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Vegan Dumplings in Sesame Miso Soup
May 6, 2024 by Kimberly
Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!
90 MINUTES
INTERMEDIATE
VEGAN
ASIAN
560 PER PORTION
COMFORT FOOD
UMAMI
EVERYDAY
DINNER
ALL YEAR
ABOUT THE RECIPE
Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.
How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.
How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.
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Hi, I'm Kimberly.
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![Vegan Dumplings in Sesame Miso Soup Vegan Dumplings in Sesame Miso Soup](https://thezett.com/wp-content/uploads/2024/04/Zubereitung-Hero-9.webp)
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INGREDIENTS
FOR 4 PORTIONS
DOUGH
- 32 store-bought or homemade dumpling wrapper
FILLING
- 200g mushrooms (7 oz)
- 200g napa cabbage (7 oz)
- 3 spring onions
- 1 carrot
- 1/2 tsp ginger
- 3 garlic cloves, grated
- 1 tbsp cilantro
- 1 tbsp clarified butter
- 1 tbsp soy sauce
- 1/4 tsp sesame oil
- 1/8 tsp ground white pepper
SESAME MISO SOUP
- 800ml water (3.5 cups)
- 6 tbsp tahini
- 4 tbsp white miso paste
- 2 tbsp crispy chili oil
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 2 tsp ginger, grated
- 2 tsp sugar
- 2 garlic cloves, grated
TOPPINGS
- cilantro
- crispy chili oil
- sesame seeds
![Vegan Dumplings in Sesame Miso Soup Vegan Dumplings in Sesame Miso Soup](https://thezett.com/wp-content/uploads/2024/04/Zutaten-10.webp)
ACTIVE: 30 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- vegetable peeler
- salad spinner
- large frying pan
- two medium-sized pots
- large plate
- Prepare dumpling wrappers or defrost store-bought ones.
- Peel and finely chop or grate the ginger. Set aside.
- Peel and finely chop or press the garlic cloves. Set aside.
- Clean the mushrooms and dice them into small pieces. Set aside.
- Chop the napa cabbage into small pieces and wash it. Set aside.
- Peel and finely dice the carrots. Set aside.
- Pluck the cilantro leaves from the stems and finely chop them. Set aside.
- Separate the green and white parts of the green onions and slice both into fine rings. Set aside.
ACTIVE: 40 min
PASSIVE: 20 min
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