Tofu Wonton Soup

Wonton dumplings stuffed with a mixture of tofu, cabbage and shiitake mushrooms with soy sauce and sesame oil, simmered in chicken broth and garnished with green onions.

  • Servings
    3 - 4 (10 - 12 wontons per bowl)
  • Prep Time
    30 Min
  • Cook Time
    30 Min

Cooking Directions

  • In a large bowl, crumble tofu or mash with fork. Add mushrooms, cabbage, green onions, garlic, ginger, sesame oil, soy sauce, sake and potato starch. Mix well with hands.
  • Add water to a small bowl. Wet edges of wrap. Add 1 teaspoon of filling to the middle of wrap. Fold wrap in half, forming a triangle. Repeat until out of filling.

For Soup:

  • In a pot, saute garlic in a little bit of oil until fragrant.
  • Pour chicken broth in pot with garlic on medium-high heat. Throw in ginger, salt and pepper and drizzle with sesame oil. Bring to a boil and then simmer, about 25 minutes.
  • Cook the wontons in batches until they float to the surface, 3 to 4 minutes. Garnish with green onion.



  • 1 pkg. House Foods Tofu Extra Firm, drained and pressed (option: use ½ pkg. tofu with ⅓ lb. ground pork)
  • 1 pkg. House Foods All Natural Small Square Wraps
  • ⅔ cup dried shiitake mushrooms, reconstituted and finely chopped
  • ⅔ cup napa cabbage, finely chopped
  • 3 green onions, finely chopped
  • 4 cloves garlic, minced or grated
  • ½ Tbsp. ginger, minced or grated
  • 2 tsp. sesame oil
  • ½ Tbsp. soy sauce
  • 1 tsp. sake
  • 2 tsp. potato starch or arrowroot powder

For the Soup:

  • 1 (32 oz.) container low sodium chicken broth
  • 2 cloves garlic
  • 1 in. piece ginger
  • Salt & pepper to taste
  • Sesame oil
  • Garnish with green onion

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