Vegan Dumpling Soup with Winter Greens and Shiitake Mushrooms

A comforting and flavorful vegan dumpling soup, perfect for a cold winter day. Filled with tender dumplings, nutritious winter greens, and earthy shiitake mushrooms in a rich broth.

Prep Time

20 minutes

Total Time

55 minutes

Calories

350 kcal

Difficulty

Medium

Equipment

2 items

Cost

£2.68/serving

Season:

Meal Type:

Cuisine:

Mood:

Ingredients

Servings

24piecesVegan Dumplings(Store-bought or homemade. Vegetable-filled dumplings work best.)

£4.50

8piecesDried Shiitake Mushrooms(Can substitute with fresh shiitake mushrooms (about 8 oz), sliced.)

£2.75

8ozWinter Greens(Kale, spinach, bok choy, or a mix. Chopped.)

£1.50

8cupsVegetable Broth(Low sodium preferred.)

£1.00

2tablespoonsSoy Sauce(Low sodium.)

£0.10

1tablespoonRice Vinegar

£0.05

1teaspoonSesame Oil

£0.15

1inchFresh Ginger(Peeled and minced.)

£0.20

2clovesGarlic(Minced.)

£0.10

2stalksGreen Onions(Thinly sliced, for garnish.)

£0.30

0.3teaspoonRed Pepper Flakes(Optional, for heat.)

£0.05

Total Cost

£10.70

£2.68 per serving

Instructions

1.
Place the dried shiitake mushrooms in a small saucepan and cover with 2 cups of boiling water. Let them soak for at least 20 minutes, or until softened. Remove the mushrooms and reserve the soaking liquid. Slice the mushrooms and set aside.
2.
Strain the shiitake mushroom soaking liquid through a fine-mesh sieve to remove any grit. Add the strained liquid to the vegetable broth in a large pot or Dutch oven.
3.
Add the soy sauce, rice vinegar, sesame oil, ginger, and garlic to the broth. Bring to a simmer over medium heat.
4.
Add the sliced shiitake mushrooms to the broth and simmer for 10 minutes to allow the flavors to meld.
5.
Add the vegan dumplings to the simmering broth. Cook according to package instructions, usually 5-7 minutes, or until they float to the surface and are cooked through.
6.
Stir in the chopped winter greens and cook until they are wilted, about 2-3 minutes.
7.
Taste and adjust seasoning if needed. Add red pepper flakes if desired.
8.
Ladle the soup into bowls and garnish with sliced green onions. Serve hot.

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My Notes

Nutrition Information

Nutrition per serving (450g)

350 kcal / 1464 kJ

Carbs

50g

19% of RDA

Fat

12g

17% of RDA

Protein

15g

30% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

2 g

10% of RDA

Chef's Tips

For a richer broth, use a kombu dashi instead of vegetable broth.

You can add other vegetables like carrots, celery, or tofu to the soup.

If using frozen dumplings, be sure to cook them according to package directions.

The soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Cooking Equipment

Large pot or Dutch oven

Small saucepan

Wine Pairings

No wine pairing suggestions available for this recipe.

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