Main
15-Minute Vegetarian Dumpling Soup
15 minServes 1Nutri-Score B€€
B
15 min
15 min15-Minute Vegetarian Dumpling Soup
recipe by
Dr. Cher | GI Surgeon
@dr.doodoolicious
1 recipe
1 import
0 cooked
what you need
Ingredients
frozen vegetarian dumplings (or wontons)Fresh10 pieces
baby bok choy (sliced in half, rinsed and drained)Produce1 piece
toasted sesame seedsNuts & seeds5 ml
chili crisp (for garnishing, optional)Pantry10 ml- sesame oilPantry15 ml
- scallion (finely chopped, whites and greens separated)Produce1 piece
garlic (grated)Produce1 piece
ginger (grated)Produce1 piece- vegetable broth (or stock of choice)Pantry480 ml
light soy saucePantry22 ml- Chinkiang vinegar (Chinese black vinegar)Pantry22 ml
- hoisin sauce (sweet)Pantry10 ml
per serving
Nutrition
564kcal
- Carbs
- 62 g
- Proteins
- 25 g
- Fat
- 24 g
what you’ll use
Tools
Saucepan
Ladle
step by step
Method
- Step 1
Sauté the aromatics
- Heat the sesame oil in a medium pot over medium heat.
- When hot, add the ginger, garlic and the white and light green parts of the scallion.
- Sauté until fragrant.
- Step 2
Build the broth
- Add the broth, soy sauce, vinegar and hoisin sauce.
- Bring to a boil over medium-high heat.
- Carefully taste the broth and adjust to your liking if necessary.
- Step 3
Cook the dumplings and bok choy
- Once boiling, add the dumplings and cook according to package instructions.
- During the last 2 min of cooking, add the baby bok choy.
- Step 4
Assemble and garnish
- Transfer the cooked dumplings to a bowl.
- Ladle the broth over the dumplings.
- Garnish with the bok choy, remaining scallion, toasted sesame seeds and chili crisp.