This Easy Vegan "Wonton" Soup is delicious and warming! Ready is just 30 minutes, this soup is perfect for a quick weeknight dinner that the whole family will love!
One of the things I love most is easy dinners. Like that is my jam! I work full time so at the end of the day, all I want to do is make something quick, easy and delicious. This Vegan Wonton soup checks all the boxes. It is easy, delicious, warming and just frankly, the best. It is the perfect soup for when you are feeling under the weather and just want the ultimate cozy meal or you just want something that reminds you of takeout but that you can make at home.
For some other delicious takeout inspired recipes, check out this Korean Inspired Curry Rice or this Sweet and Sour Tofu!
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What Makes This the Best Easy Wonton Soup
- Quick Dinner- This wonton soup will be on your table in 30 minutes start to finish. It is a quick and easy dinner that you can enjoy any night of the week.
- Uses Frozen Dumplings- The best part about this soup is that it utilizes frozen dumplings. Find your favorite dumpling in the freezer section of your grocery store and it will work!
- Less than 10 Ingredients- This wonton soup also uses less than 10 ingredients so it is the perfect recipe for those trying to stay on a budget.
Ingredient Notes
- Frozen Dumplings- To make this wonton soup, the base is going to be frozen dumplings. Feel free to use whatever frozen dumplings you can find at your local grocery store. While not technically wontons, I love using these Vegan Gyoza's from Trader Joe's, they totally do the job!
- Miso Paste- The miso paste does a great job of giving the soup that burst of umami flavor. You should be able to find the miso paste in the refrigerated section of your grocery store. If you can't find it there, check your local Asian market and they will have it!
- Leeks- I love using leeks in this recipe because they are milder than onions. I like that they give that onion flavor but aren't overpowering or sharp. However if you don't have leeks on hand, feel free to swap them for a yellow onion.
See the recipe card for the full ingredient list and quantities.
Instructions
- Clean and dice the leeks and carrots
- Saute the carrots and leeks until tender, about 5-7 minutes
- Add the miso and ginger and stir to combine
- Pour the water and vegetable broth into the Dutch Oven and stir until the miso is dissolved.
- Bring the soup to a boil and add the dumplings
- Boil for 5-7 minutes until the dumplings are thawed and warmed through
- Stir in the chopped spinach
- Serve warm
Hint: You can use frozen chopped spinach and save a step! I do this often and just stir in about 4 ounces directly into the soup.
Substitutions
- Low-Sodium - Use a low-sodium vegetable broth and low-sodium miso to make this wonton soup less salty.
- Gluten-Free - To make this easy potsticker soup gluten-free, make sure to use gluten-free potstickers.
- Extra Protein - If you want to add extra protein to this dumpling soup, feel free to add some diced tofu when adding in the wontons.
Variations
- Extra Vegetables - Feel free to pack this soup with delicious vegetables such as baby bok choy, bean sprouts, or shitake mushrooms!
- Spicy - Drizzle with sriracha or add 1 tablespoon of gojuchang to the broth.
- Homemade Wontons - feel free to make homemade wontons, just purchase some wonton wrappers and fill them with a filling of delicious vegetables and tofu!
Check out this other delicious Asian Inspired recipe, Kung Pao Tofu!
FAQ's
No, this Potsticker Soup is not at all authentic. It is a dish that is inspired by traditional wonton soup, however, it uses a mixture of easy-to-find and quick to prep ingredients.
While they are similar, egg drop soup, like its name says, contains eggs. This wonton soup is vegan and egg-free.
The basic difference between a dumpling and a wonton is always filled. Most often, wontons are filled with a mixture of vegetables and meat or just vegetables. This recipe uses frozen gyoza or potstickers which are also a type of dumpling. Essentially, the dumpling is a broad term for a variety of different types of filled doughs.
Equipment
Equipment can have a big impact on how a recipe turns out. See below for the equipment you will need to make this recipe.
