Easy Vegan Wonton Soup for Colds
Done in 20 minute vegan Chinese wonton soup that tastes as good as the traditional version. Gluten-free and made without commercially bought stock/ bouillon cube OR hours of making homemade stock! A great flu fighter thanks to the ginger and garlic!
- Prep time
- 5 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.1 oz onion minced (60g)
- 1-3 T vegetable oil
- 4 cloves garlic minced (As with onions)
- 1 thumb ginger, minced (should give you about 6 slices before mincing) (As with onions)
- 5 Cup water
- 1 large sheet kombu or kelp, soaked in 1 cup room temperature water
- 2 t vegan white sugar (or to taste) (Almost the same as regular white granulated sugar, but it doesn't use bone char)
- 1.5 t salt (or to taste)
- 1 T sake (Shaoxing wine works if you're not gluten-free)
- 1 t tamari sauce (Use light soy sauce if not on a GF diet)
- 2-3 T nutritional yeast
- 2 T Sesame oil (Don't skimp on this, it gives the soup flavour and body)
- Optional garnish: sliced spring onion
- Optional: vegan chilli crisp to drizzle on top if you like spice!
- 3.5 oz Dried Thin White Rice noodles (100g)
- 4 bunches (Baby) Bok Choy (Baby bok choy is preferable (sweeter and more tender), but regular works too)
- Optional: tofu
Instructions
- 1
Blanch the white rice vermicelli in hot water for 5-15 minutes till pliable. Make sure it's thin and not thick rice noodle! If you're using glass noodle, brown rice noodle or shiratake konjac noodles, check the instructions at the back of the pack
- 2
At the same time, soak the kelp/ kombu in 1C of room temperature water.
- 3
After that, bring a pot of water to the boil and blanch some bok choy in it. You want to briefly cook the veggie- it should still be bright green and not boiled till it's old and limp!
- 4
Once blanched, plate the bok choy. Take the pot off the stove (with the water still in it), add the kelp and its soaking water to it then KIV the liquid to make the soup below
- 5
Heat a pot with 1-3 tablespoons of oil in it on medium to medium-high heat. When hot, add the minced onions and saute for about 3 minutes till translucent and fragrant.
- 6
Add the garlic and stir for 30 seconds, then the ginger for another 30 seconds.
- 7
Pour in 10 Cups of water, including that used to cook the bok choy. If insufficient, supplement with regular water. Bring to the boil on high heat. (You can cover it to expedite the process)
- 8
Add the kelp to the pot and lower to a simmer, uncovered (usually medium heat- about 5 on a Bosch induction stove with a maximum of 9 works well for me)
- 9
Simmer for 10 minutes. 1 minute before you're about the switch off the fire, add the boiled wontons/ vegetable balls/ dumplings or tofu to the soup. Stir.
- 10
Season with the white salt, sugar, sake, nutritional yeast and tamari sauce. Use the quantities specified above then taste - if not, season to your liking. Right before you switch off the fire, add the bok choy to the pot to warm it up then switch off the fire.
- 11
Sprinkle the spring onions then drizzle the sesame oil. Stir and portion out, making sure every bowl of noodles has some wontons/ dumplings/ veggie balls/ tofu and bok choy.