Meaty Wonton Noodle Soup - Vegan & Gluten Free!

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.


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


  • 5 1/2 cups Water
  • 2 tsp No Beef Bouillon (coming soon!)
  • 2 Tbs Soy Sauce/Tamari (for gluten-free)
  • 1/2 tsp Salt


  • 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)


  • 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


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