A bit of heat, a bit of tang, and teeming with vegetables, this kind of dish is one of my very favorite go-to sources of that kind of body and soul nourishment the changing seasons inspire. What’s more, it’s as versatile as can be. Mix up the vegetables, play with the seasonings, and don’t hesitate to change up the preparation. Oh, and don’t be put off by the wonton prep written out here! Pre-packaged vegan dumplings like Nasoya’s plantspired Thai Basil Vegetable Dumplings work incredibly well and make quick work of what would be somewhat cumbersome prep.

Jump to recipe

The rich umami broth is what’s key here—everything else can be changed. Flip it in a minute from quick and simple to still-pretty-quick yet elegant. If you’re short on time/energy but don’t want to opt for ready-made dumplings, switch out the wontons for noodles and tofu cubes. Slice mushroomsthat would have been chopped for wonton filling. Toss them in that warming, soothing broth, and you’re good to go.

Maybe it’s a stretch to consider wontons ‘elegant. Those crinkly, plump, beguiling little dumplings probably fit the description of ‘rustic’ more than ‘polished’. That said, they sure feel special. And, doesn’t a beautiful dish with tender packages presented like gifts elevate a meal?

If you are up for filling wontons, they aren’t tough to make, either. It’s the timing that’s fiddly. In fact, just taking the time to snap a quick couple of pics of this bowl was enough for them to start unfolding themselves. So, when meal prep is hasty or well in advance, which is most days, the wontons get deconstructed. It’ the broth that I savor the most, either way.

We’re having a glorious fall. Maybe not the fiery burst of flaming forests of New England, but deep cerulean skies, puffy and a blaze of reds, oranges, and golds nonetheless. And entwined in all those leaves and blues are wisps of the coming winter. One brisk gust of wind, and those soft leaves reveal their crackle, swept up and dancing in swirling, laughing reminders of both the importance of dancing in the moment and coming change. I guess that’s the crux of autumnal contrasts. It’s at once energizing and pensive, momentous and melancholy.

Fall inspires reflection on the yin-yang balance of contrasting seasons. Each turning season, I seem to renew my awareness of how easy and habitual it can be to sit in anticipatory grief. A lovely friend inspired me to recognize the tendency and call it out to myself, and if you also dwell in fear of loss too easily, know that the simple action helps. Something about naming the vague and unsteadying feeling that kept tugging me away from being fully present in favor of mourning known and unknown changes ahead can be very freeing. Life is inextricable from grief—but acceptance of this truth makes more room for joy.

There is a lot that weighs on all of us these days. As the autumn deepens and fades into winter, let’s prepare to give ourselves more gentleness. Embrace the quietude and longing as guides for internal work. Trust in the power of just getting outside and taking in sunshine where it’s offered. And it goes without saying, carve out time here and there to curl up with a blanket, maybe with a cuddly furry companion too, and sip a cup of comfort like this soup. xo

Yield: 6

Author: Wendy McMillan

Hot and Sour Soup with Wontons

A bit of heat, a bit of tang, and teeming with vegetables, body and soul nourishment is pure comfort. Switch out the wontons for prepared vegan dumplings for quick and easy comfort!

Prep time: 40 MinCook time: 30 MinTotal time: 1 H & 10 M

Ingredients

For the soup

6 Cups low sodium vegetable broth
⅓-½ Cup low sodium soy or tamari sauce according to taste
⅓ Cup rice vinegar
2 Tablespoons tomato paste
1 teaspoon red pepper flakes
1 Tablespoon agave, optional
1/4 Cup tapioca flour (can substitute cornstarch)
1 bell pepper, seeded and chopped
2 carrots, peeled and sliced on a diagonal
1 broccoli crown, chopped

For the wontons

1 tablespoon olive or canola oil, or cooking spray
1 pound mushrooms of choice, finely chopped
1/2 teaspoon garlic powder
1 16-ounce carton of firm tofu, crumbled
a good squeeze lemon juice
pinch each of sea salt and pepper
40 wonton wrappers

Instructions

Prepare the wonton filling: Heat the oil in a saucepan over medium heat. Add the mushrooms and garlic powder once hot. Cook, stirring frequently, 3 to 4 minutes, until the mushrooms are beginning to brown. Stir in the crumbled tofu, lemon juice, salt and pepper. Set aside while starting on the soup.
Bring the broth, soy sauce, vinegar, tomato paste, agave, and red pepper flakes to a low boil in a large pot. Reduce heat to medium low and let simmer.
In a small bowl or liquid measuring cup, whisk together the tapioca flour and ½ cup cold water. Whisk into the broth mixture, stirring constantly until incorporated.
Add the vegetables and cook for 25-30 minutes, stirring regularly.
While the soup is simmering, fill the wontons: Set out the wontons on a cutting board. Place about 1 tablespoon of the filling into the center of the wontons. Moisten the edges of the wrappers with water, using a pastry brush or your fingers, and fold: pull 1 corner to its diagonal and pinch, then pull the remaining 2 corners to the same point and pinch the edges closed.
Divide the prepared wontons into bowls. Ladle soup over the top. Enjoy!

Notes

Save time on prep and sub in prepared vegan dumplings for the wontons!

Nutrition Facts

Calories

345

Fat

7 g

Sat. Fat

1 g

Carbs

55 g

Fiber

7 g

Net carbs

48 g

Sugar

9 g

Protein

19 g

Sodium

400 mg

Cholesterol

5 mg