I have always been a huge fan of wonton soup. If we ordered take out when I was a kid, I would get wonton soup, every time. I wanted to update my plant-based take on this comfort food and flavor this with lemon and dill for the spring and summer. This easy lemon dill vegan wonton soup is so dang good! It is bright and herby, so hearty and comforting. Plus it is really fun to make! I find filling and folding the wontons gives me a nice zen out moment.
How To Fill and Fold These Vegan Wontons:
Step 1: Lay Your Wonton Wrapper In a Diamond.
Step 2: Fill the Middle of The Wrapper with about 1-2 Teaspoons of Filling.
Step 3: Wet the top Corners with a little bit of Water. Take the bottom and Fold Over the Filling Creating a Triangle. Press the Edges to Seal.
Step 4: Wet the Two Bottom Corners and then Bring them Together and Press to Seal.
So, this easy lemon dill vegan wonton soup has more of just a spring pasta soup vibe. Less Asian inspired flavors, we are simply doing a mash-up. I would call the flavor of this soup spring “chicken” noodle soup, but such a fun version. It is seriously so simple. You can buy vegan wonton wrappers, the filling isn’t cooked beforehand. You just mix crumbled tofu and the seasonings in a bowl. Fill and fold up your wontons. The broth couldn’t get any easier, and the wontons just need to simmer in the broth for a few minutes.
Why Should You Make This Incredible Vegan Soup?
- It is so fun to make!
- This soup is bright and light, but hearty and filling.
- I promise this soup is actually really easy to make.
- It is such a crowd pleaser!
- Lemon and dill is one of the most delicious combination.
Easy Lemon Dill Vegan Wonton Soup
Ingredients
For The Wontons
- 1/2 Block(8oz) Extra firm tofu
- 1 teaspoon Olive oil
- 1/2 teaspoon Salt
- 1 teaspoon Lemon juice
- 1 teaspoon Fresh dill, chopped
- 1/4 Cup Scallions, chopped
- 2 Cloves Garlic, chopped
- 20-25 Vegan wonton wrappers, I used Nasoya
For The Broth
- 1 Tablespoon Olive oil
- 6 Cloves Garlic, chopped
- 1/2 a Sweet onion, diced
- 2 Tablespoons Fresh dill, chopped
- 1/4-1/3 Cup Lemon juice
- 5 Cups Vegetable broth
- 1 Cup Non-dairy milk, unsweetened I used oat milk
- 2 teaspoons Agave syrup
- Salt and pepper to taste
- Chill oil or crisp for serving
Instructions
- First, prep the wontons. Take the 1/2 block of tofu and you want to squeeze as much liquid out as possible. I like to wrap it in a paper towel and squeeze it over the sink. Then put it in a large mixing bowl and crumble it up into small crumbles.
- Then pour the olive oil over the tofu and toss to coat the tofu. Then sprinkle in the salt, lemon juice, dill, scallions and garlic. Toss to combine.
- Now, take one wonton wrapper and lay it in a diamond. Fill the center of the wonton with about 1 teaspoon of the tofu filling.
- Dip your finger in water and wet the top sides of the wonton wrapper. Fold the bottom over the filling and meet the top, so you have a triangle now. Press the edges to seal.
- Then wet the two bottom edges of the triangle and fold the two sides together. Press to seal.(You can watch the video, or refer to the step by step instructions above)
- Repeat with all the wontons and filling. Set aside.
- Make the broth. Heat the olive oil on medium high in a large soup pot.
- Add the garlic and onion. Saute, reducing heat as needed, for about 2 to 3 minutes or until the onion is translucent.
- Add the dill and then add 1/4 cup of lemon juice and stir to combine. Let simmer for about a minute.
- Pour in the broth, non-dairy milk, agave, a pinch of salt and pepper. Stir to combine. Bring to a simmer, reduce heat to medium low and let simmer for about 10 minutes.
- Taste the broth and adjust the seasoning, you will probably need more salt and pepper. At this point you can decide if you want to use the rest of the lemon juice as well. That is up to you, it will depend on your particular taste.
- Then, add the wontons to the soup pot and let them simmer for about 3 minutes or until they are tender. Serve immediately with chili oil or chili crisp if desired.
Video
Nutrition
I can’t wait to try it out. Thank you for sharing such a wonderful recipe! Keep up the great work!