Easy Asian Veggie Dumpling Soup

I’m so excited about this recipe because it’s such a cool shortcut to make a really rockstar soup.  You use frozen vegetable dumplings….  I know, I think the actual response from my husband was “you mean you didn’t actually make these dumplings?”  Um, do you want to eat dinner at 7 tonight or 11?  I found the idea for this in a Men’s Health cookbook, weird place I know but I like to look in weird places to find ideas of recipes to veganize!  This recipe was so easy, and I felt amazing when I was steaming the dumplings in sake, over bok choy, as if I was an Asian food goddess or something.  But reality is that it was so quick and SO easy!  We drizzled in some sriracha before eating and it was perfect.  Enjoy!

First simmer the sake and nestle the frozen dumplings in a steamer basket over some bok choy leaves (so they don’t stick to the bottom of the steamer).  Try to leave some space in between.  Cover and steam under tender, approx 10 minutes.

While the dumplings steam, simmer the veggie broth and add the carrots and bok choy.  Cook the veggies for about 10 minutes or until they start to soften.

Next add the dumplings into the soup and cook for another couple minutes.

Ladle into bowls and drizzle with sesame oil, sriracha and sprinkle with fresh cilantro.  So easy! So healthy!  Enjoy!