This vegetarian wonton soup with shiitake mushrooms, carrots, napa cabbage, ginger, and tofu is a delicious meatless take on a Chinese comfort food.While wontons were always meat-filled at our house growing up, I loved coming up with this tasty, satisfying vegan version!  Building a Vegetarian Wonton Filling Here’s what makes this recipe work:  The filling is loaded with umami-rich dried shiitake mushrooms.They add a deep, savory flavor that mimics the meatiness of traditional wontons.

The napa cabbage and carrots add sweetness and texture.I use the food processor to finely chop all the vegetables for the perfect consistency that holds together beautifully in each bite.The vegetables are sautéed first with ginger and garlic, concentrating their flavors before mixing with the mashed tofu.  The mashed tofu acts as a binding agent and a protein, giving the filling a pleasing texture without overpowering the delicate flavor of the vegetables or the umami of the mushrooms.  Vegetarian oyster sauce, light soy sauce, Shaoxing wine, white pepper, and sesame oil bring those Chinese flavors that make these wontons taste incredibly savory.  Because the filling is totally cooked before assembly, these wontons only need 3-4 minutes of boiling time (compared to 6-8 minutes for raw meat wontons), helping the thin wrappers stay perfectly al dente.  The result is a bowl of vegetarian wonton soup that’s hearty, flavorful, and completel

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