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Spring Vegetable Wonton Soup

April 2, 2020 by hapagirl 60 Comments

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! 

Embrace the season and make this easy Spring Vegetable Wonton Soup! Vegetarian/Vegan friendly + a VIDEO!

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. 

Embrace the season and make this easy Spring Vegetable Wonton Soup! Vegetarian/Vegan friendly + a VIDEO!

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!

 

Embrace the season and make this easy Spring Vegetable Wonton Soup! Vegetarian/Vegan friendly + a VIDEO!

Spring Vegetable Wonton Soup
 
Recipe Type: Entrée
Author: Kathleen | Hapa Nom Nom
Serves: 4
Celebrate the season with this Spring Vegetable Wonton Soup! Vegetarian/Vegan friendly.
Ingredients
  • [b]Broth[/b]
  • 8 cups good quality chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 inch piece ginger, thinly sliced
  • [b]Wontons[/b]
  • 2 scallions, white and green parts separated
  • 1/2 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*
  • 1/2 cup frozen spinach, thawed, as much moisture squeezed out as possible (you should have 1/2 c. after squeezing)
  • ½ teaspoon cornstarch
  • Kosher salt
  • freshly ground black pepper
  • 6 ounce package of square wonton wrappers
  • all-purpose flour for dusting
  • [b]Veggies[/b]
  • 1 small bunch asparagus, cut into 1/2-inch pieces
  • 2/3 cup frozen peas
Instructions
  1. 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.
  2. 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.
  3. 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 1/3 of the way up and then again another 1/3 of the way up. Leave the last 1/3 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. [i](Check out the video above for the how-to visual). [/i] Place the completed wontons on the prepared baking sheet and be sure to keep them covered under a slightly damp paper towel.
  4. To cook the wontons, bring a large pot of unsalted water to a boil.
  5. 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.
  6. 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.
  7. 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!
 
Notes
* Even though you’re placing the wonton filling in the food processor, make sure you still finely grate the ginger. It will insure that you don’t bite into any large chunks. [br]* If you’d like, you can use ground pork or chicken instead of tofu.[br]* 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.
3.4.3177

 

 

Embrace the season and make this easy Spring Vegetable Wonton Soup! Vegetarian/Vegan friendly + a VIDEO!

Filed Under: Asian, Blog, Dishes, Easter Recipes, Entrée, Fusion, Healthy, Mother's Day, Recipes, Soup, Spring, Tofu, Vegan, Vegetables & Fruit, Vegetarian, Video Gallery Tagged With: Asian, asparagus, chicken, Chinese, healthy, peas, pork, recipe, soup, spring, tofu, Vegan, vegetable, vegetarian, video, wonton

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Comments

  1. Robyn @ Simply Fresh Dinners says

    April 19, 2016 at 7:29 am

    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!

    Reply
    • hapagirl says

      April 19, 2016 at 8:12 pm

      I honestly get so inspired by spring – the produce is so incredible and so fleeting, I just get flooded with dish ideas! 🙂

      Reply
  2. joleencuisine says

    April 16, 2016 at 11:29 pm

    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!!

    Reply
    • hapagirl says

      April 18, 2016 at 3:10 pm

      Spring is my favorite season, especially for cooking! So I try to cram in as much of that wonderful produce as possible 🙂

      Reply
  3. FoodGeekGraze says

    April 15, 2016 at 10:27 am

    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’.

    Reply
    • hapagirl says

      April 18, 2016 at 3:52 pm

      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! 😛

      Reply
      • FoodGeekGraze says

        April 18, 2016 at 7:32 pm

        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 🙂

        Reply
        • hapagirl says

          April 19, 2016 at 9:25 pm

          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! 🙂

          Reply
  4. Julia@HappyFoods says

    April 3, 2016 at 8:26 am

    This soup must taste amazing! I have never tried wontons but looking at the pictures (and video) they look delicious!

    Reply
    • hapagirl says

      April 3, 2016 at 11:08 pm

      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!

      Reply
  5. Amanda | Yum In Your Tum says

    April 2, 2016 at 8:06 pm

    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!

    Reply
    • hapagirl says

      April 3, 2016 at 11:09 pm

      Thanks Amanda! I thought the asparagus would be a nice springtime addition 🙂

      Reply
  6. thebrickkitchen says

    April 2, 2016 at 2:37 am

    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!

    Reply
    • hapagirl says

      April 4, 2016 at 10:27 pm

      Ooo… I’d be snatching that asapargus up left and right! Hope you’re staying warm on those cooler evenings.

      Reply
  7. chopstickchronicles@gmail.com says

    April 1, 2016 at 10:10 pm

    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

    Reply
    • hapagirl says

      April 4, 2016 at 10:25 pm

      Aww… thanks 🙂 Though I’m pretty sure you have some pretty incredible wonton wrapping skills yourself!

      Reply
  8. Sweet and Savoury Pursuits says

    April 1, 2016 at 10:42 am

    This looks delicious, I’m going to give it a try with ground chicken.

    Reply
    • hapagirl says

      April 4, 2016 at 10:20 pm

      I hope you enjoy! 🙂

      Reply
  9. Miriam - londonkitchendiaries.com says

    April 1, 2016 at 12:50 am

    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!

    Reply
    • hapagirl says

      April 1, 2016 at 8:37 am

      Thanks Miriam! I think spring is the most beautiful season too. I love the new green and colorful flowers that pop up everywhere!

      Reply
  10. Helen @ Scrummy Lane says

    March 31, 2016 at 8:57 am

    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!

