Vegan Shrimp Won-Ton Soup

Vegan Shrimp Won-Ton Soup


1/2 Cup Water
25-35 Won Ton Wrappers (Depending on how fat you stuff them)
8 Cups Vegetable Broth
1 TBS Olive Oil
1 Tsp Sesame Oil
2 Cups Sliced Leeks
2 Cloves Minced Garlic
2 Cups Chopped Mushrooms (I used a combination of Oyster and Beech mushrooms for this recipe but use which ever you like)
1/2 TBS Grated Fresh Ginger
1 1/2 Cups Chopped Vegan *Shrimp
1 Cup Shredded Cabbage
1 Cup Mung Bean Sprouts
1 Shredded Carrot
1 Chopped Stalk of Celery
Dash of Spike
Ground Pepper to taste
A few Sprigs of Cilantro



Saute leeks, garlic and ginger in oils until leeks begin to get tender. Add Vegan Shrimp and remaining vegetables (with the exception of the Bean Sprouts) , spike and pepper.
Keep sauteing until all vegetables are coated in oil.
Add 1/4 cup water and simmer 6-7 minutes or until water evaporates.
Remove from heat and set aside until cool enough to handle.

Stuffing the Won Tons

Scoop a teaspoon or two of filling onto the middle of each won ton wrapper.
Dip a finger into a bowl of water and trace some water onto the edges of the wrapper and gently pinch all four corners together like so…


Bring Vegetable Broth to a gentle boil.
Lower Won Tons into the broth along with 1/2 Cup of Mung Bean Sprouts.
Keep at med heat for about 5 minutes. The Won Tons will surface to the top of the
broth as they cook.

Garnish with remaining Bean Sprouts and Cilantro and enjoy!

* You can substitute with vegan pork or diced tofu or omit all together if you prefer.

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