Vegan Umami Broth & Bok Choy Dumpling Soup
‘Umami’ is the literal translation of ‘deliciousness’ in Japanese. It is the 5th basic taste, and usually described as ‘meaty’ although you can taste it in Parmesan, mushrooms, seaweed or miso. This beautiful vegan bok choy dumpling soup is rich, nutritious and soul warming.
For the broth
1 tbsp Sesame oil (we love Lee Kum Kee)
2 medium onions, unpeeled, thinly sliced
2 medium carrot, unpeeled, thinly sliced (we love Wilcox)
1 celery stalk, thinly sliced
1 head of garlic, unpeeled halved crosswise
A handful parsley (we love Superb Herb)
5 black peppercorns
2 tbsp white miso
10 dried shiitake mushrooms
2 pieces kombu /seaweed
Coriander (we love Superb Herb)
1 lime, cut into wedges
1 spring onion, finely sliced
1 red chilli, thinly sliced
Soy Sauce (we love Lee Kum Kee)
1 pack of bok choy dumpling (we love United Food Co)
We used a Le Creuset casserole dish to prepare the broth.
- In a deep casserole dish over a medium heat, sautee carrots, celery, onions and garlic in a drizzle of sesame oil until you get a little colour on the veggies – around 10 minutes.
- Add the parsley, peppercorns, miso, shiitake and kombu. Stir well and cook for a further 2 minutes. Cover the veggies with water – roughly 1.5L. Bring to a gentle simmer and cook for an hour.
- Strain the stock and pop back on the heat and bring to a medium simmer. Add the Chilli and soy to taste.
- Cook the dumplings in the stock as per packet instructions.
- Serve and garnish with some coriander, spring onions and lime wedges.