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
Calories: 358kcal
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.
- After 45 minutes, add star anise pods and simmer 15 minutes more.
- While the broth simmers, spiralize carrot noodles and clean mushrooms and remove stems and set aside.
- Strain broth into a large bowl, discard vegetables and herbs and return broth to the pot.
- Turn heat on high and bring to a boil. Add frozen dumplings, carrot noodles and mushrooms and cook 3 minutes.
- Serve immediately with sriracha, sliced scallion, basil leaves and lie wedges.
Nutrition
Calories: 358kcal | Carbohydrates: 62g | Protein: 12g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 934mg | Potassium: 1016mg | Fiber: 11g | Sugar: 8g | Vitamin A: 10666IU | Vitamin C: 60mg | Calcium: 153mg | Iron: 11mg