Cabbage & Dumpling Soup (Vegan)
Vegan cabbage soup with tender tofu and whole-wheat dumplings in a soy-seasoned broth. Filling, nourishing, and completely plant-based.
YIELD
6 servingsPREP
10 minCOOK
25 minREADY
40 minNo butter, no cream, no eggs, and absolutely no compromise on comfort. This vegan cabbage soup delivers warmth and substance with homemade whole-wheat dumplings bound with blended tofu instead of the usual dairy.
The cabbage gets sautéed until golden before the water goes in, building a surprisingly rich broth from very little. Drop in those little tofu-flour dumplings and let them simmer until they float, a signal they’re cooked through and ready.
A tablespoon of soy sauce stirred into the broth at the end pulls all the flavors into focus. Top with chopped scallions and dig in.
Kitchen Tips
- Use firm tofu for the dumplings; silken tofu will make them fall apart
- Swap tamari for soy sauce if you need this to be gluten-free
- The dumplings float when done, so don’t lift the lid too early or you’ll lose steam
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.
Comments
