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Easy Dumpling Soup

Course Soup
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people

Ingredients

  • 2-3 tbsp toasted sesame oil
  • 3 garlic cloves, minced or grated
  • 1 inch ginger, peeled and minced or grated
  • 1 cup red onion, diced
  • 1 cup carrots, sliced into half moons
  • 2 cups bok choy, roughly chopped
  • 1 cup broccoli, roughly chopped
  • 1 can (398mL) baby corn, drained, rinsed, and chopped into thirds
  • 1 can (227mL) sliced water chestnuts, drained and rinsed
  • 1 vegan chicken-flavoured vegetable bouillon cube
  • 2 vegan beef-flavoured vegetable bouillon cubes
  • 6-7 cups water
  • 15-20 frozen vegan dumplings

Optional Garnishes

  • sesame seeds
  • hot chili oil

Instructions

  1. In a stock pot, warm the sesame oil over medium heat. Add ginger and garlic, and saute for one minute.

  2. Add the onion and carrot, and continue to cook until the onion becomes translucent and carrots become tender, about 5-7 minutes. Add a little water if it starts to stick to the bottom of the pan.

  3. Add the broccoli, bok choy, baby corns, water chestnuts, bouillon cubes and 6 cups of water. Cover and continue to cook for 10-15 minutes, until the vegetables become tender.

  4. Once the veggies are cooked, bring soup to a boil, and add the frozen dumplings. Cover, and continue to boil for about 5 minutes or until the dumplings are cooked. Remove from heat, and serve. Garnish with hot chili oil and sesame seeds, if you like.