‘Impossible’ Wonton Soup

Recipe/Tzu Chi USA Pacific Islands Region



It takes a bit of effor t to assemble these vegetarian dumplings, but in contrast, the soup is a simple matter. After cooking the wontons, just season the water lightly and toss in a few veggies for color. Plant-based meat patties stand in for what would be ground pork in a typical wonton.


Serves 4
  • 35-40 dumpling wrappers
  • 4 cups water
  • Salt and white pepper, to taste
  • Mushroom seasoning powder or vegetable bouillon, to taste
  • 3-4 slices carrots
  • 10 snow peas, trimmed
  • Chili oil, optional
  • Cilantro sprigs, for garnish


  • 1 medium stalk celery, minced
  • 10 ounces cabbage, chopped
  • 12 ounces carrots, minced
  • 2 (4-ounce) plant-based meat patties, such as Impossible Burger or Beyond Meat
  • 1 tablespoon vegetarian stir-fry sauce
  • 2 tablespoons sesame oil


  1. Prepare Jing Si instant rice by following the instructions provided on the package.
  2. Slice and saute all ingredients (tofu, carrots, cucumbers).
  3. Combine Jing Si Multi-Grain Instant Mix and sugar in a 2:1 ratio.*
  4. Dip both sides of the rice paper into water.
  5. Fill rice paper with rice, followed by all other ingredients.
  6. Wrap, and enjoy!

NOTE: For purposes of nutritional analysis, we can assume 1/2 teaspoon each of salt and mushroom powder.

Approximate nutrient analysis per serving (assumes 1/2 teaspoon each of salt and mushroom powder and not including optional chili oil): 450 calories, 15 g fat, 5 g saturated fat, 10 mg cholesterol, 1200 mg sodium, 61 g carbohydrate, 6 g fiber, 8 g sugar, 19 g protein. Nutritional analysis provided by Joannie Dobbs, Ph.D., C.N.S.

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