🥟 Vegan Dumpling Soup

Comforting, cozy, and full of flavor—perfect for any day

Serves: 3–4
Time: ~30 minutes

🥬 Ingredients

Dumplings

• 30–35 vegan dumplings (store-bought or homemade)

Soup Base

• 1 tbsp sesame oil (or neutral oil)

• 3 cloves garlic, minced

• 1 tsp fresh ginger, grated

• 6 cups vegetable broth

• 2 tbsp soy sauce or tamari

• 1 tsp rice vinegar

• ½ tsp white or black pepper

• 1 tsp chili oil (optional)

Add-Ins

• 1 cup mushrooms, sliced

• 1 cup bok choy or napa cabbage, chopped

• ½ cup carrots, thinly sliced

• 2 spring onions, sliced

• Tofu cubes (optional)

🍲 Instructions

1. Heat oil in a pot. Sauté garlic and ginger until fragrant (30 seconds).

2. Add mushrooms and carrots; cook 2–3 minutes.

3. Pour in broth, soy sauce, vinegar, pepper, and chili oil. Bring to a gentle boil.

4. Add dumplings and simmer 5–7 minutes (until they float and are tender).

5. Add bok choy and tofu; simmer 1–2 minutes.

6. Taste and adjust seasoning.

7. Garnish with spring onions.

✨ Tips & Variations

• Gyoza-style: Add a splash of toasted sesame oil at the end.

• Spicy: Stir in gochujang or extra chili oil.

• Noodle upgrade: Add rice noodles or glass noodles.

• Protein boost: Use edamame or extra tofu.