- Chef Knife
- Cutting Board
- Dutch Oven
- Soup Bowls
- Soup Ladle
Storage
- Refrigerating – Store the wonton soup in an airtight container in the fridge for up to three days. To reheat, place the soup in saucepan over medium-heat and stir every now and again until warmed through. The wontons will start to get soggy when reheated, however I don't seem to mind this, I quite enjoy eating this soup as leftovers.
- Freezing – I would not recommend freezing Wonton Soup for later use. Although it’s perfectly okay to use frozen store bought wontons in place of homemade. If you freeze this soup, it will turn to mush once reheated.
Top tips
- It is really important to clean your leeks well. Leeks are notorious for harboring dirt and sand inside of them. The way that I clean leeks is to place the chopped leeks into a bowl and fill with cold water. (If the leeks are especially dirty, rinse them first in a colander, before covering with water.) Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them.
- If you want an extra punch of ginger flavor, feel free to swap the powdered ginger for freshly grated. It will really take the soup up a level. Use 1 teaspoon of freshly grated ginger.
- I do not add any extra salt to this recipe as it can already be a little salty as is with the frozen wontons, miso, and vegetable broth. However if you like things more low-sodium, you can use low-sodium vegetable broth and purchase a low-sodium miso.
- Top this wonton soup with sliced green onion and if you prefer spicy, a drizzle of sriracha or gojuchang.
Other Delicious Soups You'll Love
- Dairy-Free Cheesy Broccoli Potato Soup
- Slow Cooker Vegan Minestrone Soup with Pesto
- The Best Vegan Split Pea Soup
- Slow Cooker Creamy Vegan Gnocchi Soup
- Scottish Tattie and Neep Soup
- Low-Carb Butternut Squash Soup
- Crockpot 15 Bean Cowboy Soup
Easy Vegan "Wonton" Soup with Frozen Wontons
Ingredients
- 2 packages about 24 ounces or 20 gyozas frozen Vegan Gyoza
- 2 Leeks trimmed and washed
- 3 carrots
- 1 tablespoon powdered ginger
- 1 tablespoon Miso paste
- 6 cups Vegetable Broth
- 4 cups water
- 1 cup fresh spinach
Instructions
- Clean and dice the leeks and carrots
- Saute the carrots and leeks until tender, about 5-7 minutes
- Add the miso and ginger and stir to combine
- Pour the water and vegetable broth into the Dutch Oven and stir until the miso is dissolved.
- Bring the soup to a boil and add the dumplings
- Boil for 5-7 minutes until the dumplings are thawed and warmed through
- Stir in the chopped spinach
- Serve warm
Notes
- It is really important to clean your leeks well. Leeks are notorious for harboring dirt and sand inside of them. The way that I clean leeks is to place the chopped leeks into a bowl and fill with cold water. (If the leeks are especially dirty, rinse them first in a colander, before covering with water.) Use your hands to agitate the leeks and dislodge any dirt or sand that may be clinging to them.
- If you want an extra punch of ginger flavor, feel free to swap the powdered ginger for freshly grated. It will really take the soup up a level. Use 1 teaspoon of freshly grated ginger.
- I do not add any extra salt to this recipe as it can already be a little salty as is with the frozen wontons, miso, and vegetable broth. However if you like things more low-sodium, you can use low-sodium vegetable broth and purchase a low-sodium miso.
- Top this wonton soup with sliced green onion and if you prefer spicy, a drizzle of sriracha or gojuchang.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
Yum! This soup was amazing!
Lucas says
Such a simple yet delicious recipe to make on a weeknight! Definitely my type of comfort food.
Dawn says
The whole family loves this vegan wonton soup! It is so easy to make and full of flavor, perfect for the cold days we have been having here. The ultimate comfort food.
Michelle says
ohhhh myyyy gawwwwd YES! This recipe is SO good, i saw it and had to make it immediately!
Elizabeth says
So delicious! Will definitely making again!
Jessica says
Now this is my kind of recipe!! Being able to use frozen dumplings made this so much easier and I'm so glad I tried it. It hit the spot and was much nicer than making it all from scratch! Thank you!
Freya says
So easy and delicious! I love wontons and this will be a firm favourite!
Angela says
Love the broth! This soup is so easy to make with the frozen wontons.
