Caution: Caveman Cooking

Recipes so easy, even a … Well, you know!

Veggie Wonton Soup

Posted by Caveman Cooking on December 9, 2010

Veggie Wonton Soup
While doing our recent REVIEW: Man Pans Stir Fry Wok & Steamer Set, I made some of this fabulous, veggie-friendly soup. I also promised to share the recipe. Since I never lie (well, almost never ;)) here it is! Oh, and by the way, this gets rave reviews from the Cavewoman, a lifelong vegetarian, as well as from the Cavekids and me, lifelong carnetarians! Though, as you’ll see, this is easily adjusted to satisfy the meat-only crowd.


6 Cups Vegetable Broth
1 1/2 Cups Sliced Mushrooms (Baby Bella or Shitake)
10 Ounces Firm Tofu
8 Ounces Water Chestnuts
5 Green Onions
12 Wonton Wrappers
1/4 Teaspoon Sesame Oil or Chili Sesame Oil
1-2 Tablespoons Corn Starch
Salt & Pepper to taste


Chop the green onions, water chestnuts, and tofu into small bite sized pieces. Then, take about 1/5 of each ingredient and chop that portion more finely for use inside the wontons. Set aside.
Chopped Ingredients

Thinly slice mushrooms. Set aside.
Sliced Mushrooms

Set up a work station with the wrappers; a glass of cool water; a clean, dry plate to make the wontons; a plate covered lightly in corn starch; and the finely chopped ingredients.
Wonton Making Station

To make the wontons, put a single wrapper in the center of the clean plate. Place an appropriate amount of each ingredient onto the wrapper (don’t overstuff the wrapper or it will tear when you take the next steps). With a slightly wet finger, moisten all for edges of the wrapper. Fold one corner of the wrapper up to it’s opposite corner, and firmly seal all edges together. Place the completed wontons on the corn starch plate, taking care not to lay them on top of each other to prevent them from sticking together.
NOTE #1: If you have any leftover wonton “filling”, just save it and throw it into the soup at the appropriate time.
Making Wontons

Place broth into properly sized sauce pan or wok and bring to a boil. While many recipes call for you to boil your wontons, I find that doing so tends to create very soft wontons that readily fall apart. To combat this, I like to steam them before adding them to the soup. It should only take 5-8 minutes to fully steam the wontons.
NOTE #2: By using this Man Pans Stir Fry Wok and Steamer Set, I am able to steam the wontons with the boiling veggie stock. Not only is this convenient and eco-friendly, I think it also adds to the flavor of the wontons.
Boiling Broth/Steaming Wontons

When wontons are fully steamed, remove the steamer insert and add the tofu, mushrooms, and water chestnuts. Return to boil for another 3-5 minutes.
Adding Ingredients

Reduce flame, add green onions and sesame oil. Gently add wontons. Salt and pepper to taste. Stir gingerly. Allow to simmer for 10 minutes.
NOTE #3: If you are adverse to any kind of spiciness, just go with the plain variety of sesame oil. But, if you like just a hint of tang, go for the “chili” version. It won’t make it very spicy at all, but it will add a nice essence.
Cooking Wonton Soup

Serve in bowls along with any of your other Asian favorites. It also makes a fine main course, too.
HINT: This soup is easily transformed into a carnivore version by using the filling from our Lamb Wontons instead. Just be sure not to fry them, as described in the recipe. Also, you may have to steam them for a few more minutes to make sure they are cooked enough. Add some shrimp or chicken chunks to the initial broth boil and you’ll have a delicious meat-lovers rendition of this soup.
Veggie Wonton Soup

If you’d like to win one of these Man Pans Stir Fry Wok and Steamer Sets, or even an entire set of their pans, be sure to enter our Want Pans? Giveaway. Hurry, though, because the contest ends 12/15/2010.

Prep Time = 40 minutes
Cook Time = 20 minutes
Serves 6

©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.

25 Responses to “Veggie Wonton Soup”

  1. Dang! This looks… even smells incredible!

  2. […] This post was mentioned on Twitter by Southwest Wine Guide, Caveman Cooking. Caveman Cooking said: Veggie Wonton Soup: […]

  3. Velva said

    That is a beautiful soup! Love it.

  4. kim said

    OHHH, i love wonton soup and this looks perfect!! We really, really need smell o’ vision!!

  5. simply delicious
    lovely pictures

  6. Amy Dawson said

    Yummm … that looks delicious!

  7. I can just smell this soup simmering now.. looks absolutely like something I would whip up after work. I need to go find some wonton wrappers!

  8. kirsten said


  9. TiffKey said

    This sounds perfect for a cold winter day! YUM!

  10. Courtney said

    Woah, man! I love Wonton Soup and mushrooms. I’m so down for this recipe!
    Thanks for sharing!! 🙂

  11. Chris said

    “Since I never lie” You are a fisherman and your lips are moving soooo…… 😉

    This is a wontonderful recipe (even if I did keep assuming tofu is a code word for meat).

  12. THIS LOOKS DELICIOUS! I’m going to make this sometime this week. I have been craving something like this for a while now!

  13. jacquie said

    Not being a “true vegan” I saute’d some shrimp and scallops to put in the wontons and the soup and it was YUMMY!!!

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