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Vegetable Wonton Soup

Wonton Soup
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 tablespoons olive oil, divided
  • 2 cloves garlic, chopped
  • 2 cups diced button mushrooms
  • 2 teaspoons Soy sauce
  • 1 teaspoon chili-garlic sauce
  • 12 Gefen round wonton wrappers, defrosted
  • 2 small carrots, julienned
  • 4 green onions, sliced
  • 1 cup shredded cabbage
  • 4 cups vegetable broth
  • 2 cups Water
  • 1 teaspoon kosher salt


In a medium skillet over medium high heat, heat 2 tablespoons oil. Add garlic and mushrooms and sauté for 5 minutes. Add soy sauce and chili garlic sauce and cook for 5 minutes more or until softened and slightly reduced. Let cool.

Working with one wonton wrapper at a time, fill with about 2 teaspoons of cooled mushroom filling in middle of circle. Lightly brush edges with water and fold over to make a half moon shape, pressing tightly to seal. Set aside and repeat to fill all the wontons.

In a large pot, heat remaining 2 tablespoons oil. Add carrots and sauté 4 minutes. Add green onion and cabbage and sauté 2 minutes more or until softened. Add broth, water and salt and bring to a boil. Reduce to a simmer and cook for 8 to 10 minutes or until vegetables are tender. Add prepared wontons and cook 4 to 6 minutes or until wontons float and are tender. Divide between 4 bowls.