Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 ½ cups roughly chopped white onion
- ¼ cup roughly chopped ginger
- 6 cloves garlic (smashed)
- 8 cups vegan chicken broth or vegetable broth (divided)
- 1 oz dried shiitake mushrooms (optional)
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 14 oz vegan ground sausage or beef
- ¼ cup panko breadcrumbs
- 2 prepared vegan eggs
- 1 tablespoon soy sauce
- 1 tablespoon grated ginger
- 1 tablespoon minced chives
- 2 teaspoons rice vinegar
- ½ teaspoon black pepper
- ½ teaspoon granulated sugar
- 3–4 baby bok choy (roughly chopped)
- 15 wonton wrappers (quartered or sliced)
- Sliced green onion (for serving)
- Chili oil (for garnish)
Instructions
- Heat olive oil in a large soup pot over medium heat. Sauté onions, ginger, and garlic until caramelized.
- Add 1 cup of broth and scrape up any browned bits. Stir in remaining broth, mushrooms (if using), soy sauce, rice vinegar, and sesame oil. Simmer for 30 minutes.
- Strain the broth through a fine-mesh sieve and return it to the pot over medium-high heat.
- Mix filling ingredients in a bowl, then drop teaspoon-sized balls into the simmering broth and cook for 15 minutes.
- Stir in bok choy and wonton wrappers; simmer until tender.
- Serve hot, garnished with sliced green onions and chili oil.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 320
- Sugar: 4g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg