Tofu Veggie Dumpling Soup

As a vegetarian, there is very little that I miss, even though I am asked the question often “do you miss meat?” But the truth is- I don’t. I never feel deprived. I mean, the food at weddings can be better for us plant-centered folk, that’s for sure, but other than that, it is RARE that I miss meat (no pun intended).

I DO miss the comfort feeling of eating a bowl of wonton soup though and thus a star was born- tofu veggie dumpling soup. It’s even BETTER than wonton soup and more delicious and nutritious.

It is SO easy to make and takes under 30 minutes. The PERFECT weeknight meal! This healthy, warming recipe is going to be a go-to in your repertoire during these cold months.

Tofu Veggie Dumpling Soup

SERVING SIZE: 4-6 

PREP TIME: 5 MINS

COOK TIME: 15MINS MINS

INGREDIENTS

• 3 tbsp sesame oil

• 1 cup white onion, minced

• 2 tbsp ginger, minced

• 4 garlic cloves, minced

• 1.5 tsp crushed red pepper

• 6 cups vegetable stock

• 3 tbsp tamari or coconut aminos

• 2 large carrots, julienned

• 2 cups fresh spinach, packed

• 1 package dumplings (any flavor!)

• 1/2 tsp sea salt

• 1/2 bunch green onions, thinly sliced

• 1 tsp sesame seeds (black is great if you have)

INSTRUCTIONS

1. Heat sesame oil on medium heat. Once warm, add onions and cook for 2-3 minutes.

2. Next, sauté garlic and ginger in sesame oil until fragrant.

3. Slowly add vegetable stock and tamari Cook until simmering.

4. Gently add carrots and spinach and bring back to a simmer and cook until spinach is just wilted.

5. Gently add dumplings and let the soup boil for a few minutes until dumplings are warmed.

6. Top with green onions and sesame seeds. Enjoy!