Spring is here! The flowers are blooming, the bees are buzzing, and the markets are filled with a bounty of seasonal produce. It’s an inspiring time of year and this Spring Vegetable Wonton Soup certainly embraces the season!
Wonton soup is perfectly suited for this time of year. The weather can be a bit unpredictable, with plenty of cool days still ahead, and this soup is light yet warms you from head to toe. This seasonal adaptation is just that… a celebration of what makes this time of year so wonderful.
I decided to keep the filling light and create a truly veggie friendly dish – using a mixture of spinach and tofu. When cooked in then wonton wrappers, the tofu actually takes on a wonderful creamy texture. If however tofu is not your thing, no worries! Simply use the same amount of ground pork or ground chicken and you’re good to go!
- Broth
- 8 cups good quality chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 inch piece ginger, thinly sliced
- Wontons
- 2 scallions, white and green parts separated
- ½ teaspoon ginger, finely grated*
- 1 large garlic glove
- ¼ teaspoon sesame oil
- 1 tablespoon soy sauce
- 4 ounces firm tofu, lightly pressed between paper towels*
- ½ cup frozen spinach, thawed, as much moisture squeezed out as possible (you should have ½ c. after squeezing)
- ½ teaspoon cornstarch
- Kosher salt
- freshly ground black pepper
- 6 ounce package of square wonton wrappers
- all-purpose flour for dusting
- Veggies
- 1 small bunch asparagus, cut into ½-inch pieces
- ⅔ cup frozen peas
- In a large sauce pan, add the broth, soy sauce, sesame oil, and sliced ginger. Bring the contents to a boil and then cover and simmer for 10 minutes. Turn off the heat and set aside.
- In a food processor - add the white parts of the scallions and the remaining ingredients for the wonton filling. Add salt and pepper to taste. Pulse until finely chopped and fully incorporated.
- Cover the stack of wonton wrappers with a slightly damp paper towel, prepare a small bowl of water for sealing the wrappers, and lightly sprinkle a baking sheet with flour. Working with one wrapper at a time, place 1 level teaspoon of filling in the bottom third of the wrapper. Roll the bottom a ⅓ of the way up and then again another ⅓ of the way up. Leave the last ⅓ of the wrapper sticking up. Then taking one of your fingers, dip it in the water and dab the two bottom corners. Bring those two bottom corners together and press to seal. (Check out the video above for the how-to visual). Place the completed wontons on the prepared baking sheet and be sure to keep them covered under a slightly damp paper towel.
- To cook the wontons, bring a large pot of unsalted water to a boil.
- Once the pot of water comes to a boil, turn it down to a simmer. (You don't want the agitation of the bubbles to break open the wontons). When all of the wontons are completed add them to the pot of water and cook until they float to the top. Be sure to give them a gentle stir when you first add them to make sure they don't stick.
- While the wontons are cooking, remove the slices of ginger from the broth and reheat. Once it comes back to a boil add the asparagus and peas – cook until tender, about 3 minutes.
- Using a slotted spoon or spider, remove the wontons and divided them evenly among the bowls. Pour the broth with the veggies over top and garnish with the remaining sliced scallions (green parts). Serve immediately and enjoy!
* If you'd like, you can use ground pork or chicken instead of tofu.
* You can make the wontons ahead of time and freeze for up to 2 months. Simply lay them out on a baking sheet lined with parchment paper and freeze. Once they're frozen, transfer them to a zip-top bag.
You’re on fire with your Spring recipes, Kathleen! I love this delicious soup and I agree that it’s the perfect transition into the season. Your recipes are always so inspirational!
I honestly get so inspired by spring – the produce is so incredible and so fleeting, I just get flooded with dish ideas! 🙂
I could definitely use a bowl of wonton soup right now…usually when my mom makes it, there’s a lot of noodles and wontons, but adding the asparagus and peas would definitely be a healthier alternative!!
Spring is my favorite season, especially for cooking! So I try to cram in as much of that wonderful produce as possible 🙂
kathleen, i have tabled my cured egg adventures on hold… for now. why? i gained five pounds. LOL 🙂 know that my laugh just now was a pig snort laugh with a background vibe of happiness and confusion and bliss and heavy sighing. exercising never left me, but eating like a smiling crazed fool has been chained and managed now for three days. yes, three days in. i pulled up this wonton soup with a spinach and tofu filling because it sounds in-cred-ible! isn’t tofu just the best? it troubles me that so many are missing out on this wonderfulness because they (still) think tofu is there to be manipulated and shaped and used to replace western meat things. i love sharing food so i am thinking this is a brilliant way for me to ease the haters into my kingdom of soy bean wiggle. who doesn’t dig a dumpling, right? i am now also thinking lumpia, shumai, ummm… wait… what about inarizushi filling? you make my mind run on overdrive, kathleen. thank you x1000000 for the dish and the inspiration, darlin’.
