Meera Sodha’s vegan recipe for quickish wonton soup | The new vegan
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Nourishing, simple meals are what a new year calls for, and this feelgood soup is ready in less than an hour. I am a sucker for new year rituals. In Colombia, it’s traditional to run around with an empty suitcase to invite a year filled with adventure, but, personally, I prefer to start the year with a fitness challenge. This year’s is an ab-focused one, in the hope that I’ll get the type of muscles you could play a drum solo on. When it comes to cooking, meanwhile, and after the heaviness of festive food, I like something nourishing but undemanding, and inevitably that means soup. This week’s is a simple recipe that involves a stir, a boil, with the last step – and my favourite new ritual – being to add some readymade frozen wontons.
![[Meera Sodha]](https://i.guim.co.uk/img/uploads/2018/01/29/Meera_Sodha,_L.png?width=75&dpr=1&s=none&crop=none)
The best frozen wontons I’ve found are made by Fresh Asia, which has a few vegan options – my favourites are the mushroom and bamboo ones. They’re readily available online and in Chinese supermarkets. You’ll need a large lidded pot, big enough to hold at least two litres of liquid; I use a five-litre saucepan.
![[Click here or scan to try this recipe and many more on your free trial of the Feast app.]](https://i.guim.co.uk/img/media/a66b3d26d0d775e2820e2dc31fab3d41b624f6fd/0_0_460_460/master/460.jpg?width=120&dpr=1&s=none&crop=none)
Prep 15 min. Cook 30 min. Serves 4. 100g spring onions (about 2 bunches), trimmed, whites and greens separated. 3 tbsp rapeseed oil. 8 garlic cloves (25g), peeled and thinly sliced. 100g ginger, peeled and grated. 2 carrots (250g), peeled and grated. 20g dried shiitake mushrooms.
20g piece kombu, or roughly 20cm x 15cm. 4 tsp mirin. 4 tsp light soy sauce. 1 tsp fine sea salt. ¼ tsp ground white pepper. 24-32 frozen wontons, or 6-8 per person. Chop the spring onion whites, put them in a sieve and rinse under the cold tap. Shake off the excess water and pop them in a bowl. Very finely slice the spring onion greens, rinse them in the same sieve, then put them in a second bowl.
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