I was excited to make this dish for two reasons:
- I love dumplings.
- I found the dumplings I used for this recipe in my local supermarket, and they were specifically marketed as being vegan on the package, and they weren’t vegan because they were veggie dumplings because they were also filled with tofu!
My local supermarket has started carrying tofu and other vegan friendly items such as these dumplings and I love seeing more new vegan-friendly products whenever I shop there. This soup was quick and easy to make and was SO delicious. And if you omit frying the dumpling beforehand, it would be even quicker. But I love to fry things. And anyway, it’s vegan — so frying vegan dumplings in oil is essentially the equivalent of eating about 1 serving of vegetables, right?
What You’ll Need:
- 1 package of Nasoya vegan dumplings (they have different varieties; I used the tofu vegetable flavor)
- 1/4 cup scallion, chopped
- 1/4 cup enoki mushrooms
- 1/2 cup baby bella mushrooms, sliced
- 1/2 cup fresh green beans
- 2 cups miso broth
- 2-3 tablespoons hot chili oil
- 2 teaspoons salt
- 1 tablespoon white sesame seeds
- 1 tablespoon black sesame seeds
- 2 tablespoons olive oil (optional)
What to Do:
If you do not want to fry your dumplings, go straight to step 4! Start by sauteing your veggies, or simply skip the saute and frying processes altogether and add everything to the broth and let simmer over low heat until veggies reach desired tenderness!
- Heat 2 tablespoons of olive oil in a medium-sized skillet over medium heat.
- Once oil is very hot, add dumplings to skillet — I used about 7 dumplings for this recipe which is suitable for one serving of soup.
- Pan-fry the dumplings on either side until golden brown, approximately 2-4 minutes per side. Once all dumplings are golden brown, remove from heat and set dumplings aside on a dish covered with paper towels to drain off excess oil.
- In the same skillet, place green beans and baby bella mushrooms inside and saute over medium heat until mushrooms start to become tender and darken a little, approximately 5 minutes.
- While veggies are on the heat, place 2 cups of miso broth in a saucepan over low heat.
- Once mushrooms have become a little tender, transfer veggies to broth and let sit.
- Add enoki mushrooms, scallion and salt to broth and stir. Heat broth until hot. Once hot, remove from heat.
- Add hot chili sauce to broth and stir.
- Add dumplings to broth as well and stir soup.
- Transfer soup to a serving bowl and top with black and white sesame seeds.
Date Posted on Instagram: 9/14/18