Dumpling Soup with Mushroom & Bok Choy
Updated: Oct 8, 2019
Dumpling soup for the soul, because nothing is more nourishing than a warm bowl of soup! Melt in your mouth delicious, these little morsels are perfect for the winter evenings.
I always loved wonton soup. Little pockets filled with vegetables dumped in a flavoursome broth. Really so good!
This recipe began when I was looking for gluten free wonton wrappers. Did not find many options and the ones that were available would either fall apart in the soup or were way too chewy.
The dumplings idea came in from there as I loved the soft veggie balls in the broth. Its so satisfying and cozy.
As this soup heavily relies on a flavourful broth its important that it is made well too.
Crumbled tofu with eggs (which works as a binder) along with flavourful curry pastes makes these balls perfect as a dumpling idea.These are soft, melt in your mouth and protein packed. Little dollops of goodness. So good !!
The broth is a delicious combination of vegetables and flavours which can be customized as per your taste! Actually the broth does not require any vegetables but you could take your pick. Yay or Nah!!
So….what do you think??? Have I convinced you to give homemade Dumpling Soup a go? I promise it is WORTH IT! They taste absolutely incredible. You will be amazed!
Dumpling Soup with Mushroom and Bok Choy
Preparation time: 30 minutes
Cooking time: 30 minutes
300 grams tofu (medium soft works fine)
1 tablespoon of cooked rice
1 large egg
1 tablespoon cornflour (or a little more)
1 teaspoon ginger chopped
1 teaspoon green curry paste
1 teaspoon red curry paste (or sriracha)
1 tablespoon chopped green onion
1 tablespoon peanut oil (or any other)
1 litre vegetable stock
1 teaspoon brown sugar
3-4 teaspoons lime juice
1 head bok choy
4 sliced button mushrooms
1 teaspoon chopped ginger
1 teaspoon chopped garlic
1 tablespoon coarsely chopped spring onions (optional)
Mix all the ingredients for the dumplings tofu, rice, eggs, corn flour, both the pastes, ginger and chopped spring onion.
Add a pinch of salt, keeping in mind that the curry paste has salt.
Adjust the quantity of cornflour (as it acts as a binding factor) depending on size of the egg and softness of the tofu.
Make lemon size balls from the paste. The mixture should yield around 18 balls.
For cooking, you can use either a Paniyaram / Aebleskiver pan or the oven
If using the Paniyaram / Aebleskiver pan, brush the pan with half a teaspoon of oil and add the balls and cook for 10 to 12 minutes. Turn the balls till the outside is lightly golden and roasted.
In case baking the balls, preheat the oven to 220 degrees Celsius and bake for 45 minutes on a cookie sheet lined on a parchment paper. Ensure that the outside is well roasted.
Cook the vegetable stock at medium heat.
Add ginger, garlic and mushrooms, till the vegetables are well cooked.
Add bok choy and cook briefly.
Drop the cooked dumplings and serve immediately topped with spring onion and lemon juice.
A dash of black sesame oil can also be used to top the soup for added flavour.
Dumplings are soft when hot, so allow it to cool before putting them in the soup , to avoid from falling apart.
Mint & lemongrass may be added to the soup for more flavours.