Meaty Wonton Noodle Soup - Vegan & Gluten Free!

These meaty wontons will shock you because they taste like the real thing! We use Beyond meat to make them beefy and rice sheets for a gluten free skin. A perfect comfort food for when you're feeling under the weather or when it's cold outside.

I used to watch my mom make wonton soup growing up. I found it so interesting how she would fold the wonton wrappers to make the perfect little shape. Since going gluten free it's been hard to find a wrapper to use to make wontons again. I've missed this meal so much! I recently watched a YouTube video by I heart umami about using rice sheets as wonton skins so I thought I'd give it a try! They turned out perfect with my vegan wonton filling. So glad I can enjoy this comfort food once again.

INGREDIENTS:

Wonton Filling:

• 8 oz Beyond Meat (2 Beyond Burgers)

• 1 Tbs Soy Sauce/Tamari (for gluten-free)

• 2 Tbs Green Onions (finely chopped)

• 1/8 tsp White Pepper

Broth:

• 5 1/2 cups Water

• 2 tsp No Beef Bouillon or Beef Flavored Bouillon

• 2 Tbs Soy Sauce/Tamari (for gluten-free)

• 1/2 tsp Salt

Other:

• 2 cups Bok Choy (chopped)

• 2 blocks Ramen Noodles (we used Lotus Foods Brown Rice & Millet Ramen)

• 2 Tbs Green Onion (chopped)

• 3 Rice Sheets (cut into quarters so 12 pieces total)

INSTRUCTIONS:

• Chop bok choy & green onion

• Add Beyond Meat, soy sauce/tamari, white pepper & green onion into a mixing bowl

• Smash all the ingredients together until mixed well

• Make 12 meatballs about 1" in size

• Add warm water to a large plate

• Put 1 rice sheet at a time into the warm water to soften about 1 min

• Remove rice sheet from water and use kitchen scissors to cut into quarters:

• Leave flat on large cutting board (do not stack them they will stick together)

• Repeat until all the rice sheets are cut

• In a pot add water, No Beef Bouillon, soy sauce/tamari & salt

• Bring to a boil then reduce to light boil

• Add meatballs to the broth and allow to cook about 5 mins

• Flipping meatballs halfway so they fully cook

• Place each meatball in the center of each rice sheet piece

• Bring all the ends up on the rice sheet so the sides stick together

• Each one should be an enclosed dumpling

• Repeat for all wontons

• Add hard bok choy pieces to broth and turn heat up until boiling

• Add rest of bok choy & noodles and lightly boil until noodles are cooked (5 mins)

• Once cooked turn heat off

• In 2 large soup bowls serve half broth, noodles & bok choy into each

• Add 6 wontons to each bowl and remaining green onions

Enjoy!