Vegan Wonton Soup

Gather the ingredients.

Prepare the broth. In a large stockpot, heat the oil over medium-high heat. Add the garlic and cook, stirring often, for about 2 minutes, or until fragrant. Add 1 1/2 cups of the chopped scallions and the vegetable broth. Bring the broth to a boil, then reduce the heat and allow the broth to simmer while you prepare the wontons.

Prepare the filling. In a saucepan over medium heat, heat the canola oil, adding the finely chopped mushrooms and garlic powder once hot. Cook, stirring often, until the mushrooms are soft, about 3 to 4 minutes. Remove the pan from heat and stir in the crumbled tofu, lemon juice, salt and remaining 1/2 cup chopped scallions.

Fill the wontons. Set out the wonton wrappers on a dry surface, such as a counter, cutting board, or baking sheet. Place about 1 tablespoon of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or your fingers, and fold: pull 1 corner to its diagonal and pinch, then pull the remaining 2 corners to the same point and pinch the edges closed. (To see this done step-by-step, check out my chocolate wontons recipe tutorial.) Repeat until all of the wontons or filling is used.

Bring a pot of salted water to simmering. Just before serving, cook the wontons you intend to serve with the meal (leftover wontons can be frozen until a later date) in the salted water until they become translucent, about 2 to 3 minutes. Use a slotted spoon to remove the wontons from the boiling water. Transfer 3 to 4 wontons to each bowl.

Add the bok choy and broccoli florets to the simmering broth. Cook for about 2 to 3 minutes, or until the vegetables are bright green in color. Ladle the broth and greens over the wontons in the serving bowls and serve immediately with salt and pepper to taste.

Enjoy.