Delightful Vegetarian Wonton Mee: A Flavorful Twist On A Classic

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Wonton mee is a classic Asian dish featuring springy egg noodles in a flavorful broth, topped with succulent wontons and a variety of other delicious ingredients. Traditionally, wontons are filled with pork, but this recipe offers a delightful vegetarian twist, perfect for those seeking a meat-free alternative.

This recipe goes beyond just the basic ingredients, providing tips and variations to create a wonton mee experience that’s both satisfying and customizable.

How to Make Malaysian-styled Vegan Char Siu Wonton Mee - WoonHeng
How to Make Malaysian-styled Vegan Char Siu Wonton Mee – WoonHeng

Ingredients:

For the Wontons:

2 cups wonton wrappers

  • 1 package (about 8 ounces) firm tofu, drained and crumbled
  • 1/2 cup chopped shiitake mushrooms
  • 1/4 cup chopped green onions
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon white pepper

  • For the Broth:

    8 cups vegetable broth

  • 2 cloves garlic, smashed
  • 1 tablespoon soy sauce
  • 1 teaspoon grated ginger
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon five-spice powder (optional)

  • For the Noodles and Toppings:

    1 pound fresh egg noodles (or dried, according to package instructions)

  • 1 bunch bok choy, chopped
  • 1 cup baby spinach
  • 1 scallion, thinly sliced
  • Chili oil (optional)
  • Toasted sesame seeds (optional)

  • Instructions:

    1. Prepare the Wonton Filling: In a large bowl, combine crumbled tofu, shiitake mushrooms, green onions, soy sauce, sesame oil, ginger, garlic powder, and white pepper. Mix well and set aside.

    2. Assemble the Wontons: Lay a wonton wrapper flat on a work surface. Place a small spoonful of the filling in the center. Dip your finger in water and moisten the edges of the wrapper. Fold the wrapper diagonally to form a triangle, then press the edges to seal. Repeat with remaining wrappers and filling.

    3. Make the Broth: In a large pot, combine vegetable broth, garlic, soy sauce, ginger, white pepper, and five-spice powder (if using). Bring to a boil, then reduce heat and simmer for 15 minutes.

    4. Cook the Noodles: Follow package instructions for cooking the egg noodles. If using fresh noodles, cook in boiling water for 2-3 minutes until al dente.

    5. Assemble the Wonton Mee: In serving bowls, divide the cooked noodles. Ladle the hot broth over the noodles. Carefully add wontons and simmer for 2-3 minutes, or until cooked through.

    6. Serve: Top each bowl with bok choy, spinach, scallions, chili oil (if using), and toasted sesame seeds (if using).

    Nutrition Facts (per serving):

    (Note: This is an approximate estimation and may vary depending on specific ingredients used)

    Calories: 450

  • Fat: 15g
  • Saturated Fat: 3g
  • Carbohydrates: 50g
  • Protein: 20g
  • Sodium: 800mg (depending on soy sauce content)

  • Conclusion

    This vegetarian wonton mee recipe offers a healthy and flavorful alternative to the traditional version. By using tofu and a light vegetable broth, you can enjoy all the deliciousness of wonton mee without the meat. Feel free to experiment with different vegetables in the filling or add a drizzle of your favorite chili crisp for an extra kick.

    Frequently Asked Questions (FAQs)

    1. Can I use a different type of wrapper for the wontons?

    Yes, you can use gyoza wrappers instead of wonton wrappers. They are slightly larger, so you may need to adjust the amount of filling per wonton.

    2. What vegetables can I substitute for the shiitake mushrooms?

    You can use chopped carrots, shredded cabbage, or any other vegetables you prefer.

    3. How can I make the broth gluten-free?

    Make sure to use a gluten-free vegetable broth and double-check that your soy sauce is gluten-free as well.

    4. Can I prepare the wontons and broth in advance?

    Yes, you can prepare both the wontons and broth ahead of time. Store the wontons in an airtight container in the refrigerator for up to 2 days. The broth can be stored in the refrigerator for up to 3 days.

    5. What other protein options can I use for the filling?