This single serving wonton soup is made with frozen potstickers and can be made in one pot in 10 minutes!
Whenever I need a quick lunch or dinner that's warm, filling, and full of veggies, I make these noodles. It's one of my go-to simple meals, so much that I eat it 2 or 3 times per week. I usually add broccoli or kale to the pot, but you can add any kind of veggies you'd like. Then I'll top it with chili garlic sauce, green onions, and peanuts. If I'm extra hungry, I'll add some frozen potstickers (I like Trader Joe's Thai Vegetable Gyoza), which is the version I'm sharing today.
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This wonton soup or potsticker soup is super comforting and flavorful, but ridiculously quick and easy to make. The miso, soy sauce, and veggie broth bring umami flavor, while the toasted sesame oil makes it extra rich and savory. I typically use Korean wheat noodles (found at any Asian market), but you can use soba noodles, udon noodles, or even spaghetti in a pinch (hey, I never claimed that this was authentic to any cuisine in any way whatsoever).
The vegetables cook in the pot in the last 2 minutes of boiling the noodles, so you can toss in whatever kind of veggies you have in the fridge. The amount of water called for to make the broth is just enough to cook the noodles and veggies and have enough broth leftover, but not so much that it takes a lot of time to boil. No straining needed—you can just pour the soup directly into a big bowl.
Making flavorful vegetable broth
The noodle soup starts with broth or broth powder in water with the addition of sesame oil, soy sauce, garlic, and ginger. My favorite veggie broth is this vegan chicken base broth powder from Bulk Foods, but you can use any kind of broth you like, such as vegetable broth or Better Than Boullion. I like keeping these kinds of concentrated broths around the kitchen since they take up less space than cans or cartons of broth, and they're more cost effective and create less packaging waste. You can make several cups of broth with a few teaspoons of powder mixed into water for pennies, whereas a tiny can of broth can cost a dollar or more.
Where to find vegetable wontons
As stated above, I used the Trader Joe's gyoza, but if you don't live near TJs, you can use whatever kind of wontons or potstickers you'd like. If you're vegan, just read the ingredients before purchasing—many frozen potstickers are vegan. If you have a homemade wonton recipe you'd like to try, Nasoya makes egg-free wonton wrappers.
This vegan wonton soup or potsticker soup is warm and comforting, and can be made in one pot in 10 minutes. The soup has a flavorful ginger sesame garlic broth and can be made with any type of noodles and veggies you like.
- 4 cups water plus 2-3 teaspoon broth powder or bouillon, or 4 cups vegetable broth
- 2-3 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 teaspoons rice vinegar
- 2 teaspoons grated fresh ginger, or ½ teaspoon ginger powder
- ½ teaspoon garlic powder
- ½ teaspoon miso
- 2-3 teaspoons chili garlic sauce
- 1 handful wheat noodles
- ½ head broccoli, cut into florets
- 2 sliced green onions, save some for garnish if desired
- 3-4 frozen wontons or potstickers
- Peanuts for garnish
- Pour the water in a medium saucepan over medium-high heat.
- Add the broth powder, soy sauce, sesame oil, rice vinegar, ginger, garlic powder, miso, and chili garlic sauce, and bring to a boil
- Reduce the heat to medium and add the noodles according to package instructions or 6-7 minutes.
- In the last 2 minutes of cooking, add the broccoli and green onions.
- While the soup is cooking, place the frozen wontons on a plate and microwave until cooked, according to package instructions.
- Once the noodles and veggies are tender, remove from heat and pour into bowl(s) for serving.
- Top with cooked wontons, reserved green onions, and peanuts, and add more chili sauce and sesame oil if desired.
- This recipe feeds one hungry person or two people as part of a meal.
- Instead of microwaving the wontons or potstickers, you can simply add them to the soup at the same time as the broccoli and green onions. They might tear open a bit using this method.
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Calories: 545Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 1000mgCarbohydrates: 77gFiber: 11gSugar: 11gProtein: 26g
All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on seitanbeatsyourmeat.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimates.
More cozy soup recipes to try
This tofu noodle soup served in homemade garlic and herb bread bowls is a vegan version of chicken noodle soup, and it's just as warm and comforting.
This homemade cream of mushroom soup is so much more flavorful (and vegan) than the canned version! Use it for green bean casserole and other casseroles, or simply eat it as soup.
Just curious what is in that vegan chicken powder?
Hmm, I can't find the ingredients list online and I threw away the package. I remember it was a mix of flavorings, spices, garlic and onion powder, and salt, similar to the ingredients for bouillon cubes.
You could also use vegetable broth, veg bouillon, or a homemade soup base instead. I've used this recipe before and it was good: https://myplantbasedfamily.com/2012/11/11/veggie-broth-mix/