Dumplings and vegie soup

There is nothing as satisfying as making a big pot of vegies with extras to eat over a few nights.  I found a recipe for Vegetable Dumpling Soup on One Hot Stove blog.  It sounded simple but it was also made in her instant pot.  I don't have one but the premise of cooking dumplings in a vegetable soup converted easily to a stockpot.

I added more vegetables than One Hot Stove based on colour (though the purple cabbage faded  in colour a lot once cooked!) and trying to make it appealing to Sylvia.  I would have added onion and carrot if I wasn't aiming to appeal to her.

I spent some time frying up the tofu and vegies in my cast iron frying pan and steaming the dumplings before putting everything together.  It was deliciously substantial.  I had just bought a dried seaweed, shallot and gluten swirl mix for garnishing soups.  This was perfect to use here.

It wasn't a hit with Sylvia.  She just wanted to eat dumplings and tofu.  I was happy there was a meal for her but it was not as expected.  Since then we have mostly eaten our dumplings panfried with various side dishes.  I might return to this soup at some stage but I guess I would probably amend it to what was about.  The below recipe is wide open to changes, depending on preferences and availability.

More Dumplings recipes from Green Gourmet Giraffe blog:

• Gyoza with mushrooms and lime leaves (v)
• Steamed vegetarian dumplings (v)
  
• Steamed vegetarian dumplings (Nicki's) 
• Wanton Dumplings in Ginger Broth (v)
  

Dumplings and vegie soup
Serves about 4

500g tofu
Neutral oil
1/3 cup chopped dried shitake mushrooms
3 cups boiling water
2 cups cabbage
4-6 medium button mushrooms
1 capsicum
1 small brunch of broccolini
3 cloves garlic
1/2 tsp ginger powder, crushed
1/4 tsp chilli paste
375g frozen vegetable dumplings
1 tbsp white miso
1 tbsp tamari
1 tbsp mirin
1 cup hot water
Dried seaweed garnish

• Press tofu.  (I used a garlic press.)
  
• Place dried mushrooms and 3 cup boiling water in a small mixing bowl.  Set aside to soak.
• Prepare vegetables:
• finely chop cabbage, 
• thickly slice and roughly chop mushrooms, 
• thickly slice capsicum into batons and halve,
  
• chop broccolini into 7cm stalks, and slice any really thick ones 
• Lightly season and then fry tofu in 1-2 tbsp oil until golden brown.  (I used a cast iron frypan.)
  
• Heat a drizzle of oil in a heated stockpot and stir in garlic, then add chopped vegetables (except broccolini).  Stir and fry for about 5 minutes or until wilted.
• Pour in soaked mushrooms, soaking liquid and fried tofu into stockpot.  Bring to the boil and reduce to a simmer.
  
• Place steaming basket over stockpot.  Place frozen dumplings and then broccolini in the basket and put lid on it.
• Simmer soup with steaming basket on it for about 10-12 minutes or until dumplings almost cooked.
• While the soup cooks, gradually mix about half a cup of hot water into the white miso in a small mixing bowl.  Add tamari and mirin.  
• Tip dumplings, broccolini and miso liquid into the stockpot.  Swish another half cup of hot water in the miso mixing bowl to rinse out any flavours and tip this into the stockpot.
• Warm the soup and serve in soup bowls
  
• Garnish each bowl with sprinkle of dried seaweed.
  

On the stereo:
"Earthquakin' " by the Porkers