Here’s a Vegan Dumpling Soup recipe for you:

Ingredients:

For the Dumplings:

• 1 cup finely chopped mushrooms (shiitake or cremini work well)
• 1 cup finely chopped Napa cabbage
• 1/2 cup shredded carrots
• 1/2 cup finely chopped tofu (firm or extra firm)
• 2 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 2 green onions, finely chopped
• 1 tablespoon soy sauce (or tamari for a gluten-free option)
• 1 teaspoon sesame oil
• Vegan dumpling wrappers

For the Soup:

• 6 cups vegetable broth
• 1 carrot, sliced into rounds
• 1 cup snow peas, trimmed and halved
• 2-3 baby bok choy, chopped
• 1-inch piece of fresh ginger, sliced into thin strips
• 2-3 cloves garlic, minced
• 1 tablespoon soy sauce (or tamari)
• 1 teaspoon sesame oil
• Salt and pepper to taste

Instructions:

1. Prepare the Dumplings:
   • In a large mixing bowl, combine the chopped mushrooms, Napa cabbage, shredded carrots, tofu, garlic, ginger, green onions, soy sauce, and sesame oil. Mix well.
2. Assemble the Dumplings:
   • Take a vegan dumpling wrapper and place a teaspoon of the filling in the center.
   • Moisten the edges of the wrapper with a little water and fold it in half to create a half-moon shape. Press the edges to seal.
   • Repeat with the remaining wrappers and filling.
3. Prepare the Soup:
   • In a large soup pot, heat a bit of oil over medium heat. Add the ginger and garlic, and sauté for about a minute until fragrant.
4. Pour in the vegetable broth and bring it to a simmer.
5. Add the sliced carrots and snow peas. Cook for 2-3 minutes until they begin to soften.
6. Carefully drop the dumplings into the simmering broth and cook for about 5-7 minutes until they float to the surface and are cooked through. You can gently stir to prevent sticking.
7. Add the chopped baby bok choy to the soup and cook for an additional 2-3 minutes, or until the bok choy is tender.
8. Season the soup with soy sauce, sesame oil, salt, and pepper to taste.
9. Serve hot, and garnish with additional green onions or cilantro, if desired.

Enjoy your Vegan Dumpling Soup! It’s a comforting and flavorful dish that combines the goodness of dumplings with a delicious, nourishing broth.

Here’s an approximate breakdown of the nutritional values for the Vegan Dumpling Soup recipe. Please note that these values are estimates and can vary based on the specific brands and quantities of ingredients you use. The values provided are for one serving of soup with a few dumplings; adjust as needed based on your portion size.

Note: The nutritional values provided do not include additional garnishes or optional ingredients like cilantro.

• Calories: Approximately 150-200 calories per serving (without additional garnishes).
• Protein: Around 6-8 grams per serving.
• Carbohydrates: Approximately 20-25 grams per serving.
• Dietary Fiber: About 4-6 grams per serving.
• Fat: Roughly 6-8 grams per serving.
• Sodium: The sodium content can vary depending on the vegetable broth and soy sauce you use. Opt for low-sodium versions if you want to reduce sodium intake.
• Vitamins and Minerals: The soup provides vitamins and minerals, primarily from the vegetables and dumpling filling. You can expect a good amount of vitamin A, vitamin C, and various minerals like calcium and iron.

Keep in mind that these values are general estimates and can vary based on the specific ingredients and portion sizes you use. For precise nutritional information, it’s advisable to use a nutrition calculator or consult with a registered dietitian, especially if you have specific dietary concerns or goals.