Vegan Umami Dumpling Noodle Soup
Ingredients
- 15 dumpling wrappers
- 2 cups shredded cabbage
- 1 small carrot, shredded
- 1/2 cup edamame, roughly chopped
- 1 teaspoon pepper
- 1 tablespoon Yondu umami seasoning
- 2 small tomatoes, cubed
- 1 small potato, cubed
- 4 cups water
- 2 tablespoons Yondu umami seasoning
- noodles of choice
- green vegetables such as yu choy
- water for cooking
- oil for cooking
Preparation
Heat a non-stick pan with 1 tablespoon of oil and sauté carrot, cabbage, and edamame until cabbage is tender.
Season the vegetable mixture with 1 tablespoon Yondu umami seasoning and pepper, then dish out and let cool.
Place a spoonful of the filling onto the middle of each dumpling wrapper and pleat to seal.
In the same pan, add 2 teaspoons of oil and place the dumplings in one layer, slightly apart. Cook until the bottom turns slightly brown, then add a cup of water, cover with a lid, and cook over medium heat until all water has evaporated. Set aside.
In a heated pan with 1/2 tablespoon oil, sauté cubed tomatoes and potatoes for about 1 minute.
Add 4 cups of water and 2 tablespoons Yondu umami seasoning, cover with a lid, bring to a boil, then lower the heat to simmer until potatoes are fork-tender.
Remove the lid, taste and season if needed, then add green vegetables of choice and cook until tender.
Cook the noodles according to package directions.
To serve, place the cooked noodles in a bowl, ladle the umami broth with vegetables over them, and top with the potstickers.
