Chili Oil Wonton Soup

Spicy, aromatic, and packed with rich spices, this chili oil wonton soup will leave you craving more!

I've always been a massive fan of dumplings - potstickers, gyoza, wontons, momos, you name it! These wontons in particular are filled with fresh ginger, garlic, tofu, and tons of delicious veggies, making this recipe hearty yet healthy.


  1. 2 tbsp oil

  2. 8 oz mushrooms

  3. 1 c each of roughly chopped carrots and celery (I cut them into large chunks)

  4. 1c roughly chopped onions

  5. 3 tbsp roughly chopped ginger

  6. 6 garlic cloves chopped (medium sized)

  7. 1 tsp coriander seeds

  8. 3 cardamom pods

  9. 2 tbsp soy

  10. 2 tsp rice vinegar

  11. 1 tsp sugar

  12. 5 c water

  13. Handful of cilantro (just measure this with your heart lol)

  14. 1 cinnamon stick (optional)

  15. 1 tbsp sriracha

  16. 14 oz veggie broth

  17. salt

Instant Chili Oil:

  1. 5 tbsp red chili flakes

  2. 4 tbsp canola oil

  3. 3/4 tsp salt (I like my chili oil pretty salty but you can cut the salt by half if you don’t!)

  4. 1 tsp garlic powder

  5. 2 tsp sriracha


  1. 1 c red onion

  2. 2 cups green cabbage

  3. 2 cups red cabbage

  4. 1 c shredded carrot

  5. 1 tbsp chopped garlic

  6. 1 tbsp chopped ginger

  7. 2 tbsp canola oil

  8. 1/2 tsp salt

  9. 1 tbsp + 1 tsp soy

  10. 2 tsp rice vinegar

  11. 2 tsp sriracha

  12. 1/2 package of extra firm tofu (crumbled)

  13. Green onions (half a bunch or to taste)


  1. Sauté onions in oil until translucent and then add ginger and garlic; cook for about 30 seconds

  2. Add in coriander seeds, cardamom, and cinnamon stick. I recommend dry roasting the cinnamon stick beforehand but you don’t have to.

  3. Add in mushrooms, soy sauce, rice vinegar, and sriracha. Sauté for a few minutes.Then add in celery and carrots

  4. Add water, veggie broth, cilantro, salt, and sugar, and then cover broth with a lid and boil for 30 minutes.

  5. Strain the broth and serve.

Chili Oil:

  1. Simply heat oil in a pan on a medium heat and add in all ingredients. Let it simmer for about a minute and then remove from heat into a bowl


  1. Sauté red onions onions until translucent and then add in ginger and garlic. Cook for another 30 seconds or so and then add in green onions.

  2. Add in tofu and sauté for a few minutes before adding in cabbage and carrots .

  3. Add in salt, soy sauce, rice vinegar, and sriracha; water will start releasing from the veggies. Cook until veggies are completely dry and wilted.

  4. Place the filling in the center of the wonton wrapper and trace the edge of the wrapper with some water so the edges effectively stick together when you press them.

  5. Fold wonton diagonally into a triangle and then fold the two bottom ends towards each other. Steam for 8 minutes in the steamer.

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