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Bowl of Deconstructed Vegan Wonton Soup

Deconstructed Vegan Wonton Soup

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  • Author: Monkey and Me Kitchen Adventures
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes
  • Yield: 4 Servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian, Chinese


Brimming with wholesome ingredients and savory flavors, this Deconstructed Vegan Wonton Soup is a delicious comforting bowl of soup that is sure to make your belly happy!  Earthy shredded cabbage, sweet carrots, hearty mushrooms, bold garlic, lively ginger, and chewy pasta all bathed in a light, flavorful broth is sure to warp you up in a cozy warm hug.  Top it off with a fun, crunchy topping that the whole family will thank you for making this tasty soup!

Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.


  • 8 to 10 oz. mushrooms, sliced (of choice) *
  • 1 Tablespoon tamari *
  • ¼ cup carrots, grated
  • 1 Tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 3 cups vegetable broth *
  • 2 cups water (or broth)
  • 1 teaspoon to 1 Tablespoon rice vinegar *
  • 1 to 2 Tablespoons tamari (+/-) *
  • 1 Tablespoon white miso * (optional)
  • ½ teaspoon organic maple syrup
  • 1 teaspoon tahini (optional)
  • 2 cups shredded green cabbage (or chopped bok choy, or shredded Napa cabbage)
  • 1 to 3 green onions, sliced
  • 16 oz. GF gnocchi (or 6oz8oz GF lasagna noodles or pasta of choice) *

Spice/Herb Ingredients:

  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 Tablespoons dried minced onions
  • 1 bay leaf
  • ½ teaspoon sea salt (+/-) *
  • Pinch to ¼ teaspoon black pepper (+/-)

Other Optional Ingredients:

  • Sliced green onions
  • Red pepper flake
  • Sriracha
  • Toasted Sesame Seeds
  • Crunchy Siete Topping *


  1. If making the Crunchy Siete Topping – see the recipe notes for instructions.
  2. Fill a medium sized stock pot with water, set to boil the gnocchi (or pasta).
  3. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
  4. In a large ceramic/enamel lined Dutch oven/pot (or similarly large stockpot) add the sliced mushrooms and 1 Tablespoon tamari, sauté over medium-high heat for 5 minutes to allow the mushrooms to release some of their water, then add the minced garlic, ginger, grated carrots, and sauté for one minute. Next add all the remaining ingredients, including the Spice/Herb mix (do not add the gnocchi/pasta yet), bring to a boil, then lower to a simmer. Simmer over medium-low heat for 10 minutes or until the cabbage has reached the desired tenderness.
  5. In the meantime, boil the gnocchi (or pasta), drain and rinse well then add to the soup pot.
  6. Taste test and add additional seasoning to achieve the desired flavor.
  7. Discard bay leaf. Top with your favorite toppings.


*Optional Crunchy Siete Topping:  We used Siete Almond Flour Tortillas to make the crunchy topping.  Preheat the oven to 350 F.  Line a baking sheet with parchment paper.  Slice 4 Seite Almond Flour Tortillas into very thin slices, then cut them in half or thirds to create sticks.  Bake in a preheated 350 F oven for 7 to 8 minutes or until crunchy. Watch them closely as they go from light to dark brown quickly.  We do not have any substitutions for Siete Almond Flour Tortillas as these tortillas are perfect as they have an almost pastry-like consistency and work perfectly.  Note:  We have no substitutions for the Siete Almond Flour Tortillas simply because their consistency is perfect.

*Mushrooms:  You can pretty much use just about any type of mushroom you like in this soup.  We tried both white button and cremini in kitchen tests.  We preferred the cremini over the white button, but both were very yummy!

*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium.  You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.   Yes, tamari is intentionally listed twice in the list of ingredients.

*Vegetable Stock:   We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.

*Miso:  We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free.  Miso really lends itself to balancing flavors when you don’t use oil.  You can also use chickpea miso for a soy free version.

*Rice Vinegar:  The rice vinegar adds that perfect amount of sour umami flavor to the soup that most Asian soups are noted for.  However, we had family members with varying opinions on the amount of rice vinegar.  If you really enjoy that Asian sour flavor, use 1 Tablespoon, if not, use 1 teaspoon and ramp up according to your taste preference.

*Pasta:  Typically, in most soups, you can place the dry pasta directly into the soup broth to cook; however, we don’t recommend that. The pasta drinks up too much of the broth and tends to release a lot of starch, making the broth cloudy and very starchy.  We recommend cooking the pasta or gnocchi separately, then drain and rinse the pasta really well, then add the cooked pasta in at Step 5.  Important Note:  Additionally, if you elect to use pasta rather than gnocchi, use 6 oz. to 8 oz., rather than 16 oz. as gnocchi is very dense, while pasta will absorb a ton of liquid even after it is cooked.  If you elect to use lasagna sheets, then cook between 4 to 6 of them, then cut them in half or thirds before placing them in the broth.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4

*Storage:  Refrigerate and use within 7 days.

*Nutritional Information: Omitting the optional ingredients of miso and tahini reduces total fat to 0.3 g per serving.