Lol! Oh no! I feel bad and I’m laughing at the same time – I hope that’s ok 😉
I think I feel the same way about fish sauce as you do about tofu! I get some of the strangest and sometimes downright horrified looks when I mention using fish sauce… but it adds such incredible and complex flavor to dishes! It makes me want to make any naysayers an incredible dinner using fish sauce and not tell them. In fact, that’s exactly what I did to my father in-law. I made Thai curry noodle soup and he LOVED it! 😛
i ate this soup today. that stuffing… hello!?!?! that stuffing = yummy, yummy, yummy. i am deep into playing with your red curry coconut share, but after i finish that round of insanity, i might have to dive into traditional dumpling filling vs tweaked tofu filling adventures.
fyi: when those that have no wishes to see a kitchen, ever, but are totally interested in eating end up asking questions about fish saucy things, my reply is… “oh yeah, the ingredient that makes all the difference is a type of asian worcestershire without spices.” then, i smile and change the subject. so far, so good 🙂
Yes!!! I love hearing about your kitchen escapades! I want to hear all about your traditional filling vs tofu filling rabbit hole adventures!
‘Asian Worcestershire sauce’? I’ve gotta remember that one! 🙂
This soup must taste amazing! I have never tried wontons but looking at the pictures (and video) they look delicious!
Oh my… never tried wontons? You have to give them a try – even if it’s not these, go to your local Chinese restaurant and order some wonton soup – it’s SO good!
OMG! I love wonton soup, and you made this look sooooo good! I LOVE the photos! It is interesting that you added asparagus. I have never seen it with asparagus added, but it looks tasty!
Thanks Amanda! I thought the asparagus would be a nice springtime addition 🙂
Oh these look amazing Kathleen!! We are heading into autumn here but asparagus are still hanging around and the days are still pretty warm – so I feel like this can still be perfect for the cooler evenings. So gorgeous!
Ooo… I’d be snatching that asapargus up left and right! Hope you’re staying warm on those cooler evenings.
Ohhhh Kathleen, The way you wrapped up the wontons is soooo Kawaii q >o< p. Thank you for showing us in the beautiful video clip. It is Autumn(supposed to be in Brisbane but quite hot still) and I am going to practice my wonton wrapping skill:D
Aww… thanks 🙂 Though I’m pretty sure you have some pretty incredible wonton wrapping skills yourself!
This looks delicious, I’m going to give it a try with ground chicken.
I hope you enjoy! 🙂
Every season is beautiful in its own way but spring is the most beautiful to me. Your soup perfectly captures that spring feeling – it looks delicious!
Thanks Miriam! I think spring is the most beautiful season too. I love the new green and colorful flowers that pop up everywhere!
What a gorgeous recipe, Kathleen, and a gorgeous video to go with it. This is an ideal post for a video of course – I always find written descriptions of how to make beautiful foodie things like this so difficult to follow. Much better to be shown!
Me too! I’m such a visual person 🙂
That looks gorgeous! And happy spring!! We’re going into Autumn but I can’t help but love spring produce 😀
Thanks Lorraine. Happy spring to you too! Or should I say…. fall 🙂
Loving the videos, Kathleen!!! They’re just getting better and better. This soup is spring perfection in my book – my favorite veggies and wontons. Yum!
Aww… thanks Marissa. The videos are so much fun (so long as I never have to stand in front of it). Maybe I’ll work up to it… one day 😉
Light and delicious, perfect for spring! Love this soup, pinned and shared!
Thanks Mira!