    Reply
    • hapagirl says

      April 4, 2016 at 10:19 pm

      Me too! I’m such a visual person 🙂

      Reply
  11. Lorraine @ Not Quite Nigella says

    March 31, 2016 at 2:59 am

    That looks gorgeous! And happy spring!! We’re going into Autumn but I can’t help but love spring produce 😀

    Reply
    • hapagirl says

      March 31, 2016 at 7:47 am

      Thanks Lorraine. Happy spring to you too! Or should I say…. fall 🙂

      Reply
  12. Marissa (@pinchandswirl) says

    March 30, 2016 at 4:20 pm

    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!

    Reply
    • hapagirl says

      March 30, 2016 at 9:46 pm

      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 😉

      Reply
  13. Mira says

    March 30, 2016 at 3:09 pm

    Light and delicious, perfect for spring! Love this soup, pinned and shared!

    Reply
    • hapagirl says

      March 30, 2016 at 9:44 pm

      Thanks Mira!

      Reply
  14. Dawn @ Girl Heart Food says

    March 30, 2016 at 9:21 am

    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 🙂

    Reply
    • hapagirl says

      March 30, 2016 at 9:38 pm

      I’m with you, I always crave wonton soup when I’m feeling under the weather. Hope you feel better soon! 🙂

      Reply
  15. Cheyanne @ No Spoon Necessary says

    March 30, 2016 at 7:50 am

    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! 😉

    Reply
    • hapagirl says

      March 30, 2016 at 9:36 pm

      Mine too! It’s like an instant mood elevator! It’s also when I’m most inspired in the kitchen 🙂

      Reply
  16. swayam says

    March 28, 2016 at 5:34 am

    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 😛

    Reply
    • hapagirl says

      March 28, 2016 at 9:08 pm

      Thanks, Swayam! If you’re making homemade wonton wrappers, I’m coming over to your place! 😉

      Reply
  17. nagimaehashi says

    March 27, 2016 at 5:01 pm

    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!

    Reply
    • hapagirl says

      March 28, 2016 at 9:10 pm

      Oh my gosh, I can’t wait to see your post! No doubt it will be a…ma…zing! 🙂

      Reply
  18. Beeta Hashempour says

    March 27, 2016 at 11:14 am

    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!

    Reply
    • hapagirl says

      March 28, 2016 at 9:22 pm

      Thanks Beeta 🙂 I can’t get enough asparagus when it’s in season and wontons are so fun to make, I hope you enjoy 🙂

      Reply
  19. In Good Flavor (@InGoodFlavor) says

    March 26, 2016 at 11:40 am

    Tofu is certainly my thing, so I wouldn’t change anything in this recipe. What a perfect spring soup, Katheen! It looks gorgeous!

    Reply
    • hapagirl says

      March 28, 2016 at 9:29 pm

      Aw… Thank you my dear 🙂

      Reply
  20. Sabrina says

    March 26, 2016 at 7:17 am

    Another great use of spring vegetables 🙂

    Reply
    • hapagirl says

      March 28, 2016 at 9:30 pm

      Thanks so much Sabrina!

      Reply
  21. Aaron Chow says

    March 25, 2016 at 1:37 pm

    You’re video and pictures are so gooooooddd!!! I’m so jealous! What do you use to shoot? Strobes? AHHHHHHH!!!! They’re sooooo beautiful!

    Reply
    • hapagirl says

      March 25, 2016 at 2:03 pm

      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.

      Reply
  22. Rachelle @ Beer Girl Cooks says

    March 25, 2016 at 12:09 pm

    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!

    Reply
    • hapagirl says

      March 25, 2016 at 2:19 pm

      Thanks Rachelle. I’m actually finding the videos more fun than the photos 😛

      Reply
  23. karrie@TastyEverAfter says

    March 25, 2016 at 12:05 pm

    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 🙂

    Reply
    • hapagirl says

      March 25, 2016 at 2:21 pm

      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 🙂

      Reply
  24. Maggie | Omnivore's Cookbook says

    March 25, 2016 at 10:24 am

    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!

    Reply
    • hapagirl says

      March 25, 2016 at 10:51 am

      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 🙂

      Reply
  25. Anu - My Ginger Garlic Kitchen says

    March 25, 2016 at 9:36 am

    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!

    Reply
    • hapagirl says

      March 25, 2016 at 10:46 am

      Thanks Anu! Happy Easter to you too!

      Reply
  26. CulinaryGinger (@culinaryginger) says

    March 25, 2016 at 8:01 am

    This is the perfect spring time soup and your wontons are lovely.

    Reply
    • hapagirl says

      March 25, 2016 at 8:38 am

      Thanks Janette 🙂 I hope you have a great weekend!

      Reply
  27. Amanda | What's Cooking says

    March 25, 2016 at 7:24 am

    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!!

    Reply
    • hapagirl says

      March 25, 2016 at 8:40 am

      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!

      Reply
  28. annie@ciaochowbambina says

    March 25, 2016 at 6:46 am

    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!

    Reply
    • hapagirl says

      March 25, 2016 at 8:42 am

      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.

      Reply
  29. Erin @ Miss Scrambled Egg says

    March 25, 2016 at 3:38 am

    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. 😀

    Reply
    • hapagirl says

      March 25, 2016 at 8:45 am

      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!

      Reply

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I'm Kathleen and I live in the Atlanta area. In a lifelong search to discover where I belong and what group I identify with, I found that food is the strongest tie that brings us together. On Hapa Nom Nom, food is a kind of connective tissue, bringing my background, family, travels, and tastes together in one delicious bite. Find out more!

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