Best standby freezer meal ever on a downright frigid and rainy day. This has been my go-to recipe for a long time.

Wonton in Chinese means swallowing clouds. In this recipe, they look like tiny floating clouds swimming in a sea of warm delicious broth. You can use mushrooms, Bok Choy and carrots, or just use this recipe as a way to clean out the vegetable drawer! 

I have adapted this recipe by using the following in my broth, and on days when making wontons from scratch is too laborious, use any frozen ready frozen wontons or potstickers you like!

• 1 (16 ounce) package frozen wontons (such as Trader Joe’s® Thai Vegetable Gyoza)

Broth:

• 1 tbsp. oil (or sesame oil)
• 1 teaspoon sriracha hot sauce
• 1 medium onion sliced
• 5 cups vegetable broth
• 1 cube vegetable bouillon (or a chicken cube for a non-vegan version)
• 1/2 cup Dried shiitake mushrooms (soaked in hot water- reserve water for broth)
• 1/2 cup fresh mushrooms  
• 1 cup cabbage finely sliced
• 2 cloves garlic minced 
• 1 inch ginger, grated
• 1 (8 ounce) container extra firm tofu, drained and diced
• 1 tbsp. dark soy sauce
• 1 tbsp. of Gochujang paste
• Salt and black pepper to taste ( if you have white pepper that would work better)
• 2 scallions or spring onions sliced
• 1/4 cup cilantro chopped
• sliced Jalapeños  
• 1 teaspoon Chilli oil

Method:

1. Heat the oil in a soup pot over medium heat. 
2. Add the fresh and the soaked drained mushrooms and cook down for 5 minutes, stirring frequently – so that the mushrooms releases the water 
3. Add the onion, garlic & ginger and cook for another 5 minutes then add the cabbage. 
4. Pour in the broth, soy sauce and Gochujang paste then bring to a boil.
5. In another pan- fry the wontons in about 1 tbsp. oil to crisp up.
6. Add the store bought wontons & cubed tofu and boil until tender – it should only take 3-5 minutes for the wontons to be done.
7. Taste the broth and add salt and pepper accordingly.
8. To serve, ladle the soup into bowls and top with green onion, cilantro, jalapeños and & chili oil.
9. Adapted from: https://www.cilantroandcitronella.com/vegan-wonton-soup/
   
   
   

NOTES

• Soy Sauce: This can be swapped out for coconut aminos or tamari, although that may be silly given there is soy and gluten in the recipe besides the soy sauce. You do you.
  
  
• Mushrooms: I used shiitake mushrooms in this recipe but almost any mushroom will work button, baby bella, etc. You can also use rehydrated – dried mushrooms, you can cook these down in the soup so it releases its umami flavor.Add-ins: In addition to wontons, try adding bok choy, carrots, snow peas, napa cabbage, bean sprouts or whatever other vegetable you like.
  
  
• This soup is best eaten right away since the wontons will tend to get soggy as they sit in the broth.  If you plan on eating this over THE course of a few days, I would just add the wontons to each individual serving when you reheat the broth.