Who else is down for hot soups on hot days!?!?!? LOOK, I don’t know why my body was craving this but it issss what it issss. This dish was def a little labor of love and a fun project! Very light and delicate but super satisfying! ok enough of me gabbing – if you’re like me and eat soups no matter the time of year this dish should def make an appearance in your home. Video on my how to can be found here!


Recipe by blkandveganCourse: Lunch, DinnerCuisine: Asian, Chinese
Prep time


Cooking time



Light, delicious and such a fun project! Honestly, 10/10 would recommend!


  • Wonton
  • @nasoya premade wonton wrappers

  • 1/2 – 2/3rds block firm tofu

  • 1/4 green cabbage

  • 1/4 green cabbage

  • 2 carrots (shredded)

  • 2-3 green onions

  • Soup ?
  • 1-2 tsp red hot chili oil

  • 2-4 cloves garlic roughly chopped

  • 1/4 cup soy sauce

  • 8 cups of water

  • Salt, garlic powder to taste 

  • Lots of veggies, I used:
    bell pepper
    purple onion


  • Begin to prepare your wontons by shredding up your veggies and boiling them for 1-2 minutes, strain and set to the side
  • Roughly break down your tofu and once the vegetable mixture is cooled add together and create little pebble sized balls
  • Take your wrapper and add your ball to the center and using water to secure the edges, create your wonton shape and set to the side ( I used about half of my wonton wrappers)
  • Time to make your soup, in a large pot, place oil and garlic. next add your vegetables and cook down for 4-5 minutes
  • Add your soy sauce, seasonings and water and bring to a boil
  •  Once at a rapid boil add your wontons and cook until they float to the top (about 5 minutes)
  • Serve in a large bowl with rice, enjoy!