{"id":1069,"date":"2011-06-02T06:17:52","date_gmt":"2011-06-02T06:17:52","guid":{"rendered":"https:\/\/sweetvegan.net\/?p=1069"},"modified":"2019-09-16T22:32:25","modified_gmt":"2019-09-16T22:32:25","slug":"vegan-shrimp-won-ton-soup","status":"publish","type":"post","link":"https:\/\/sweetvegan.net\/vegan-shrimp-won-ton-soup\/","title":{"rendered":"Vegan Shrimp Wonton Soup"},"content":{"rendered":"
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Vegan \"shrimp\" Wonton Soup<\/div>\t
2019-08-19 09:42:14<\/div>\t\t
I used to LOVE shrimp wonton soup when I was still eating seafood, so I created a pretty perfect substitute. Of course, you can substitute with vegan pork or diced tofu or just use vegetables if you prefer.<\/div>\t
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Write a review<\/div>\n\t\t<\/div>\t\t
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Ingredients<\/div>\t\t\t
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  1. 1\/2 Cup Water<\/li>\t\t\t\t
  2. 25-35 Won Ton Wrappers (Depending on how fat you stuff them)<\/li>\t\t\t\t
  3. 8 Cups Vegetable Broth<\/li>\t\t\t\t
  4. 1 TBS Olive Oil<\/li>\t\t\t\t
  5. 1 Tsp Sesame Oil<\/li>\t\t\t\t
  6. 2 Cups Sliced Leeks<\/li>\t\t\t\t
  7. 2 Cloves Minced Garlic<\/li>\t\t\t\t
  8. 2 Cups Chopped Mushrooms (I used a combination of Oyster and Beech mushrooms for this recipe but use which ever you like)<\/li>\t\t\t\t
  9. 1\/2 TBS Grated Fresh Ginger<\/li>\t\t\t\t
  10. 1 1\/2 Cups Chopped Vegan *Shrimp<\/li>\t\t\t\t
  11. 1 Cup Shredded Cabbage<\/li>\t\t\t\t
  12. 1 Cup Mung Bean Sprouts<\/li>\t\t\t\t
  13. 1 Shredded Carrot<\/li>\t\t\t\t
  14. 1 Chopped Stalk of Celery<\/li>\t\t\t\t
  15. Dash of Spike<\/li>\t\t\t\t
  16. Ground Pepper to taste<\/li>\t\t\t\t
  17. A few Sprigs of Cilantro<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
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    Instructions<\/div>\t\t\t
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    1. Filling<\/li>\t\t\t\t
    2. 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.<\/li>\t\t\t\t
    3. Keep sauteing until all vegetables are coated in oil.<\/li>\t\t\t\t
    4. Add 1\/4 cup water and simmer 6-7 minutes or until water evaporates.<\/li>\t\t\t\t
    5. Remove from heat and set aside until cool enough to handle.<\/li>\t\t\t\t
    6. Stuffing the Won Tons<\/li>\t\t\t\t
    7. Scoop a teaspoon or two of filling onto the middle of each won ton wrapper.<\/li>\t\t\t\t
    8. 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 as pictured in the photo below.<\/li>\t\t\t\t
    9. Soup<\/li>\t\t\t\t
    10. Bring Vegetable Broth to a gentle boil.<\/li>\t\t\t\t
    11. Lower Won Tons into the broth along with 1\/2 Cup of Mung Bean Sprouts.<\/li>\t\t\t\t
    12. Keep at med heat for about 5 minutes. The Won Tons will surface to the top of the<\/li>\t\t\t\t
    13. broth as they cook.<\/li>\t\t\t\t
    14. Garnish with remaining Bean Sprouts and Cilantro and enjoy!<\/li>\t\t\t\t
    15. * You can substitute with vegan pork or diced tofu or omit all together if you prefer.<\/li>\t\t\t<\/ol>\n\t\t<\/div>
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