Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms
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.
Servings: 4
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.