A Vegan Version of the Viral Soup Dumpling Lasagna

The internet loves a shortcut, and this one actually lives up to the hype.

The viral Soup Dumpling “Lasagna” has been taking over feeds everywhere, and this vegan version from @_plantbaes_ gives it a plant-based twist that’s just as satisfying. Layers of wonton wrappers, a savory tofu-mushroom filling, and shiitake broth steam together into something that delivers all the flavor, minus the folding.

The result is nourishing, protein-packed, and weeknight-friendly, with plenty of umami from miso and gochujang. Adjust the spice level to fit your mood, then add this one to your dinner lineup.

Proof that some trends are actually worth trying.

Ready to make your own? See the full recipe below.

A Vegan Version of the Viral Soup Dumpling Lasagna

Recipe TypeDinner

Dietary InfoVegan

Serving Size3 Servings

Prep Time10 minutes

Cook Time15 minutes

Total Time25 minutes

Equipment:

Steamer basket
3 heat-safe bowls

Ingredients:

6 dried shiitake mushrooms
7 oz extra firm tofu
1 tbsp finely grated ginger
1 garlic clove, minced
1 scallion, finely sliced
1/2 cup shredded Chinese cabbage or greens
2 tsp sesame oil
2 tsp low-sodium tamari
1 tsp maple syrup
2 tsp gochujang
1 tsp miso paste
15 wonton wrappers
1 tsp crispy chili oil
2 cups boiling water

Instructions:

1. Rinse the dried shiitake mushrooms, then place them in a heat-safe bowl with the boiling water. Cover and let steep for 20 minutes, or until very soft. Separate the mushrooms from the liquid, reserving the soaking liquid for the broth. Finely dice the mushrooms.
2. In a medium bowl, crumble the tofu with your hands. Add the diced shiitake mushrooms, ginger, garlic, scallion, cabbage, sesame oil, tamari, and maple syrup.
3. In a small bowl, whisk together the gochujang and miso with about 1/4 cup of the reserved mushroom broth until smooth. Add to the tofu mixture and stir until well combined.
4. Prepare 3 small heat-safe bowls or mugs, each about 1 1/2 cups in volume. Place 1 wonton wrapper on the bottom of each bowl, then spread on a thin layer of filling. Repeat the layers until you have 3 layers of wonton wrapper and filling. Pour a little mushroom broth over the top layer so the filling is almost covered, then top with 2 wonton wrappers to seal.
5. Place the bowls in a steamer or in a pan fitted with a steamer basket. Cover and steam for 15 minutes, or until the wrappers are tender and the filling is heated through. Use care when handling, as the bowls will be very hot.
6. Finish with crispy chili oil and serve immediately.
7. Enjoy!

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Note:

No steamer? Use a large lidded pot with about 1 inch of hot water in the bottom. Bring to a gentle simmer, then place the bowls inside and steam as directed.

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