Let’s get one thing straight, this week this lil corner of the globe has been FREEZING. Not to be dramatic but its like the white walkers have descended up in here. Regardless of weather, I absolutely love walking to and from work. It seems to set up my day on the way there and allows me to unwind and switch into home mode on the way home. I love getting the extra steps in (it’s around 2.6km each way) so I will do it rain or shine.
Thanks to the arctic blast of a week, we have had heaps of rain and getting home soaking wet and a little chilly means it’s definitely soup season. One of our favourite takeaway soups is a brothy, Asian style wonton soup, which I’ve never actually thought of to make myself. I always assumed they would be full of random ingredients that are impossible to buy and be one of those things you simply cannot recreate at home.
Recently, I found that our local supermarket has the most delicious vegan dumplings. We stumbled across Little Asia’s Mushroom and Cabbage dumplings and are instantly hooked. Such an easy go to to have in the freezer for a quick grab and go. As much as I love to spend time making my own when I can, sometimes it’s just not feasible. We work full days, have busy gym schedules and simply love a quick weeknight meal. Let me tell you this is my new go-to meal! I simply threw together things we had in the pantry and it seemed to work, combined with the delicious dumplings it was just the weeknight warmth we needed.
Winter Warming Dumpling Soup
- 2 Garlic Cloves (crushed and finely chopped)
- 2.5cm Ginger (grated)
- 3 Mushrooms
- 50g Lotus Root (We found this sliced and frozen at our fruit and veg store)
- 1 head of Bok Choi
- 1 Large spring onion
- 1 Pack of Little Aisa Vegan Dumplings (or 15 dumplings of your choice)
- 1.5L Vegetable Broth
- 2 Tbsp Soy Sauce
- 2 Tbsp Sambal Oelek
- 1 Tsp Sesame Oil
- Preheat oil in a wok. I like to use sesame oil because I think it adds taste but you can use any oil of your choice. Lightly fry garlic and ginger until golden.
- Add Lotus root and fry until softening and browning.
- Chop mushrooms, bok choi and the white of the spring onion saving the green for garnish. Add to the pan and lightly fry until cooked.
- Add vegetable broth, soy sauce and Sambal Oelek and bring to the boil.
- Add the dumplings and cook until they are softening and fully cooked throughout.
- Serve steaming hot in bowls and top with chopped green of spring onion.