Vegetable Wonton Soup with Ginger and Gochugaru
Homemade vegetable wontons filled with sauteed carrots, cabbage, and mushrooms, served in a savory broth infused with sesame oil, ginger, and Korean red pepper flakes. This version skips meat entirely while maintaining deep umami from soy sauce and mushrooms, making it suitable for vegetarians and weeknight dinners. Topped with fresh bok choy, spinach, and scallions for brightness and texture contrast.
Ingredients
- 2 carrots, peeled and chopped
- 1 cup napa cabbage, slicedregular green cabbage or bok choy greens1:1vegetable swap
conf:4
- 8 ounces mushrooms, chopped
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, minced, crushed, or grated
- 3 tablespoons soy sauce, divided
- 1 teaspoon gochugaru Korean red pepper flakescayenne pepper or red pepper flakes0.5 teaspoon replaces 1 teaspoonspice alternative
note:milder heat
- 8 cups vegetable or chicken broth
- 40 wonton wrappers
- 2 bundles baby bok choy, chopped
- 1 cup spinach
- 3 scallions, chopped
Instructions
- 1
Pulse carrots, cabbage, and mushrooms in food processor until mixed but chunky.
- 2
Heat sesame oil in frying pan over medium heat.
- 3
Saute ginger for 3 minutes.
- 4
Add vegetable mixture, gochugaru, and 1 tablespoon soy sauce to pan.
- 5
Stir-fry for 5 minutes.
- 6
Place 1 teaspoon filling in center of each wonton wrapper.
- 7
Wet wrapper edges and fold in half to form triangle.
- 8
Wet triangle tips and press together.
- 9
Repeat with remaining wrappers and filling.
- 10
Bring broth to boil.
- 11
Stir remaining soy sauce into broth and add wontons.
- 12
Cook on medium for 6 minutes.
- 13
Add bok choy and spinach.
- 14
Reduce heat to low and cook 2 minutes until greens wilt.
- 15
Top with scallions and serve.
Tips
Chop filling ingredients by hand if you prefer larger chunks and more distinct vegetable pieces in wontons.
Wet wonton edges thoroughly with water or cornstarch slurry to ensure tight seals that won't burst during cooking.
Good to Know
Refrigerate filled wontons on parchment paper up to 24 hours. Cooked soup keeps 3 days covered. Freeze uncooked wontons up to 3 months on sheet tray, then bag.
Make and fill wontons up to one day ahead. Store covered in refrigerator. Prepare broth and vegetable filling one day in advance.
Ladle into bowls and top with scallions. Offer diced chile peppers, extra soy sauce, and chili oil at table. Pairs with steamed rice or crispy noodles on the side.
Common Mistakes
Under-wet wonton edges to avoid tears and filling leaking into broth during cooking.
Overfill wontons to prevent bursting and uneven cooking.
Skip the sauteing step to avoid bland, raw vegetable filling lacking depth.
Substitutions
Gluten-Free Swaps
General Alternatives
note:milder heat
conf:4
FAQ
Can I make wontons ahead and freeze them?
Yes. Arrange filled wontons on a parchment-lined sheet tray, freeze until solid about 2 hours, then transfer to freezer bags. Cook frozen wontons directly in broth, adding 2-3 extra minutes.
What if I don't have gochugaru?
Substitute 0.5 teaspoon cayenne pepper or red pepper flakes for milder heat. For no spice, skip entirely and add white pepper to broth instead.
How long does finished soup keep in the fridge?
Three days in an airtight container. Store soup and wontons separately if possible to prevent wrappers from becoming soggy. Reheat gently over medium heat.