Vegetarian Dumpling Soup – RECIPESINUS BLOG

Description of this recipe

This Vegetarian Dumpling Soup is a flavorful and comforting meal that’s perfect for a quick weeknight dinner or a cozy weekend lunch. Packed with colorful vegetables, savory miso broth, and tender vegetarian dumplings, this soup is both satisfying and nutritious. It’s also highly customizable, allowing you to adjust the ingredients to your liking and dietary needs. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is easy to follow and guaranteed to impress.

Why you will love this recipe

You’ll love this Vegetarian Dumpling Soup for several reasons:

It’s incredibly flavorful: The combination of sesame oil, fresh ginger, garlic, and miso broth creates a rich and aromatic base that’s simply irresistible. The addition of chili garlic paste adds a touch of heat, while the lime juice brightens up the overall taste.
It’s packed with nutrients: This soup is loaded with vegetables like red cabbage, carrots, bell pepper, and mushrooms, providing a good source of vitamins, minerals, and fiber. The vegetarian dumplings also contribute protein and carbohydrates, making it a complete and balanced meal.
It’s quick and easy to make: With just a few simple steps, you can have a steaming bowl of this delicious soup ready in under 30 minutes. This makes it a perfect option for busy weeknights when you don’t have a lot of time to spend in the kitchen.
It’s highly customizable: Feel free to add or substitute any vegetables you like. Spinach, bok choy, or even broccoli would work well in this soup. You can also adjust the level of spice by adding more or less chili garlic paste.
It’s a crowd-pleaser: This soup is sure to be a hit with both vegetarians and meat-eaters alike. It’s a great option for potlucks, family gatherings, or any occasion where you want to serve a delicious and satisfying meal.

Ingredients:

1 tablespoon sesame oil
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1 medium onion, chopped
½ cup red cabbage, chopped
½ cup shredded carrots
½ cup red bell pepper, chopped
8 oz mushrooms, halved
6 cups Miso broth (or substitute vegetable broth)
1. 5 lb bag frozen vegetarian gyoza (dumplings, wontons, or pot stickers)
1 lime, juiced
1 tablespoon chili garlic paste
¼ cup green onions, chopped
¼ cup cilantro, chopped
⅛ teaspoon salt (adjust to taste)

Preparation:

Step 1: Heat sesame oil in a large soup pot over medium heat. The sesame oil adds a nutty and aromatic flavor to the soup, which complements the other ingredients beautifully. Make sure the pot is large enough to accommodate all the ingredients comfortably.

Step 2: Add onions, ginger, and garlic. Sauté for about 3 minutes until the onions are golden brown. Sautéing the onions, ginger, and garlic is crucial for building the flavor base of the soup. The onions should be translucent and fragrant, and the garlic should be aromatic but not burnt.

Step 3: Add the red cabbage, carrots, bell pepper, and mushrooms. Cook for another 3 minutes until the mushrooms start to brown. These vegetables add color, texture, and nutrients to the soup. Cooking them until the mushrooms start to brown enhances their flavor and adds depth to the broth.

Step 4: Pour in the miso broth and bring it to a boil. Miso broth is the heart of this soup, providing a rich and savory flavor that’s both comforting and satisfying. If you don’t have miso broth on hand, you can substitute vegetable broth, but the flavor will be slightly different.

Step 5: Stir in the frozen gyoza and let simmer for 3 minutes, covered, until the dumplings are fully cooked. The frozen gyoza are a convenient and delicious addition to this soup. Make sure to stir them in gently to prevent them from sticking to the bottom of the pot. Simmering the soup covered allows the dumplings to cook evenly and prevents the broth from reducing too much.

Step 6: Turn off the heat. Add lime juice and chili garlic paste. Stir well. The lime juice adds a bright and tangy flavor that balances the richness of the miso broth. The chili garlic paste adds a touch of heat and complexity. Stirring well ensures that these ingredients are evenly distributed throughout the soup.

Step 7: Ladle the soup into bowls and garnish with green onions and cilantro. Serve warm. Garnish with fresh green onions and cilantro to add a pop of color and freshness to the soup. Serve warm and enjoy!

COOKING Rating:

Easy

Serving Suggestions:

Serve as a main course or a starter.
Pair with a side of steamed rice or noodles for a more substantial meal.
Add a dollop of sour cream or Greek yogurt for extra creaminess.
Serve with a side of crusty bread for dipping into the broth.

Tips:

Use fresh ginger and garlic for the best flavor.
Don’t overcook the vegetables, as they will become mushy.
Adjust the amount of chili garlic paste to your liking.
If you don’t have miso broth, you can substitute vegetable broth, but the flavor will be slightly different.
For a richer flavor, use a combination of different types of mushrooms.
To make this soup vegan, make sure to use vegetarian dumplings that don’t contain any animal products.
Leftovers can be stored in the refrigerator for up to 3 days.

Prep Time:

15 minutes

Cook Time:

15 minutes

Total Time:

30 minutes

Nutritional Information:

(Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.)

Calories:

Approximately 350-400 per serving

Protein:

Approximately 15-20 grams per serving

Sodium:

Approximately 800-1000 mg per serving

Conclusion

This Vegetarian Dumpling Soup is a delicious and easy-to-make meal that’s perfect for any occasion. With its flavorful broth, colorful vegetables, and tender dumplings, this soup is sure to become a new favorite in your household. So gather your ingredients, follow the simple steps, and enjoy a warm and comforting bowl of this amazing soup!

Questions and Answers about this recipe

Q1: Can I use different types of vegetables in this soup?

A: Absolutely! One of the great things about this recipe is its versatility. You can easily substitute or add any vegetables you like. Spinach, bok choy, broccoli, snow peas, or even diced zucchini would all work well in this soup. Just keep in mind that some vegetables may require slightly different cooking times, so adjust accordingly.

Q2: I don’t have miso broth. What can I use instead?

A: If you don’t have miso broth on hand, you can substitute vegetable broth. However, keep in mind that the flavor will be slightly different. Miso broth has a unique umami flavor that adds depth and complexity to the soup. If you’re using vegetable broth, you might want to add a teaspoon of miso paste or a splash of soy sauce to enhance the flavor.

Q3: Can I make this soup spicier?

A: Of course! If you like your soup with a little more kick, you can easily increase the amount of chili garlic paste. Start with a small amount and taste as you go, adding more until you reach your desired level of spiciness. You can also add a pinch of red pepper flakes or a few drops of your favorite hot sauce.

Q4: Can I make this soup vegan?

A: Yes, this soup can easily be made vegan. The key is to make sure that the vegetarian dumplings you use don’t contain any animal products, such as eggs or dairy. Many brands offer vegan-friendly dumplings made with plant-based ingredients. Also, double-check the ingredients in your miso paste to ensure it doesn’t contain any fish products.

Q5: How long can I store leftovers of this soup?

A: Leftovers of this soup can be stored in the refrigerator for up to 3 days. Make sure to store it in an airtight container to prevent it from drying out. When reheating, you may need to add a little extra broth or water to thin it out, as the dumplings tend to absorb some of the liquid as they sit.