Cabbage & Dumpling Soup
Submitted by meldodan
Hearty cabbage soup with homemade tofu and whole-wheat dumplings, seasoned with soy sauce and bay leaf. A cozy, plant-based bowl ready in one hour.
YIELD
4 servingsPREP
30 minCOOK
30 minREADY
60 minGolden sautéed cabbage swimming in a light, savory broth with plump little whole-wheat dumplings bobbing on top. This is the kind of soup that wraps around you like a warm blanket on a cold night.
The dumplings get their tender texture from blended tofu mixed into whole-wheat flour. They’re rolled into small balls and dropped right into the simmering broth, where they puff up and float to the surface when they’re done.
A splash of soy sauce stirred in at the end brings everything together with that savory umami depth. Finish each bowl with a scatter of chopped scallions for a bright, fresh bite.
Pro Tips
- Sauté the cabbage until it turns golden, not just wilted; that caramelization adds serious flavor to the broth
- Roll the dumplings small, about half an inch, so they cook through evenly
- Dilute the soy sauce in a ladle of broth before adding it to the pot for even seasoning
Ingredients
Directions
Dumplings: Blend tofu with water until smooth.
Sift dry ingredients.
Stir in tofu mixture.
Knead for 1 minute, form into ½ inch balls and set aside.
Soup: Mince core of cabbage and shred leaves finely.
Heat oil in soup pot.
Add cabbage and sauté over medium heat til golden.
Add water and bay leaf.
Return to a boil, add dumplings, cover and simmer for 15 to 20 minutes.
The dumplings should be floating on the top at this point.
Remove bay leaf.
Dilute soy sauce in a bit of the broth, add to the soup.
Simmer for another 5 minutes.
Serve, garnishing with scallions.
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