This viral Soup Dumpling Lasagna has been taking over my feed by a storm, and I had to try the vegetarian version at home! And let me tell you, it’s my favorite food trend of 2025, and I definitely intend to bring it into 2026!
It’s such a clever concept: delicious layers of wonton wrappers, savory tofu-mushroom filling, and shiitake broth, all steamed together in small bowls. No need to wrap individual dumplings, and if like me, you don’t have the patience, but love dumplings, this is a total game changer!! And I would say it’s way better than take out, as we can make sure to sneak in some nourishing ingredients in there.
The result is a comforting, nourishing dish that’s ready in about 30 minutes (most of that is passive steaming time). Each serving packs 15 g of protein and is loaded with umami flavor from the shiitake mushrooms, miso, and gochujang. I’ve already made it 3 times, and I can see myself making this on repeat.
Why I love this recipe (as a nutritionist)
- Plant-based protein from tofu and wonton wrappers: Each serving delivers 15 g of protein to keep you satisfied and energized.
- Iron-rich shiitake mushrooms: Dried shiitakes are concentrated sources of iron (4 mg per serving), B vitamins, and immune-supporting compounds.
- Calcium boost from tofu: With 281 mg of calcium per serving, this recipe supports bone health and muscle function.
- Gut-friendly fermented ingredients: Miso paste brings probiotics, and a subtle flavor.
- Quick and minimal cleanup: Everything steams together in individual bowls, meaning less mess and easy portion control.
- Adaptable to your spice preference: Adjust the gochujang and chili oil to make it as mild or spicy as you like.
Ingredient notes
- Dried shiitake mushrooms: These bring deep umami flavor and create the broth base. The soaking liquid becomes the flavorful broth that moistens the lasagna layers. You can substitute with fresh shiitakes, but dried provide more concentrated flavor, and are a little chewier, which I think works great in this dish.
- Extra firm tofu: Crumbles easily and absorbs all the savory seasonings. Look for tofu labeled “extra firm” or “super firm” for the best texture. No need to press it for this recipe.
- Gochujang and miso paste: These fermented pastes add umami depth, a touch of spice, and gut-friendly probiotics. If you don’t have gochujang, substitute with sriracha or another chili paste, though the flavor will be slightly different.
- Wonton wrappers: Found in the refrigerated or frozen section of most grocery stores. They soften beautifully during steaming and create the “lasagna” layers. You can also use dumpling wrappers if that’s what you have on hand.
- Chinese cabbage and scallions: Add freshness, crunch, and extra nutrients to the filling. Swap with bok choy, napa cabbage, shredded carrots, or spinach if preferred.
How to make this recipe (summary)
Rehydrate the mushrooms by steeping them in boiling water for 20 minutes, then dice them and reserve the flavorful soaking liquid.
Make the filling by crumbling tofu and mixing it with the diced mushrooms, ginger, garlic, scallion, cabbage, sesame oil, tamari, and maple syrup. Whisk together gochujang and miso with some mushroom broth and stir it into the tofu mixture.
Assemble by layering wonton wrappers and filling in small heat-safe bowls, pouring broth over the top layer, and sealing with two final wrappers.
Steam the bowls for 15 minutes until the wrappers are tender, and everything is hot.
Serve immediately with a drizzle of crispy chili oil. View recipe card below for detailed instructions.
Variations and tips
- Add more vegetables: Shredded carrot, or baby spinach work beautifully in the filling.
- Make it milder: Reduce or omit the gochujang and chili oil if you prefer a less spicy version.
- Use larger bowls: If you want bigger portions, use larger heat-safe bowls and add an extra layer or two of filling and wrappers.
- No steamer? Use a large lidded pot with about 1 inch of simmering water. Just avoid non-stick ceramic coatings that could scratch.
- Add some greens: While you have the steamer out, add some broccolini or chopped broccoli florets for a side of greens.
- If you like this recipe, you’ll also love our Miso Noodle Soup Meal Prep.
Why you’ll love this Soup Dumpling Lasagna (veg version) TL;DR
- Individual portions
- Umami-packed filling
- Quick 15-minute steam
- Plant-based protein
- Minimal cleanup
- Fun to assemble
FAQ
- Can I make this gluten-free? To date I have not come across gluten-free wonton wrappers.
- How do I store leftovers? Store assembled but unsteamed dumpling lasagnas covered in the fridge for up to 2 days. Steam just before serving.
- Can I freeze this recipe? I do not recommend freezing it.
- What can I substitute for gochujang? Try sriracha, sambal oelek, or another chili paste. The flavor will be slightly different but still delicious.
Soup Dumpling Lasagna
Equipment
- Steamer basket
- Heat-safe bowls
Ingredients
- 6 pieces (20 g) dried shiitake mushrooms
- 7 oz (200 g) extra firm tofu
- 1 tbsp (15 g) ginger - finely grated
- 1 cloves garlic - minced
- 1 scallion - finely sliced
- ½ cup (45 g) shredded Chinese cabbage or greens
- 2 tsp (10 ml) sesame oil
- 2 tsp (10 ml) low sodium tamari
- 1 tsp (5 ml) maple syrup
- 2 tsp (10 g) gochujang
- 1 tsp miso paste
- 10 wonton wrappers
- 1 tsp (5 ml) crispy chili oil
- 2 cups (480 ml) boiling water - for rehydrating mushrooms
Instructions
- Rehydrate the mushrooms: Rinse the dried shiitake. In a heat-safe bowl, add mushrooms and 2 cups (480 ml) boiling water, cover, and steep 20 minutes until very soft. Separate mushrooms from liquid, reserving the soaking liquid to use as broth later. Finely dice the mushrooms.
- Make the filling: Crumble the tofu with your hands. Add to a mixing bowl, along with the diced shiitake, ginger, garlic, scallion, cabbage, sesame oil, tamari and maple syrup.
- In a small bowl, whisk the gochujang and miso with about ¼ cup of the reserved mushroom broth until smooth. Add to the tofu bowl and mix well to combine.
- Assemble: Prepare three small heat-safe bowls or mugs (about 1.5 cups volume each). Add 1 wonton wrapper to the bottom, spread a thin layer of filling, then repeat layers of wrapper and filling until near the top of your dish, to total 3 layers of wonton wrapper + filling. Pour some mushroom broth over the final filling layer to almost cover it, then seal it off with 2 wonton wrappers.
- Steam: Place bowls in a steamer or a pan fitted with a steamer basket (see notes for no steamer option). Steam covered for 15 minutes, until wrappers are tender and the filling is hot. Use gloves to handle as it will be very hot.
- Serve: Spoon over crispy chili oil and serve immediately.
You’re going to love this Viral Soup Dumpling Lasagna recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!