Asian Dumpling Soup
This simple Asian Dumpling Soup uses Nasoya Tofu Vegetable Dumplings to enhance an already super flavorful broth and make an incredibly hearty and satisfying vegan meal.
Ingredients
- 1 box 32 oz. vegetable broth
- 1 tsp. grated or minced ginger
- 2 cloves garlic minced
- 1 Tbsp. soy sauce
- 1 tsp. sesame oil
- 1 package Nasoya Tofu Vegetable Dumplings
- 1 cup shitake mushrooms capped and sliced
- 1 carrot cut into small matchsticks
- 4 scallions chopped
- 1 cup spinach chopped
Instructions
- In a large sauce pan, bring broth, ginger, garlic, soy sauce and sesame oil to a boil. Reduce heat and simmer for 5 minutes.
- While the broth simmers, prepare dumplings in a separate pan according to package and set aside, keeping them in the warm water.
- Stir mushrooms and carrots into broth and cook for 3 more minutes.
- Add scallions and spinach and cook for 1 more minute.
- Using a slatted spoon, evenly distribute dumplings among bowls and pour 1 cup of soup over each.
Nutrition
Serving: 1g