Today's recipe is from Michelle of Sticks In Stones. She has it posted on Vegweb, where it received a lot of postive reviews!
2 vegan broth cubes (veg, mushroom, fake chicken, etc)
4 cups of water
1/2 cup shelled frozen edamame
4-6 vegan frozen Asian dumplings or pot stickers
equivalent of 1 cup of rice noodles/rice stick
1 cup frozen broccoli
handful of chopped dark greens: spinach, kale, or chard
soy sauce or tamari
hot chili oil, sesame oil
ginger - pureed, thinly sliced or minced
Boil the water on high in a medium sized pot and dissolve the cubes in the water.
Add the edamame and dumplings. Stir in a couple of tablespoons of soy sauce or tamari and the ginger.
Bring water to boil again. Cook for about 5 minutes.
Add the broccoli. Cook for another minute at medium heat.
Turn off the heat and add the rice noodles, making sure they are completely covered by liquid. Keep the pot on the burner to keep the soup hot, but not at a boil.
Let the pot sit for about 10 minutes on the burner or until the noodles are fully cooked, adding chopped greens to the pot to steam for the last few minutes.
Ladle into bowls, topping with chili oil, sesame oil and a squeeze of lime juice.
other additions: - thinly sliced or shredded carrot - miso (added to the bowl of soup) - sesame seeds sprinkled on top - chopped scallions - green beans instead of, or in addition to, broccoli
I make this soup every Tuesday after my yoga class - it is very fast, easy and filling. Enjoy!
Preparation time: 15 minute