Description
Inspired by my renowned Vegan Tantanmen, Dumpling Noodle Soup with Sesame Broth combines the richness of sesame with the umami goodness of dumplings.
Ingredients
Units
Scale
- 8-10 frozen dumplings
- 2 servings of noodles of choice
- 4 heads of bok choy (or other greens)
- 1 liter water
Sauce:
- 2 tbsp sesame paste (or tahini)
- 2 tbsp miso paste (white or red miso work)
- 2 tbsp rice vinegar
- 2 tsp chili powder (or chili flakes)
- 4 tsp soy sauce
- 4 tsp sugar
- 200 ml soy milk
Garnish (optional)
- 1 scallion (thinly sliced)
- Toasted sesame seeds
- Chili oil (or hot sauce)
Instructions
Prepare the Sauce:
- Divide the sauce ingredients into two separate bowls.
- Mix well in each bowl.
Cook the Noodles and Dumplings:
- In a pot, bring 1 liter (4 cups) of water to a boil.
- Add the noodles and frozen dumplings. Cook for 5 minutes. During the last 2 minutes, add the bok choy to the pot.
- Rinse the noodles under cold water to prevent sticking.
- Keep the cooking water aside for later. Carefully drain the cooked noodles, dumplings, and bok choy.
Assemble the Bowls:
- In the two bowls: Divide the soy milk. Add enough of the reserved cooking water to each bowl (about one bowl’s worth).
- Place the cooked noodles, dumplings, and bok choy into the bowls. Top each bowl with chopped scallion, toasted sesame seeds and a drizzle of chili oil.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1
- Calories: 584
- Sugar: 17.7g
- Sodium: 1885mg
- Fat: 20.8g
- Saturated Fat: 2.6g
- Carbohydrates: 83.7g (30%)
- Fiber: 7.7g
- Protein: 19.1g
- Cholesterol: 0mg