Double Asian Edamame Veggie Dumpling Broth
with Asian Greens & Spring Onion
- Soy
- Gluten
- Sesame
- Wheat
- May contain traces of allergens
- Almond
- Cashew
- Eggs
- Fish
- Gluten
- Milk
- Sesame
- Wheat
Ingredients
2
Garlic
1 sachet
Vegetable Stock Powder
1 tin
Sweetcorn
1 packet
Char Siu Paste
(Contains: Soy; May be present: Almond, Cashew, Eggs, Fish, Gluten, Milk, Sesame, Wheat)
1
Celery
1
Spring Onion
1 packet
Ginger Paste
1
Carrot
1
Asian Greens
Edamame, Hemp & Kumara Dumplings
(Contains: Soy, Gluten, Sesame; )
1 packet
Sweet Soy Seasoning
(Contains: Soy, Gluten, Wheat; )
Nutrition Values
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 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.
Custom Recipe: If you've doubled your veggie dumplings, cook in batches for best results!
• Return the saucepan to medium-high heat with a drizzle of olive oil. Cook garlic, ginger paste and sweet soy seasoning until fragrant, 1-2 minutes. • Add the soy sauce, sesame oil, the water, char siu paste (see ingredients) 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.
• Divide char siu broth and veggies between bowls. Top with veggie dumplings. • Garnish with spring onion to serve. Enjoy!
