This vegan wonton soup is made with savory shiitake mushroom stuffed wontons and napa cabbage in a light gingery broth. It's delicious, comforting and surprisingly easy to make!
Clean the shiitake mushrooms and remove the stems. Finely dice the caps and place them in a medium bowl. Stir in the garlic, ginger, soy sauce, sesame oil, liquid smoke, if using, and scallion.
Fill a small bowl with water. Arrange a wonton wrapper on work surface.
Place about 1 teaspoon of filling in the center or the wrapper. Dip your fingers in water and moisten the edges of the wonton wrapper. Fold it in half, diagonally, over the filling to create a triangle. Press the edges of the wrapper together to create a seal.
Draw the side corners of the wrapper inward, join and press them together to seal, creating a loop.
Repeat until all of the filling and wrappers are used.
Coat the bottom of a large pot with the vegetable oil and place it over medium heat.
Once the oil is hot, add the garlic and ginger. Sauté the aromatics for 1 minute, until very fragrant.
Add the broth, raise the heat, and bring it to a boil.
Carefully add the wontons to the broth (Note 2). Allow the soup to simmer until all of the wontons float, about 5 minutes.
Stir in the napa cabbage, then remove the pot from heat.
Stir in the rice vinegar and sesame oil, then season the soup with soy sauce or salt to taste.
Ladle into bowls and top with scallions. Serve.