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A bowl of noodles and vegan tofu wontons in a warm broth

Vegan Wonton Noodle Soup

5 from 11 votes
Warm and hearty bowls of Vegan Wonton Noodle Soup filled with homemade vegan wontons in a simple yet tasty vegetable and mushroom-based broth 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.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Asian, Cantonese, Chinese
Servings 2 bowls
Calories 411 kcal


  • 1 medium pot


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



  • 12 vegan wontons fresh or frozen (see homemade recipe here)


  • 1 head bok choy or other greens optional

To Serve

  • Chopped scallions
  • Chopped wansoy or cilantro
  • Chili oil or sauce , I used rayu


  • 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.



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. 


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.


Serving: 1serving | Calories: 411kcal | Carbohydrates: 60g | Protein: 15g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 4106mg | Potassium: 48mg | Fiber: 4g | Sugar: 16g | Vitamin A: 1562IU | Vitamin C: 2mg | Calcium: 74mg | Iron: 1mg
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight :)