Description
Vegan Soup Dumpling Lasagna combines tender wonton wrappers, savory tofu, shiitake mushrooms, and fresh cabbage in delicious steamed layers. Infused with ginger, garlic, miso, gochujang, and rich mushroom broth, this comforting plant-based dish delivers irresistible umami flavor in every bite.
Ingredients
6 dried shiitake mushrooms
7 oz (200 g) extra-firm tofu
1 tbsp finely grated fresh ginger
1 garlic clove, minced
1 scallion, finely sliced
1/2 cup (45 g) shredded Chinese cabbage or leafy greens
2 tsp sesame oil
2 tsp low-sodium tamari
1 tsp maple syrup
2 tsp gochujang
1 tsp miso paste
15 vegan-friendly wonton wrappers
2 cups (480 ml) boiling water
1 tsp crispy chili oil, for serving
Instructions
- Rinse the dried shiitake mushrooms and place them in a heat-safe bowl. Pour 2 cups of boiling water over the mushrooms, cover, and soak for approximately 20 minutes until tender. Remove and finely chop the mushrooms, reserving the soaking liquid. Strain the liquid if necessary to remove sediment.
- Crumble the extra-firm tofu into a large mixing bowl. Add the chopped shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded cabbage, sesame oil, low-sodium tamari, and maple syrup. Mix thoroughly until evenly combined.
- In a small bowl, whisk together the gochujang, miso paste, and approximately 1/4 cup of the reserved mushroom broth until smooth. Pour the sauce into the tofu mixture and stir until the filling is evenly coated.
- Prepare three small, heat-safe bowls. Divide the tofu and mushroom filling among the bowls, alternating layers of filling and wonton wrappers. Aim for approximately three layers of filling and wrappers per bowl, using five wrappers per serving. Gently press the layers into place without packing them tightly.
- Divide the remaining mushroom broth evenly among the bowls, adding enough to generously moisten the layers without overflowing. Finish each bowl with wonton wrappers on top and ensure the wrappers are moistened with broth.
- Place the assembled bowls securely inside a steamer, leaving enough space for steam to circulate. Cover and steam for approximately 15 minutes, or until the wonton wrappers are tender and the tofu filling is thoroughly heated. Steam for a few additional minutes if needed.
- Carefully remove the hot bowls from the steamer using heat-resistant gloves. Drizzle with crispy chili oil and serve immediately while the broth is hot and the wonton wrappers are soft and silky.
Notes
Vegan wrappers: Choose egg-free wonton wrappers to ensure the recipe remains completely plant-based.
Mushroom broth: Reserve the shiitake soaking liquid for steaming, as it provides a rich, savory flavor. Strain out any sediment before using.
Fresh mushroom substitution: Replace dried shiitake mushrooms with finely chopped, sautéed fresh shiitake mushrooms and use vegetable or mushroom broth instead of soaking liquid.
Spice adjustment: Increase the gochujang or crispy chili oil for extra heat. For a milder version, reduce the gochujang or replace it with additional miso paste and a little tamari.
Extra vegetables: Add finely shredded carrots, spinach, bok choy, or zucchini. Remove excess moisture from watery vegetables before mixing them into the filling.
Gluten-free variation: Use gluten-free dumpling wrappers and certified gluten-free tamari, miso, and gochujang. Adjust steaming time according to the wrapper instructions.
Creamy sesame variation: Stir a small amount of tahini or smooth sesame paste into the sauce for extra richness.
Prevent soggy wrappers: Avoid adding excessive broth or oversteaming. Serve immediately because the wrappers continue absorbing liquid after cooking.
Make ahead: Prepare the mushroom broth and tofu filling up to one day in advance. Refrigerate separately and assemble with fresh wonton wrappers just before steaming.
Refrigeration: Store leftovers in airtight containers with their broth for up to 3–4 days. Refrigerate within two hours of cooking.
Freezing: Freeze the uncooked tofu and mushroom filling separately for up to 2 months for best quality. Thaw in the refrigerator before assembling with fresh wrappers. Freezing the fully assembled lasagna is not recommended.
Reheating: Add a splash of water or vegetable broth and steam for approximately 5–10 minutes until thoroughly heated. Alternatively, microwave loosely covered in short intervals until the center reaches 165°F (74°C).
Serving suggestions: Pair with steamed bok choy, cucumber salad, sautéed green beans, or lightly seasoned edamame.
Timing: Total elapsed time includes approximately 20 minutes for mushroom soaking, 10 minutes of preparation, and 15 minutes of steaming.
Nutrition: Values are approximate per serving and vary depending on the brands of tofu, wonton wrappers, sauces, and chili oil used.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Steaming
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl (1/3 of recipe)
- Calories: 262 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 3 g
- Protein: 13 g
- Cholesterol: 0 mg
