8 oz of mushrooms chopped
½ cup onion, diced
2 cups napa cabbage, finely shredded
3 tbsp low sodium soy sauce
1 green onion, thinly sliced
¼ cup cilantro, chopped (optional)
¼ tsp toasted sesame oil (optional for more authentic flavor, adds 10 cal and 1 g of fat to the entire recipe)
Chili flakes (optional)
34 vegan wonton wrappers
The Broth:
2 cups water
1 vegan chicken bouillon cube  (affiliate link)
¼ lime squeezed
Pinch of chili flakes (optional)
2 tbsp cilantro, chopped
2 tbsp green onions, sliced

1). In a medium large pot or pan add the mushrooms, onions, and cabbage, 3 tbsp low sodium soy sauce and cook over medium high heat.  Cover with a lid for a few minutes to help them release their water and then remove the lid and cook down for another 5-10 minutes until they are no longer super watery.

2). Once the vegetables have cooked down, turn off the heat and add the cilantro, green onions, chili flakes if using, and the ¼ tsp toasted sesame oil if using.  Stir to mix well.

3). Bring the water and bouillon cube to a boil then turn off heat and allow it to cool slightly .

4). Lay out wonton wrappers and fill each wonton wrapper with 1 tbsp of the vegetable filling.  Then wet your index finger with water and wet the edges of the wonton wrapper.  Fold the wonton into a triangle or star pattern and press the edges together to seal. 

5). At this point you can freeze the extra to use at another time. Freeze them spread apart on a pan and once frozen then place them together in a freezer bag or container.

6). In a medium sized pot bring water to a boil and add in the desired amount of wontons.  They cook in 1 minute. Once they have cooked, transfer them to your bowl of broth and garnish with lime juice, cilantro, green onion, and chili flakes. This is great with my Chinese Egg Rolls, or Chinese Vegetables and Rice.

*Nutritional Information is for the 2 cups of broth with 8 wontons.