Asian Edamame Veggie Dumpling Broth
with Sweetcorn & Spring Onion- Gluten/Gluten
- Sesame
- Soy
- Gluten
A dumpling soup is something to get excited about for two reasons. First, it’s super easy to make by cooking all the veggies and dumplings then simply adding them to the soup. Second, it’s a dumpling soup, isn’t that reason enough to give three cheers? *This recipe is under 650kcal per serving.*
Ingredients
3 clove
garlic
1
carrot
1 stalk
celery
1 bunch
spring onion
1 tin
sweetcorn
1 packet
Edamame, Hemp & Kumara Dumplings
(Contains: Gluten/Gluten, Sesame, Soy; )
1 sachet
Garlic & Herb Seasoning
1 sachet
vegetable stock powder
1 bunch
Asian Greens
Not included in your delivery
olive oil
1 tbs
soy sauce
(Contains: Soy, Gluten; )
2 tsp
sesame oil
(Contains: Sesame; )
3 cup
water
Nutrition Values
Utensils
Cooking Steps
• Finely chop garlic. Roughly chop Asian greens. Thinly slice carrot into half-moons. Thinly slice celery and spring onion. Drain the sweetcorn. • Heat a large deep frying pan (or saucepan) over high heat with a drizzle of olive oil. Cook sweetcorn, carrot and celery until lightly browned and tender, 4-5 minutes. • Add Asian greens and cook until wilted, 1-2 minutes. Transfer to a bowl and cover to keep warm.
TIP: Cover the pan with a lid if the corn kernels are “popping” out.
• Return the pan to medium heat with a drizzle of olive oil. When oil is hot, add edamame, hemp & kumara dumplings, flat-side down, in a single layer. • Cook until starting to brown, 1-2 minutes. Add a splash of water (watch out, it may spatter!) and cover with a lid or foil. Cook until dumplings are tender and water has evaporated, 4-5 minutes. • Transfer to a plate and cover to keep warm.
• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook garlic and garlic & herb seasoning until fragrant, 1-2 minutes. • Add soy sauce, sesame oil, the water and vegetable stock powder. Bring to a simmer and cook until slightly reduced, 2-3 minutes. • Return veggies to the pan and stir to combine. Season to taste.
• Divide Asian broth and veggies between bowls. Top with veggie dumplings. Garnish with spring onion. Enjoy!
