Spring Greens Wonton Soup with Chilli Oil

Juicy wontons filled with ginger, ground tofu and spring greens, all served in a vegetable broth and topped with an easy peasy chilli sauce. The wontons are freezable, so this one's perfect for big-batch make-ahead meals.


  • No spring greens? Use cabbage, spring onions, mushrooms or leeks.

Prep time: 30 minutes

Cook time: 10 minutes

Total time: 40 minutes

Servings: 2


For the filling:

140 g Spring greens (chopped)

150 g Natural firm tofu (grated)

30 g Ginger (grated)

2 Garlic cloves (grated)

1 tsp chilli flakes

2 tbsp Sesame oil

1 tbsp Olive oil

2 tbsp Soy sauce

For the soup:

40 g Spring greens (cut in half)

500 ml Vegetable stock

For the wrappers:

125 g Plain flour

a pinch of Salt

80 ml Warm water

For the chilli oil:

1 tbsp Sweet chilli sauce

2 tbsp Sesame oil

1 tsp Balsamic vinegar

1 tbsp Sesame seeds


  1. Add the water to the flour and salt. Gently mix with a pair of chopsticks or a fork until there's no more loose flour. Knead with your hand to combine it all, then cover with a clean tea towel and set aside.
  2. Heat the olive oil and sesame oil in a large pan. Add the spring greens, tofu, ginger, garlic and chilli flakes and cook over medium-high heat until fragrant, about 5-7 minutes. Add the soy sauce and cook for another 3 minutes. Turn off the heat and set aside to cool.
  3. Put the 500 ml vegetable stock in a saucepan. Bring to a boil, then add the spring greens.
  4. Cut the dough into four and shape each one into a log. Cut each log into 5 pieces and roll them all into little balls. Roll out each piece into thin circles. If the dough's too sticky, sprinkle it with a little flour.
  5. Add 1 tablespoon of filling to the middle of a dough circle, then fold half of it over the filling, using your fingers to seal the edges. Repeat with the remaining fillings and wrappers.
  6. In a small bowl, mix the sweet chilli oil, sesame oil and balsamic vinegar.
  7. Add the wontons to the hot soup and cook for about 2-3 minutes, until they float at the surface of the water.
  8. Divide the wontons between bowls, then ladle the soup over. Drizzle with chilli oil and sprinkle with sesame seeds.
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How to store

Store in airtight containers in the fridge for up to 3 days, or freeze uncooked for up to 1 month.


Pan fry until crispy and serve with a spicy dipping sauce. 

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