Vegan Dumpling Soup
This vegan dumpling soup is the big hug in a bowl that is perfect after a long day or on a cold rainy day.
Equipment
- 1 12" Wide Deep Pan or Stock Pot
Ingredients
- 16 Frozen Vegan Dumplings
- 6 cups Vegetable Stock
- 2 medium Carrots peeled and cut in to matchsticks
- 10 Babycorns cut lengthwise in to 4s
- 4 King Oyster Mushrooms
- 2 cups Baby Spinach
- 3 Green Onions chopped with the green and white parts separated
- 4 Garlic Cloves peeled and sliced
- 1 inch Fresh or Frozen Ginger finely chopped
- ¼ cup Soy Sauce replace with Tamari
- 2 tablespoon Rice Vinegar
- 2 teaspoon Palm Sugar or Maple Syrup
- 1 teaspoon White Pepper powdered or coarsely ground
- 1 teaspoon Red Chili Flakes optional
- 2 tablespoon Toasted Sesame Oil
Instructions
- Heat the pan at medium low and add the sesame oil. Once hot, add the white parts of the green onions. Add any protein like tofu or TVP if using. Saute for 30 seconds and add the garlic. Cook for a minute until the garlic has gently browned.
- Add the carrots and baby corn. Saute for 3-4 minutes until slighly softened. Shred the stalk of the king oyster mushroom by hand by pulling it apart and quarter the tops. Add to the pan and let it cook for a minute.
- Now add the soy sauce, vinegar, palm sugar/maple syrup, ground white pepper and chili flakes if using. Mix and add the stock along with the chopped ginger. Let this simmer for 5 minutes.
- Slowly add the frozen dumplings along with the spinach. Continue to simmer until the dumplings rise to the top or for 3-4 minutes. Do not overcook the dumplings else they might "open". Serve immediately topped with green part of the scallions and a drizzle of sesame oil.
Notes
- Use any vegetables of your choice. Choose any greens like cabbage, bok choy , kale etc. If you dont have king oyster mushrooms, sub with any mushrooms of your choice.
- If you are looking to make this soup more filling, you can add more protein by adding tofu, soy curls, TVP or even add some ready to eat udon noodles.