Chinese · Lunch, Dinner
Vegetable dumpling soup
Delicate vegetable dumplings simmered in a light, gingery soy broth.
- Calories
- 467 kcal
- Protein
- 23 g
- Carbs
- 66 g
- Fat
- 13 g
- Prep
- 25 min
- Cook
- 15 min
Per serving, for one person.
Contains: gluten, egg, soy, sesame.
Ingredients
- 18 wrappers Dumpling/gyoza wrappers
- 100 g Cabbage
- 70 g Mushrooms
- ½ carrot Carrots
- 100 g Silken tofu
- 6 g Ginger
- 20 g Spring onions
- 1 tbsp Soy sauce (reduced salt)
- 1 tsp Toasted sesame oil
- 400 ml Vegetable stock
- ½ egg Eggs
Method
- Mix the cabbage, mushroom, carrot, ginger and half the spring onion with a little soy sauce and the egg to bind.
- Spoon filling into wrappers, wet the edges and pleat closed.
- Bring the stock to a simmer with the remaining soy sauce and sesame oil.
- Drop in the dumplings and crumbled silken tofu and simmer for 6-7 minutes until the dumplings float and are cooked through.
- Ladle into bowls and scatter with the remaining spring onion.
More Chinese recipes
- Chicken congee283 kcal · 24 g protein
- Prawn congee254 kcal · 21 g protein
- Cong you bing (Chinese scallion pancake)365 kcal · 7 g protein
- Vegetable baozi (steamed buns)504 kcal · 22 g protein
- Five-spice roasted chickpeas372 kcal · 16 g protein
- Vegetable fried rice624 kcal · 21 g protein
More eggetarian recipes
- Waakye (Ghanaian rice and beans)488 kcal · 18 g protein
- Red red (Ghanaian bean stew with fried plantain)533 kcal · 18 g protein
- Moin moin (Nigerian steamed bean pudding)462 kcal · 24 g protein
- Kelewele (Ghanaian spiced fried plantain)360 kcal · 6 g protein
- Akara (Nigerian bean fritters)222 kcal · 9 g protein
- Asaro (Nigerian yam and bean porridge)556 kcal · 14 g protein