Delicious, flavorful, very simple ingredients, this soup is absolutely stunning! Make sure to have everything ready before starting. Chop and wash all your veggies. Get all the ingredients measured. Better organized you will be and simpler the recipe will be to make! Don’t hesitate to add or avoid to your taste!!! I love to cook asiatique food. It teaches you to be organized. I really used handy ingredients. Things we can find in any grocery store. Don’t hesitate to add your little touch of flavor if you are an expert to that kind of dishes! Allez C’est partie!!!
. For the broth
“I like to brush my veg with some miso paste and tossed them in the oven for couples of minutes at max temp! ” Little words of @d4dumplings, my dear friend who inspired me so much for this recipe! If you want to take his advice. He is tossed all his veggies in the oven before starting the recipe. With a little miso paste brushed on each of them. I haven’t tried it yet so if you do so, give me your feedback.
For the mixture
8 oz white mushroom
¼ of a white cabbage
2 cloves garlic
2 tbsp fresh ginger
2 tbsp sesame oil
4 tbsp soy sauce
2 tbsp honey or agave
2 tbsp cornstarch
For the broth
1 star of anise
1 little cardamom
2 cloves
½ White cabbage
1 box whole mushroom
4 Bok- Choi cabbages
Kale chard or Napa cabbage
4-5 greens onions.
1 garlic cloves
1 piece of fresh ginger
2 tbsp sesame oil
4 tbsp soy sauce
About 4-6 cups of water or broth
1 -2 tbsp miso paste.
1 pack of wontons (square or round)
Let’s start with the mixture, take all the vegetables and cut them into very small dice. Take a small pan, put some sesame oil along with some cooking oil and start sauté the vegetables with the minced ginger and crushed garlic. When all the juice evaporates, pour in the 2 tbsp sesame oil and soy sauce, stir and finally add the cornstarch mix and remove to a small bowl and set aside.
Prepare your dumplings.
Cover your working table with parchment paper or aluminum. Place a few dumplings on, and with a small tablespoon fill up each dumpling with the mixture. With very little water, brush the extremities. Close the dumplings.
Fold the dumpling wrapper in half, pinching it together at the meeting point at the top.
Take the side of the wrapper facing away from you, and fold one side of it in towards the middle.
Do the same on the other side. …
Finally, press and seal to make sure it’s airtight. Place them all on the baking sheet covered with parchment paper. Repeat for the rest of the dumplings
Prepare the broth.
Wash all your vegetables , cut the cabbage into chunks, the mushroom in thick slices and the bok Choi into half.
In a medium pot drop some sesame oil along with cooking oil and quickly, stir in the vegetables. Take the two cloves, and put one on each piece of ginger and garlic. Place them as well into the pot. Stir. Add the water. Bring it to a boil. Add the miso paste and stir energetically until all the paste has dissolved.
Taste!!! Maybe a little salt will be needed or some black pepper, I like a little more soy sauce at this point. Don’t hésitante to add some flavor to your taste before continuing on to the finishing of the recipe. Chop the greens, I used chards, we can use kale, Napa cabbage as well. Add the dumplings and greens along with the greens onions and serve!!
Place dumpling into the soup bowl, cover with broth and vegetables. Add a little more green onion and here you’ll have it!
Ps: You can add some chili oil on each serving bowl to spice up the dish. And some toasted sesame to flavor the dish a little more. And if you really want to serve it as I see it most often, add a fried egg on top or a hard boil egg ( actually, place eggs into a pot, cover with cold water, start boiling, and cook for 6 minutes exactly from when it starts boiling. Remove from heat and water. Let it cool down and peel off the skin. Cut in half, the yolk should be just cooked! Fresh ground pepper) add to your soup and you will enjoy !
I will never say it enough!!!”please pardon me on my misspellings, and don’t hesitate to contact me if you have any questions!!!
