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Veggie Packed Wonton Soup with Seared Tofu

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Serves 4


Prep Time

15 minutes


Cook Time

23 minutes


Total Time

38 minutes

kikkoman products used:


For Tofu
8 ounces super firm tofu, sliced into 1 inch slices
2 teaspoons Kikkoman® Sesame Oil
2 teaspoons Kikkoman® Soy Sauce
2 tablespoons olive oil for cooking

For Soup
1 tablespoon Kikkoman® Sesame Oil
2 teaspoons chopped ginger
1 cup chopped baby corn
1 cup bamboo shoots
2 cups coarsely chopped bok choy
6 cups chicken or vegetable stock
2 tablespoons Kikkoman® Soy Sauce
12 ounces frozen wontons (chicken, pork or vegetable)
⅓ cup chopped green onion
½ cup chopped cilantro


  1. Wrap slices of tofu between a clean kitchen towel and place a heavy pan on top to draw out moisture for 5 minutes. Slice tofu into cubes and place in a small bowl. Drizzle with 2 teaspoons of sesame oil and soy sauce. Toss gently and set aside for 5 minutes to absorb sauce.
  2. Heat 2 tablespoons of olive oil over medium heat in a non-stick pan. Add tofu and sear for 4-5 minutes, until tofu is golden brown around the edges. Turn tofu and sear 4-5 minutes longer. Set tofu aside on a plate.
  3. Heat 1 tablespoon of sesame oil over medium heat in a 4 quart Dutch oven. Add ginger and sauté for 2 minutes. Stir in baby corn, bamboo shoots and bok choy. Sauté 2 minutes longer.
  4. Add stock and soy sauce to pot and bring to a boil. Stir in wontons and boil for 8-9 minutes.
  5. Stir in cooked tofu. Ladle soup into bowls and serve hot topped with cilantro and green onions.


Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.


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