Vegetarian wonton soup with tofu, broccoli and wood ear mushrooms as filling.

Vegetarian Wonton Soup

It becomes very warm in my city and everything spring is so nice and inspirational. This vegetarian wonton soup (also vegan friendly) is a great idea for breakfast. Personally I emphasize on the balance among different foods and love vegetarian wonton, vegetarian dumplings and pancakes.The taste of the vegetable filling can taste much better than meat filling as long as treated suitably.

Vegetarian Wonton Soup

Comparing with meat filling, we need to use more ingredients in the filling to make it the same yummy. I use wood ear mushrooms, tofu and broccoli. And it turns out really good. You can replace wood ear mushrooms with fresh shitake mushroom or adding some diced carrots.

Vegetarian Wonton Soup

Here are some important tips concerning about the vegan filling. As we known that the vegan filling cannot be the same sticky as the meat filling and it is much easier to collapse, we need to be carefully with the treatment of the filling and the way of folding the wontons.

For the filling part, I use scrambled tofu to make the filling stickier. However since tofu contains large amount of water, the amount should be limited. I use 1/4 box of regular firm tofu.

Vegetarian Wonton Soup

Secondly the broccoli should be finely cut into small pieces. And the same with the wood ear mushrooms.

Then we need to add sesame oil firstly and then salt to help the vegetables and tofu to hold the water.

Then come to the way of folding the wonton. We need to fold the vegan wonton more tightly otherwise they might be broken during the cooking process. I use the way as the picture shows.

Vegetarian Wonton Soup Vegetarian Wonton Soup

Vegetarian Wonton Soup

Healthy and spring flavor vegetarian wonton soup with broccoli, tofu and wood ear mushroom as filling.
5 from 1 vote
Print Pin Rate
Course: Breakfast, Soup
Cuisine: Chinese
Keyword: wonton
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 2
Calories: 493kcal
Author: Elaine


  • 1/2 cup of dried wood ear mushroom , soaked in clean water around 10 minutes firstly
  • 1 small head broccoli , cut into small pieces
  • 1/4 box of fresh tofu
  • 1 tsp. salt
  • 1 tbsp. sesame oil
  • 1/4 tsp. white pepper
  • 40 wonton wrappers , click here to make wonton wrappers at home

Seasonings for each serving bowl

  • 1 tbsp. chopped scallion
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt
  • 1/2 tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 1 small piece of dried nori


  • Finely cut the mushrooms, crown broccoli and tofu into small pieces and place in a large bowl.
  • Add oil, salt and pepper. Mix well.
  • Prepare wonton and wrap wonton one by one. Heat a large pot of water to a boiling and cook the wontons for 3-4 minutes over medium fire.
  • Add light soy sauce, dried nori, spring onions, garlic and sesame oil. Scoop around 1 cup of the water for cooking the wontons. Transfer wontons in individual serving bowls.
  • Garnish some chopped green onions and serve hot.


I recommend a mild taste for this wonton soup. But if you love a spicy version, add some vinegar and chili oil in serving bowls.


Calories: 493kcal | Carbohydrates: 76g | Protein: 16g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 2365mg | Potassium: 278mg | Fiber: 3g | Sugar: 1g | Vitamin A: 230IU | Vitamin C: 24.2mg | Calcium: 107mg | Iron: 4.9mg


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  1. 1. How many servings does this make?

    2. Do you have nutritional information for this?

    3. Would this freeze and reheat well?

    1. Katherine,
      It can serve 2-3 people. I am so sorry that I do not provide nutritional information for recipes on this site.
      The wontons can be frozen before cooking and cook them directly next time before serving just like dumplings.

  2. Can you clarify instructions? I’m slightly confused. It looks as though the broth is just water and nori. I would think you would add something else but step 4 says to add the oil, salt, etc. to the serving bowls and then again, step 7 says to transfer to serving bowls and add the ingredients I mentioned. This looks amazing!! I just want to make sure i have it right.

  3. 5 stars
    I just made this tonight (and made your wonton wrappers too). Everything was so delicious, and turned out perfectly! Thank you so much for sharing your excellent recipes and techniques Elaine.

  4. Hi there, Elaine,

    Thank you so much for this recipe. I was looking to find a great vegetarian option for wonton soup since I am pescatarian and can’t eat the pork wontons.
    I do not have broccoli at home, but I will try the recipe with spinach and see how it goes. Wonton soup is one of my favorite meals of all time, so I’m so thrilled you posted this 🙂

    1. Why sesame oil is not acceptable, Paula? It is from plant too. If you really don’t want it, you can use other type of oil you use commonly.

  5. Hello, I can’t wait to try this recipe! What do you mean by “ Scoop around 1 cup of the water for cooking the wontons.”? Am I supposed to scoop out 1 cup of water after adding the soy sauce, etc? Thank you!