20 Minute Midweek Vegan Dumpling Soup
Ingredients
1 inch ginger, minced
2 cloves garlic, minced
700ml vegetable stock
1 tsp Biona Tamari Soya Sauce
1 tbsp miso paste
10 vegan dumplings/gyozas, frozen
2 nests of Biona Spelt Asia Noodles
75g carrots, cut into matchsticks
70g pak choi, chopped
1 spring onion, sliced, to garnish
1 tsp chilli flakes, to garnish
½ tsp sesame seeds, to garnish
Method
Heat a saucepan over medium heat. Add the ginger and garlic, and sauté for 2 minutes, until fragrant.
Add in the vegetable broth, soy sauce and miso paste. Bring the soup to a boil, then add the frozen dumplings, noodles, carrots and pak choi.
Allow to simmer over low to medium heat for around 4 minutes until the dumplings are cooked through and the noodles are soft.
Transfer to bowls and garnish with the spring onion, chilli flakes and sesame seeds. Enjoy as a cosy midweek meal!
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