This Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms pairs a super flavorful miso and herb broth with carrot noodles, enoki mushrooms and vegetable dumplings.
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This Vegan Dumping Soup is a hearty, healthy vegan bowl of goodness- from the rich, miso-infused broth, to the delicate, crunchy carrot noodles and enoki mushrooms.
It's all about the broth: the making of a flavor-bomb vegan soup base
To make the broth for the Vegan Dumpling Soup, you will need:
- Plenty of water
- Fresh ginger
- Fresh turmeric
- A carrot
- Some garlic cloves
- Fresh Parsley
- Scallions
- Miso paste
- Whole peppercorns
- Rice vinegar
- Red pepper flakes
- Ground coriander
- Mushroom spice/powder
- Sesame oil
- Fresh basil with stems
- Star anise pods
All you really need to do to make the broth is throw everything (except the star anise) into the pot- and wait. In the last 15 minutes of an hour of simmer time, you'll throw those little pods into the mix and let them infuse the broth with a hint of their sweet, spicy licorice-esque flavor.
Making the light and crisp carrot "noodles" for the Vegan Dumping Soup
With a good spiralizer, you can make "noodles" out of pretty much any veggie (except ya know, maybe asparagus or a radish- let's not be ridiculous).
The noodles are super easy to make, and can be used in a variety of dishes- from faux pasta, to noodle bowls and salads.
I like to either serve the "noodles" raw, or very briefly cooked, so that they maintain some texture and shape.
Once you've got your broth simmered and strained, and your noodles made, it's only a matter of minutes until the soup is ready to serve! Just add the frozen dumplings, carrot noodles and enoki mushrooms to the broth, boil a few minutes and it's ready!
Serve it with sriracha, lime wedges, thinly sliced scallion and fresh basil leaves and let everyone customize their own bowl.
Bon appetit!
Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms
Equipment
- sprializer*
Ingredients
Broth
- 1 cup rough chopped parsley with stems
- 2 oz fresh ginger
- 2 oz fresh turmeric
- 1 medium carrot
- 3 whole garlic cloves
- 1 cup rough chopped parsley with stems
- 3 scallions
- 3 tablespoon miso paste
- ½ teaspoon
whole peppercorns
- 1 tablespoon
seasoned rice vinegar*
- ½ teaspoon
red pepper flakes
- ¾ teaspoon
ground coriander
- 1 teaspoon
mushroom powder*
- ½ teaspoon
sesame oil
- 1 cup
fresh basil with stems
- 2
star anise pods
Soup Add-Ins
- 2
large carrots, spiralized
- 7 oz
enoki mushrooms, cleaned/woody stems removed
- 12 oz
frozen vegetable gyoza/dumplings
Garnish/Serving
- lime wedges
- sriracha sauce
- thinly sliced scallions
- fresh basil leaves
Instructions
- Make the broth: add all broth ingredients except star anise to a stock pot. Bring to a boil, cover, and reduce heat to med-low and simmer 45 minutes. 2. After 45 minutes, add star anise pods and simmer 15 minutes more. 3. While the broth simmers, spiralize carrot noodles and clean mushrooms and remove stems and set aside. 4. Strain broth into a large bowl, discard vegetables and herbs and return broth to the pot. 5. Turn heat on high and bring to a boil. Add frozen dumplings, carrot noodles and mushrooms and cook 3 minutes. 6. Serve immediately with sriracha, sliced scallion, basil leaves and lie wedges.
*Notes/Substitutions:
You can get spiralizers on Amazon, Target or even sometimes Aldi- ranging from $5-$50. This one is a great value.
Any rice vinegar you have on hand will work if you don't have the seasoned variety.
I love this Trader Joe’s Mushroom & Company Multipurpose UMAMI Seasoning Blend, and use it in a variety of dishes for an umami boost. While Trader Joe's version is my favorite, there are some others on the market as well, available on Amazon- and at some speciality markets.
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