• YuHua Golnick

Vegan Dumpling Soup

Updated: Oct 5

This is where noodle soup meets wonton soup.

This noodle soup is so heartwarming and it reminds me of Taiwan's street food and those quick homemade lunches where I learned you can make noodle soup with pretty much anything that is in your fridge/freezer.


This dish was inspired by Taiwanese wonton soup and Korean dumpling soup. When I was executing this dish, I felt that if I were to only serve dumplings in the soup, it would just be too simple and unfulfilling, but then I was tired of serving noodle soups. So, I thought, why not combine it?!


I made the broth with the inspiration of Taiwanese wonton soup, which is made with shallot oil, fried shallot and white pepper. However, in order to make the broth more flavorful, I decided to combine another element from Taiwanese Chicken rice, which also utilizes shallot oil, but its not just your average shallot oil, it has soy sauce in it, which adds savory note to the dish and makes it more delicious if you ask me.

HOW TO MAKE BROTH

  • Use vegetable broth. (I used 1 Bou cube to about 5-6 cups of water)

  • Add frozen spinach and green onion once broth is simmering.

  • Add white pepper to your liking.

  • Make shallot oil by frying shallots over medium low heat until crispy. (I used 2 shallots and 1/4 cup of oil)

  • Take shallot out of oil, carefully add 2 tbsp of soy sauce and 1/2 tsp of sugar to oil. Simmer for 5 minutes on low heat.

  • Take 3-4 tbsp of it and stir into broth.

  • Save the rest for the bowls.

Vegan Dumpling Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 3-4 large bowls


INGREDIENTS:

  • 1-2 Bou vegetable bouillon cube or 5-6 cups of vegetable broth

  • 1 cup frozen or fresh spinach

  • 1/2 cup sliced scallions (1/4 reserved for garnishing)

  • white pepper

  • 1/4 cup oil

  • 2 shallots sliced

  • 2 tbsp soy sauce

  • 1/2 tsp sugar

  • 3-4 servings noodles of your choice (I used angel hair)

  • 3-4 servings of dumplings of your choice (I used my tofu and kimchi dumplings)

SHOP MY INGREDIENTS

INSTRUCTIONS:

  1. Add 1-2 Bou cube to about 5-6 cups of hot water. Stir until bouillon dissolves.

  2. Add frozen spinach and green onion once broth is simmering.

  3. Add white pepper to your liking.

  4. Heat oil over medium low heat.

  5. Add shallot to oil and fry until crispy.

  6. Take shallot out of oil, carefully add 2 tbsp of soy sauce and 1/2 tsp of sugar to oil.

  7. Simmer for 5 minutes on low heat.

  8. Turn off heat and add 3-4 tbsp of the shallot oil into broth. Stir to mix. (broth should have a shine to it)

  9. Add dumplings of your choice to the broth and simmer until it floats. (about 5-8 minutes. I used my tofu kimchi dumpling.)

  10. While the dumpling is cooking, bring a pot of hot water to boil and cook your favorite noodles.

  11. To assemble the noodle soup, add 1 tbsp of shallot oil to a bowl, add 1 1/2 cup of broth(without the dumplings), 1 serving of cooked noodle, dumplings, crispy fried shallots and garnish with some green onions.

  12. Serve hot and enjoy!


Did you make this recipe? I’d love to see your recreations!

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