Michelle says
My dumpling-love daughter loved the soup and has already asked me to make it again. Thankfully, her requests are easy to fulfill because the soup comes together so easily. Thanks for such a tasty recipe!
Gloria says
OMG I have some wontons in the freezer and would have never dreamed of making soup with them. I just happen to have all the ingredients to make this soup for dinner tonight!
Colleen says
We loved this wonton soup! Thanks for the recipe!
Rob says
Looks easy and delicious. Can't wait to try this recipe.
amanda says
This soup was a delicious and I love how easy it was to make!
Crystal V Yentzen says
This looks so comforting! I love wonton soup and your recipe is super fast! Thanks for sharing!
Marta says
I always have gyoza in the freezer, so after a long day at work, I made this because I couldn't adult for one more minute. The entire family loved it and now I'll be adding this vegan wonton soup to the monthly meal rotation.
nancy says
great weeknight easy meal
Jeannie says
I always have wonton at home, and this is a great comforting soup.
Sabrina says
So yummy and healthy too!
Jacqui says
This wonton soup recipe is amazing! It’s easy to make, yet so flavorful.
Ruth says
It's freezing here and this warmed up my entire family. It was absolutely delicious!
Christina's Bread Bakes says
Could you be more specific when you say "two packages of gyozo" is that a specific number gyozo or a specific weight? Thanks!
kaydimaggio says
Of course! Thanks for asking for clarification! I have updated the recipe card but I would say around 20 gyoza or 24 ounces. The package I use is 12 ounces each.
Brianna says
Such a good soup and so easy to make!
Bernice says
Easy dinner recipes are my jam too! I love having easy, yet satisfying light dinners on days when I'm not ravenously hungry. This dish is a winner all around.
Tavo says
Delicious wonton soup! It had been a while since I had one and decided to make the dish when I saw your recipe. It came out delicious! Thank you!
Natalie says
Lovely winter soup. Just what I need when I come home from work. I will try this soup for sure. Looks fantastic!
Mihaela | https://theworldisanoyster.com/ says
When you see the name, it sounds like something complex, but this sup seems actually easy to make. Besides, the flavours are to die for! A great idea for a busy day!
Elizabeth Swoish says
So the number of ingredients sold me on this! And then I tasted it and WOW. So much flavor... definitely making again. Everyone loved it. Thank you!
Kristina says
Such an easy recipe, and delicious!
Samantha says
Love all of your vegan recipes!! This one is so good and perfect for dinner.
Anaiah says
Your broth is perfect! I could eat this vegan wonton soup every night in the winter. It's so warming and delicious!
Matej @ Cookwewill.com says
Very nice, this is totally up my alley since I love soups and I love Wontons too!
Joshua says
Perfect recipe for those cold nights! I love how easy it is to make with your favorite wontons too.
Sandhya Ramakrishnan says
This is just the perfect soup for my soup loving family. Absolutely love making this and they are so easy to make.
Liz says
I love wonton soup! I hardly make it at home, but always order at a restaurant! Love that this recipe is complete in 30 minutes! Will definitely have to give it a go!
Jessica says
You aren't lying when you say this recipe is easy! It's really the perfect, cozy weeknight dinner. So good!
Veronika Sykorova says
I live on soups in the winter and love wontons so this was really delicious! Definitely saving for later too to make it again!
Linda says
What a delicious soup! It's so delicious and comforting especially on cold days
Marie Asselin says
Wonton soup is my go-to comfort dish! I'd never thought of making it vegan. Your recipe delivers all the heart-warming comfort I expected. I will be making this vegan wonton soup over and over again (just perfect for meatless Mondays!)
Tammy says
Wonton soup is so comforting and homemade is even better. Love this vegan variation...so delicious and flavorful!
Andrea Howe says
So delicious and easy, my daughter especially loved this! She enjoyed it for a warm hearty after school snack. Definitely making again!
Naiby says
Wonton brings so many memories! My mom used to bring some when she didn't have the time to cook. But they weren't always the best. The dough was often too thick. Your recipe is perfect! Now I can make better ones!