Guest Post: Mushroom Wonton Soup by The Tasty Gardener

We have a guest in the kitchen today! We’re happy to have Heather of The Tasty Gardener back with us. Last time, Heather shared a warm-weather Beef and Mushroom Kofta. Now that we’re in the dead of winter and afraid to leave our blankets, she’s back sharing the perfect winter soup. 

Hi there I’m The Tasty Gardener, also known as Heather Lang to my family and Tasty G to my closest friends. I’ve been doing this food writing and photography gig for almost six years now and it still amazes how much my taste buds have evolved.


You see before I started this whole cooking thing I was a closet mushroom hider. That’s right I would make a point of picking out each piece of that tiny little fungus from any of my mom’s dishes and stash them behind chairs and under couch cushions. Fast forward 30 years and I’m still embarrassed for my naive 9 year old self.

Now look at me. This soup is all about the mushroom! Glorious, woodsy mushrooms that are the star of the show. My elementary school taste buds could never have grasped the delicate flavour combinations of garlic, bok choy and Tom Yum. I think you will agree it’s a great thing to be a grown up.


Don’t let this soup scare you. It takes a little time to fold each of these dumplings but it makes so many that you can freeze most of them and make this soup whenever you like. Just boil up the broth and drop in some wontons. Soup on demand. Enjoy!


Mushroom Wonton Soup
Serves: 4 ( 1 cup broth with 4 wontons) with lots of leftover wontons
Prep Time: 45 minutes | Cook Time: 10 minutes

For the wontons:
2 tbsp sesame oil
1 lb mixed mushrooms, finely chopped ( I used oyster, cremini and brown)
2 bunches green onions, finely chopped
1 piece of ginger peeled, about 2″ long
10 cloves of garlic, minced
6 bunches baby bok choy, finely chopped
1 tbsp soy sauce
salt and pepper to taste
1 package wonton wrapper (the double package)

For the broth:
4 cups broth (if you want it completely vegetarian use vegetable otherwise chicken broth works really well)
1 tbsp Tom Yum (can be found in Asian Grocery Stores)*this can be optional however once you make it with it you will not imagine the soup any other way
1 tbsp soy sauce
2 drops Sriracha
2 green onions, sliced
1/2 cup Chinese cabbage, chopped
salt and pepper to taste

To make the wonton filling:
1. In a fry pan over medium high heat the sesame oil.
2. Add the mushrooms, onions, ginger, garlic and bok choy and cook until soft and most of the liquid has evaporated.
3. Stir in the soy sauce and season with salt and pepper.
4. Remove from heat and let cool.

To make the wontons:
*note keep the wonton wrappers under a damp cloth while working with them to keep them from drying out.
1. Have a bowl of warm water nearby. Place a wrapper flat on your work surface but turned so it’s diamond shaped when looking at it. Add about 1 heaping tsp of filling into the middle of the wrapper.
2. With your finger wet the edges of the wrapper with water.
3. Fold the bottom corner up to meet the top corner. Press all along the edges to seal. Now the wonton is triangle shaped.
4. Take the left corner and fold it up.  Repeat with the right side. Place on a cookie sheet.
5. Continue folding wontons until all the filling has been used.
6. Keep the wontons you are using immediately aside (4-5 per person) and place the extra in the freezer to cool.  Once those are frozen they can then be stored in a storage bag.

To make the soup:
1. In a large pot bring the stock and water to a boil. Stir in the soy sauce, sriracha and Tom Yum.
2. Add the onions, cabbage and wontons and continue to boil until the wontons begin to float and appear translucent. Season with salt and pepper.

If you want to try making the carnivore version check it out here.

Skip the take-out! Tasty G has me thinking it’s time to try my hand at a warming bowl of wonton soup. Thanks Heather for sharing such a delicious recipe with us.
Follow along with Heather at The Tasty Gardener, and on Facebook, Twitter & Pinterest.



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One comment

  • Aiming4Simple February 17, 2015   Reply →

    I definitely want to try this soup! My husband and I love mushrooms!

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