Vegan Umami Dumpling Noodle Soup by @woon.heng made with @yondu.usa’s umami vegetable seasoning (AD)
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Recipe (yields 2-3 servings)
15 dumpling wrappers
2 cups shredded cabbage
1 small carrot, shredded
1/2 cup edamame, roughly chopped
1 teaspoon pepper
1 tablespoon @yondu.usa umami seasoning
2 small tomatoes, cubed
1 small potato, cubed
4 cups of water
2 tablespoons @yondu.usa umami seasoning
Others ingredients: noodles of choice (cook as directed), green vegetables (used YuChoy), water, oil for cooking
Potstickers: Heat a non-stick pan with 1 tablespoon of oil & sauté carrot, cabbage, edamame until the cabbage is tender. Season with @yondu.usa umami seasoning & pepper. Dish out & let cool. To make the dumpling, place a spoonful of filling onto the middle of the wrapper & pleat to seal. Using the same pan, add another 2 teaspoons of oil & add in the dumplings in one layer, slightly apart. Cook until the bottom turns slightly brown then add a cup of water. Cover it with a lid & cook over medium heat until all water has evaporated. Set aside.
Umami broth: In a heated pan with ½ tablespoons oil, sauté tomatoes & potatoes for about 1 min. Add in the water & season with 2 tablespoons of #yondu umami seasoning. Place a lid over, bring it to boil, then lower the heat to simmer & cook until potatoes are fork-tender. Remove the lid, taste test & season if needed then cook vegetables of choice until tender.
To serve, place cooked noodles in a bowl, then ladle the umami broth with vegetables over & top with potstickers.