Ingredients
- 1 Tablespoon Grapeseed/Avocado Oil
- 0.3 cup (half of a small onion) Onion
- 1 large Carrot
- 2 Garlic Cloves
- half a sheet Dried Kombu
- 6 cups Vegetable Broth
- 4 Dried Shiitake Mushrooms
- 2 Tablespoons Soy Sauce/Coconut Aminos
- 1 Tablespoon Rice Vinegar
- 2 Baby Bok Choy
- 2 Green Onions (Scallions)
- 6 (or more) Frozen Vegetable Dumplings
Directions
Comforting and veggie packed Japanese style vegetable and dumpling soup.
This recipe is easy to make, packed with umami and fully vegan.
As this soup is Japanese inspired but not truly authentic. I drew inspiration as kombu and dried shiitake mushrooms are often used to flavor the broth, also known as dashi.
I love adding colorful vegetables to my soups, it’s not only visually appealing but also adds flavor, textures and nutrients.
In my freezer, you are likely to find frozen vegetable dumplings.
To keep it vegan, be sure to check the ingredient list as most dumplings contain animal products.
They make for a great snack with chili garlic oil or addition to soups!
Let’s circle back to kombu, a magical ingredient.
Kombu is the Japanese word for an edible sea vegetable and a variety of bull kelp. It is packed with umami and as mentioned before, is used as one of the three main ingredients in to make dashi.
It is high in iodine, which is an essential element for our diet. Kombu is also high in iron, which helps carry oxygen to the cells.
I am using dried kombu for this soup recipe.
As with most soups, I am starting with onion, garlic and carrots.
Carrots are beautifully vibrant and high in nutrients that are especially great for eye health.
Having dried shiitake mushrooms on hand is always great. They can easily be rehydrated and add great flavor to any dish.
Compounds in shiitake may help fight cancer, boost immunity, and support heart health.
Please leave your review for this Japanese style vegetable and dumpling soup in the comment section below.
Steps
1 Done | Quick PrepWash and dry the carrot, baby bok choy and green onions. Slice the carrot in a bias or cut into equal size chunks. I do not peel my carrots as the skin is nutrient rich. Peel and slice the onion. Crush, peel and thinly slice the garlic. Get the remaining ingredients out and ready. |
2 Done | Rehydrate the Dried ShiitakeAdd the dried shiitake to a bowl then cover with boiling hot water. Allow to sit and rehydrate while you start on the soup. |
3 Done | Make The SoupHeat a soup pot on high heat. Once hot add the oil and lower the heat to medium low. Add the carrot and onion, sauté for a couple of minutes then add the garlic and dried kombu. Next, add the broth, cover and bring up to a simmer on medium heat. Allow to simmer for 10-15 minutes then slice the rehydrated shiitake and add to the soup pot along with the soaking liquid. Lastly, add the baby bok choy, soy sauce and rice vinegar. Get a spoon to taste the broth and adjust seasoning if needed. |
4 Done | Cook or Steam the DumplingsYou can add the frozen dumplings to the soup and boil for a couple of minutes or cook them in a skillet. I like to add them to a hot skillet with a bit of oil followed by 1/2 cup of water then cover the skillet and allow the dumplings to steam. Once the water has evaporated the remaining oil will lightly fry the bottoms. |
5 Done | ServeLadle the hot soup into bowls then add the dumplings, sliced green onion and chili garlic oil or chili crisp if desired. |
