Vegetarian Wonton Noodles
Delight in the comforting flavors of **Vegetarian Wonton Noodles**, an irresistible plant-based twist on a classic favorite. This recipe features delicate handmade wontons filled with a savory blend of shiitake mushrooms, tofu, and carrots, perfectly seasoned with soy sauce, garlic, and sesame oil. Served over tender eggless noodles and paired with vibrant baby bok choy, everything comes together in a warm, umami-rich vegetable broth. Ready in under an hour, this wholesome dish is perfect for weeknight dinners or anytime you crave a nourishing yet indulgent meal. Garnish with green onions and a drizzle of optional chili oil for an extra kick of flavor. Whether you're a fan of Asian cuisine or exploring vegetarian recipes, these wonton noodles are sure to impress!
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Ingredients
- 20 pieces wonton wrappers (vegetarian-friendly)
- 100 grams shiitake mushrooms
- 150 grams firm tofu
- 1 medium carrot
- 2 pieces garlic cloves
- 2 stalks green onion (scallion)
- 3 tablespoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon cornstarch
- 6 cups vegetable broth
- 300 grams fresh eggless noodles
- 2 heads baby bok choy
- 0.5 teaspoon white pepper
- 1 teaspoon chili oil (optional)
- 0.25 teaspoon salt
Directions
Step 1
Finely chop the shiitake mushrooms, firm tofu, carrot, garlic, and one stalk of green onion for the wonton filling.
Step 2
In a mixing bowl, combine the chopped mushrooms, tofu, carrot, garlic, and green onion with 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, cornstarch, and a pinch of salt. Mix well to form the wonton filling.
Step 3
Place a small spoonful of the filling in the center of a wonton wrapper. Wet the edges with water, fold the wrapper into a triangle, and press tightly to seal. Repeat for all wonton wrappers.
Step 4
Bring a large pot of water to boil. Cook the wontons for about 3–4 minutes or until they float to the surface. Remove them with a slotted spoon and set aside.
Step 5
In a separate pot, heat the vegetable broth over medium heat. Add the remaining 2 tablespoons of soy sauce, 1 teaspoon of sesame oil, white pepper, and a pinch of salt. Let it simmer for 5 minutes.
Step 6
Cook the fresh eggless noodles according to package instructions. Drain and divide into serving bowls.
Step 7
In the same pot of boiling water, blanch the baby bok choy for 1–2 minutes until just tender. Add to the bowls with noodles.
Step 8
Ladle the hot broth over the noodles and top with cooked wontons.
Step 9
Garnish with the remaining green onion (sliced thinly) and drizzle chili oil on top if desired.
Step 10
Serve hot and enjoy your Vegetarian Wonton Noodles!
Nutrition Facts
| Serving size | (2736.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1923.0 |
| Total Fat 59.6g | 0% |
| Saturated Fat 8.8g | 0% |
| Polyunsaturated Fat 16.0g | |
| Cholesterol 0mg | 0% |
| Sodium 6639.7mg | 0% |
| Total Carbohydrate 283.4g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 36.5g | |
| Protein 80.5g | 0% |
| Vitamin D 18IU | 0% |
| Calcium 977.4mg | 0% |
| Iron 19.5mg | 0% |
| Potassium 4713.7mg | 0% |
Source of Calories