Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 ½ cups roughly chopped white onion
- ¼ cup roughly chopped ginger
- 6 cloves garlic (smashed)
- 8 cups vegan chicken broth or vegetable broth (divided)
- 1 oz dried shiitake mushrooms (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 14 oz vegan ground sausage or beef
- ¼ cup panko breadcrumbs
- 2 prepared vegan eggs
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon minced chives
- 2 teaspoons rice vinegar
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
- 3–4 baby bok choy (roughly chopped)
- 15 wonton wrappers (quartered or sliced)
- Sliced green onion (for serving)
- Chili oil (for garnish)
Instructions
- Heat olive oil in a medium soup pot over medium heat. Sauté chopped onion, ginger, and garlic until onions caramelize slightly.
- Add 1 cup of vegan chicken broth. Scrape the bottom of the pot to release flavor bits. Stir in remaining broth, dried mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Bring to a light boil, then simmer for 30 minutes.
- Strain the broth through a fine-mesh sieve and return it to the pot over medium-high heat.
- In a mixing bowl, combine all filling ingredients and mix well; let sit for 5–10 minutes.
- Drop teaspoon-sized balls of filling into simmering broth and cook covered for 15 minutes.
- Stir in bok choy and simmer until tender, then add wonton wrappers one at a time while stirring.
- Serve hot with green onions and chili oil as garnish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 320
- Sugar: 4g
- Sodium: 930mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg