Vegan Japanese-Style Dumpling Soup
A comforting and flavorful soup made with pan-fried dumplings and rich, savory broth. This vegan version is a delicious alternative to traditional Japanese cuisine.
Ingredients
- ●12-16 wrappers Rice Flour Dumpling Wrappersavailable at most Asian grocery stores
- ●4 cups Vegan Mushroom Brothhomemade or store-bought
- ●1 small head Cabbageshredded
- ●2 medium Carrotssliced
- ●1 bunch Green Onionsthinly sliced
- ●2 inches Gingergrated
- ●2 tablespoons Soy Saucemake sure it's vegan
- ●1 tablespoon Maple Syrupoptional
Instructions
- 1
1. In a large pot, combine the vegan mushroom broth and grated ginger. Bring to a boil, then reduce heat to a simmer.
- 2
2. While the broth is heating, prepare the dumplings by placing a small spoonful of filling in the center of a dumpling wrapper.
- 3
3. Fold the wrapper into a triangle and press the edges together to seal the dumpling.
- 4
4. Pan-fry the dumplings in a small amount of oil until golden brown on the bottom.
- 5
5. Add the pan-fried dumplings to the simmering broth and cook for an additional 5-7 minutes.
- 6
6. Add the shredded cabbage, sliced carrots, and thinly sliced green onions to the pot.
- 7
7. Cook for an additional 2-3 minutes, or until the vegetables are tender.
- 8
8. Season with soy sauce and maple syrup (if using).
- 9
9. Serve the soup hot, garnished with additional green onions and a side of steamed rice if desired.
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