Comments
What specific noodle brand did you use for this recipe? My sister introduced your blog to me, wonderful site! Thank you!
Hi Vida! I don’t remember exactly. I can redo checking out Taiwanese Guan Miao/Kuan Miao noodles. I love using these for noodles and noodle soups!
Thank you for sharing this recipe. My daughters have gotten into noodle dishes so we have been trying different recipes out. This one was fantastic; I had no idea oyster mushrooms were so tasty! We will absolutely try out more of your dishes, thank you!
Hope you all enjoyed this one ◡̈ thanks so much Ginger!
Thank you for sharing yet another wonderful recipe! It was perfectly comforting for a cold winter day, and the whole family enjoyed it. Next time, I’ll be sure to make the wontons from scratch. Over the past few years, I’ve been trying to veganize East/Southeast Asian recipes, and your recipes save me a lot guess work without compromising on flavor. Thank you again!
Yaaay thank you as well, Rekha! ◡̈