This looks delicious and perfect for me right now just on the tail end of a cold. Love wonton soup and love that this version has tofu. That’s a big bowl of yummy right there 🙂
I’m with you, I always crave wonton soup when I’m feeling under the weather. Hope you feel better soon! 🙂
Spring is by far my favorite season, bring on the warm days, chilly nights, birds chirping and flowers blooming! Love this soup, Kathleen!! Seriously gorgeous and absolutely perfect for spring! Your wontons are perfection and the spring veggies in here are to die for! I could slurp up a bowl or two of this for breakfast, lunch and dinner! Pinned! Cheers, sweets! 😉
Mine too! It’s like an instant mood elevator! It’s also when I’m most inspired in the kitchen 🙂
This is seriously beautiful. What a gorgeous dish Kathleen!! Makes me wish I lived in a place with easy access to wonton wrappers… but might just give this a go, even if it means I have to make my own wrappers 😛
Thanks, Swayam! If you’re making homemade wonton wrappers, I’m coming over to your place! 😉
we are totally in sync, I just made one to share last week!!! I’ll hold off POSTING now! 🙂 This looks absolutely delightful, your broth is so nice and clear I was sure you had made it from scratch so I was pleased to see you DIDN’T!! Really love that you used tofu in this. I bet most people wouldn’t even realise!
Oh my gosh, I can’t wait to see your post! No doubt it will be a…ma…zing! 🙂
What a fantastic way to utilize fresh spring vegetables like asparagus! Plus I’ve always wanted to know how to make wonton soup, so I’m excited that one of my fellow food bloggers has shared the recipe here! 😉 This is just a big bowl of yum!
Thanks Beeta 🙂 I can’t get enough asparagus when it’s in season and wontons are so fun to make, I hope you enjoy 🙂
Tofu is certainly my thing, so I wouldn’t change anything in this recipe. What a perfect spring soup, Katheen! It looks gorgeous!
Aw… Thank you my dear 🙂
Another great use of spring vegetables 🙂
Thanks so much Sabrina!
You’re video and pictures are so gooooooddd!!! I’m so jealous! What do you use to shoot? Strobes? AHHHHHHH!!!! They’re sooooo beautiful!
Hi Aaron! Thanks so much! My set up is really pretty simple. I use 100% natural light for my photos and videos and a shoot with a Nikon D750. The only extra ‘equipment’ I use is a reflector to fill in any deep shadows.
OMG! I love wonton soup and haven’t had it in forever! I’ve certainly never made it at home, but you have now inspired me because you’ve made it look so easy! You’re totally killing it with these videos too!
Thanks Rachelle. I’m actually finding the videos more fun than the photos 😛
Usually I choose Hot & Sour soup over wonton because I think it’s more interesting, but your version is way more interesting!! Love the use of the spring veggies too. Makes me totally rethink my opinion on this type of soup. It’s still going to be chilly here in NH next week so this soup will be perfect for dinner one night 🙂
Oh girl… I’m big fan of hot and sour soup too! In fact, when we order takeout I often order both because I can’t decide! Sending sun and warm thoughts your way 🙂
OMG, this dish is so adorable Katherine! And we’re such in sync 😉 I love the way you wrap your wontons. And the presentation of the dish is fabulous! There is always so much to learn and that is the thing I love about blogging!
Yes! It just goes to show that wonton soup is so wonderful this time of year! And I love the way you wrap your wontons too – they look like little butterflies 🙂
Love how Spring-tastic this wonton soup looks, Kathleen. Tofu and wonton looks like an awesome pairing. Can’t wait to try. Happy Easter to you!
Thanks Anu! Happy Easter to you too!
This is the perfect spring time soup and your wontons are lovely.
Thanks Janette 🙂 I hope you have a great weekend!
I love the video and the springiness of this recipe. I’ve been afraid if making wontons but now I see it’s not hard at all. I’m saving this recipe and video to try this weekend. Thank you!!
Thanks Amanda! That’s why I thought this recipe had to have a video – folding wontons is really pretty easy once you can see how it’s done. Hope you enjoy!
This soup is perfectly suited for this time of year! Goodness – I love the explosion of colors and textures in this dish… I’m looking out at gray skies, however, this dish reminds me that the sun will be shining soon! Thanks for sharing! Have a lovely weekend, my friend!
Well here’s hoping this bright soup brings the sun and warmer weather to you soon! At least you’ll feel warmer when you eat it 🙂 Hope you have a wonderful Easter weekend, Annie.
I love that you made these wontons with tofu. I used to love wontons, but no longer eat pork. Now, I can easily enjoy this soup with all of these vegetables. 😀
I’m so glad I could give you a pork-free wonton option! You can use ground chicken too, if you’d prefer 🙂 Hope you have a great weekend, Erin!