Recipe: Delicious Dumpling Soup
This light, nourishing soup is a grounding staple for transitional seasons!
This simple recipe is so easy and satisfying there’s very little to do or worry about and an abundance of nutrients in each bowl. Now that the season is transitioning here in South Australia it's time for delicious, delicious vegetable dumpling soup! . . This light broth and dumplings is supposed to be beneficial for keeping the chest healthy and the sinuses clear, but mostly for me it's because it's delicious and full of yummy veggies!
RECIPE NOTES:
This recipe is for 2. 20minutes cook &prep time.
This recipe calls for pre-made dumplings, you make dumplings? Great! If not buy some- the recipe is no less delicious! There is a plethora of delightful vegan/vegetarian dumplings in all supermarkets these days, take your pick!
This recipe is QUICK, total 20 minutes for prep and cook time so great when you’re pressed for time.
Ingredients
1 Litre of Vegetable stock of choice
2 spring onions
1/2 fresh chili (more or less it’s up to you!)
1-2 tbsp sesame oil
4 tablespoons of soy sauce
1 heaped teaspoon sugar
optional few bits of grated ginger
Serve of noodles of choice (wheat, soba, hokkien)
1 bunch of pak/bok choy
Handful of dried mushroom**
2 tablespoons of dried seaweed**
12 dumplings (no one is judging you for store bought here)
optional:
Grated fresh ginger
additional or no chili- you decide!
**Freaked out by seaweed, wont eat dried mushroom? Thinly sliced carrot, bean sprouts, raw fresh mushroom and even cucumber sticks are all fabulous in this soup!
Method
Place two deep bowls on your bench ready to layer up your soup items
Get a pot on to boil your water for steaming your dumplings.
Cheat- use this boiling water to cook or blanch your noodles too!
Get a second pot on with your veggie stock of choice bring to a gentle boil
Place your dried seaweed and mushrooms into a bowl, cover with filtered water let them sit for up to 15mins
Rescue your blanched noodles, ensure they’re sufficiently drained/rinsed if required and then place equal portions into the bottom of your serving bowls
Rinse and chop your bokchoy and place raw over the top of your noodles
Get your dumplings steaming (12mins or as packet says)
Add your sesame oil, soy sauce and sugar to your stock (this is where you add your optional ginger) turn down the heat, to keep it to a simmer/hot
Drain and rinse your dried mushrooms and seaweed, add to bowls
Dumplings done? Well add them to your bowls too!
Add your chili and spring onion to your soup, stir, turn off the heat and pour over your bowls
Eat!
Feeling inspired? Let me know if you make this delightful soup and any things you added or changed! Send a picture of your dumpling soup to go in to the draw to win a free private lesson 💖
