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Mushroom Wonton Soup Recipe

Vegan Wonton Soup is a tasty, delicious soup and is loaded with Fiber .

Nutrition Information per serve

  • 243.2 kcal
  • 38.1 gm
  • 2.0 gm
  • 6.5 gm
    Total Fat
  • 4.6 gm
    Total Fiber
50 Ml(50.0 ml) Water
70 Ml(70.0 ml) Water
1/8 Tsp(0.54 gm) Salt
1/8 Tsp(0.52 gm) Rice Vinegar
1/8 Tsp(0.59 gm) Soya Sauce
1/8 Chopped Cup(12.0 gm) Cabbage
1/2 Tsp(3.0 gm) Ginger Garlic Paste
1 Tsp(3.0 ml) Mustard Oil
1 Chopped Tsp(2.0 gm) Spring Onion
1/8 Tsp(0.6 gm) Oil
1/4 Tsp(1.0 gm) Soya Sauce
1/4 Grated Tsp(0.47 gm) Ginger
1/4 Tsp(1.0 gm) Garlic Paste
1/8 Chopped Cup(11.0 gm) Mushroom
1 Tsp(5.0 gm) Oil
1/4 Cup(36.0 gm) Wheat Flour (Whole)
1/4 Cup(32.0 gm) Maida
  • For Wonton Stuffing

    In a mixing bowl, add 1/8 cup chopped mushroom, 1/4 tsp grated ginger ,1/4 tsp garlic paste,1/8 tsp salt,1/4 tsp soya sauce,1/8 tsp sesame oil,1 tsp chopped spring onion and mix it well.

  • For Wonton

    In a mixing bowl add 1/4 cup maida,1/4 cup whole wheat flour,1 tsp soyabean oil, water as required and knead into the dough.

  • Roll out the dough using a rolling pin in square shape and cut it into the small squares sheet.

  • Add filling on the square sheet and cover it with another sheet. Then give a shape into the wonton.

  • For Soup

    In a kadhai heat 1 tsp mustard oil, add 1/2 tsp ginger garlic paste and saute it well.

  • Add into the water as required, mushroom wonton,1/8 cup chopped cabbage,1/8 tsp soya sauce,1/8 tsp rice vinegar,1/8 tsp salt,mix and cook it well.

  • Serve hot

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