Vegetable Wonton Soup


Alright, I owe you all an apology. It has been so long, way waaaay too long, since I last updated this blog, and I truly feel terrible. You would think that since a girl has to eat, there would also be plenty of recipes in stock to post, however life got a little crazy this summer and my stockpile depleted before my eyes. Woops.

If you were curious (I’m assuming that you are), I moved last week from my first ever kitchen, into a new rented kitchen.  This process has been both overwhelming and awesome.  For starters, my new kitchen is much bigger (YAY!), and because I’m moving in with three other girls, there’s a plethora of new equipment and utensils to play with (Double YAY!).  The downside about my new kitchen is there is no dishwasher, and finding places to store all four of my roommates and I’s kitchen tools is quite an overwhelming task.

In the midst of all this transition, I haven’t had much time to cook, let alone learn where we’re storing all our new equipment, or if it’s even unpacked yet.  Regardless, I am determined to get back into the kitchen and deliver some fun new recipes ASAP.

This recipe is actually a dish I made over Christmas break this year, when I first made baked vegetable wontons.  The pictures don’t do this soup justice, because I am telling you, wonton soup is fantastic.

If you haven’t tried wonton soup before or are looking for a good vegetarian recipe, look no further! This recipe is so worth trying something new.

The other plus about soup? It stores well, in case you happen to be going through a period of transition, like moving. I speak from experience.  Eat up, and I’ll be back soon!



  • 2 cups finely minced cabbage
  • 1 bunch of scallions, minced (plus ½ bunch chopped for the soup topping)
  • 1 medium carrot, peeled and finely minced
  • 3 large white button mushrooms, finely minced
  • 1 clove garlic, minced
  • One 1-inch piece of fresh ginger, peeled and finely minced
  • Sea salt and freshly ground pepper, to taste
  • 70 wonton wrappers
  • Bowl of water, for sealing the wrappers
  • Vegetable stock (1 cup per bowl of soup)
  • Fresh baby spinach


  1. In a large bowl, combine the minced vegetables and spices (cabbage, 1 bunch of scallions, carrot, mushrooms, ginger, garlic, salt and pepper). Toss well to mix.
  2. Assemble the wontons one at a time, by laying a wonton wrapper on a clean surface so that one point is facing you (a diamond shape). Place ½- 1 teaspoon of filling in the center the wonton wrapper.
  3. Using a pastry brush, wipe the outer four edges of the wrapper with a dab of water.
  4. Fold the corner closest to you over the filling to meet the top corner- creating a triangle. Press the edges together all the way down the wrapper.
  5. Fold the two outer points together, tucking one point under the other.
  6. In a large pot, heat your vegetable stock.  Once hot, add the wontons, without overcrowding the pot.
  7. Let the wontons cook until they bob to the surface.
  8. While the wontons cook, place a few spinach leaves in the bottom of each soup bowl, and ladle the hot soup on top (this process allows the spinach to wilt beautifully!)
  9. Sprinkle with chopped scallions and enjoy!


Baked Vegatable Wontons

Baked Vegatable Wontons

Notes and Tips!:

  • Slightly adapted from: In Jeannie’s Kitchen
  • If you’re hungry for classic baked Vegetable Wontons, check out my recipe here!
  • Like this recipe? Check out these other delicious dishes from ‘a rented kitchen’ below!:

Waikiki Beach Tempeh




I have a confession. I have never been to Waikiki Beach.  Another confession- I actually had to google “Waikiki Beach” to learn where it is.  Turns out Waikiki beach is one of the treasured white-sand beaches of Honolulu, Hawaii.

Despite my never having been to the Hawaii, my grandparents visited Hawaii, and this recipe is from my grandmother’s collection (Similar to my recent post- Grandma’s (Strawberry) Lemon Bars!).  The combination of soy sauce, pineapple, ginger, and green pepper provide a south pacific pallet that must have been similar to that found near Waikiki.

What is unique about this recipe from my grandmother’s original, is that I have adapted this recipe to use tempeh instead of chicken.  This decision eliminates additional flour, shortening, salt, and a whole lot of extra work from the original recipe – creating a meal that is light and completely satisfying.

Give it a try! With summer quickly approaching, there is no better time to enjoy your tempeh with fresh pineapple. You can pretend you’re in Waikiki beach.



  • 1 large can sliced pineapple (20 ounces)
  • 1 cup brown sugar
  • ¾ cup apple cider vinegar
  • 1 Tablespoon soy sauce
  • ¼ teaspoon grated ginger
  • 1 block of tempeh, cut into small cubes
  • 1 large green pepper, chopped
  • ½ cup vegetable broth
  • 1 Tablespoon olive oil
  • 2 Tablespoons cornstarch


  1. Drain the pineapple juice into a 2 cup measuring cup.  Add water to make 1 ¼ cups liquid.
  2.  In a large Tupperware, combine the brown sugar, vinegar, soy sauce, ginger, and vegetable broth.  Mix well, and then add the cubed tempeh, pineapple chunks, and green pepper. Set aside for an hour minimum, and up to an entire day (refrigerated).
  3. Preheat the oven to 350˚F.
  4. Using a slotted spoon, remove the tempeh, pineapple chunks, and green pepper chunks from the marinade and set aside.
  5. In a small measuring cup, combine 2 Tablespoons of cold water with the cornstarch, and allow to dissolve.
  6. Heat the marinade liquid in a large saucepan, and bring to a boil. When the cornstarch has dissolved in the water, slowly add it to the marinade mix, stirring constantly.
  7. Meanwhile, heat the olive oil in a medium frying pan and quickly fry the tempeh (you can fry the pineapple and green pepper as well if you like!)
  8. Once the sauce has thickened up, spread the tempeh, pineapple, and green pepper out in a 13 x 9” casserole dish, pouring the sauce over top.  Bake for 30 minutes, uncovered.
  9. Suggested: serve with rice, cous cous, or quinoa. Enjoy!


Tips and Suggestions!: