A tasty, hearty and simple vegetarian soup that's easy-to-make and healthy too. This recipe is a vegetarian version of a Ukrainian chicken dumpling soup classic. Tempeh and miso replace the chicken meat and broth and the rest is just as it should be.
200gtempehchopped into chunks about twice the size of the veg
750mlwater
1bay leaf
small bunch of parsleyor dill chopped
freshly ground black pepper
2tspwhite miso paste
Dumplings
50gwholemeal flour
1pinchsea salt
1egg
Instructions
In a large lidded saucepan, fry the onions in the oil over a low to moderate heat until translucent. This usually takes about three minutes.
1 tbsp sunflower oil, 1 onion
Add the carrot, celery and salt then stir. Fry for a minute, then add the potato.
1 large carrot, 1 celery stick, ½ tsp sea salt, 1 potato
Fry for a further minute, then add the tempeh.
200 g tempeh
Continue to fry for a further five minutes, stirring occasionally.
Add the water and bay leaf, clamp the lid on and bring to the boil.
750 ml water, 1 bay leaf
Add the parsley and pepper and turn the heat down to a simmer. Keep the lid on and cook for ten minutes.
small bunch of parsley, freshly ground black pepper
Meanwhile, take a spoonful or two of the hot stock out of the pan and mix it with the miso to form a runny paste. Stir this back into the pot whilst it's simmering.
2 tsp white miso paste
Taste the stock to ensure it's seasoned to your liking. If not add a little more salt.
Give everything a good stir.
Take teaspoonfuls of the dumpling dough (see below) and drop them gently into the soup. You can make four large dumplings or six smaller ones.
Put the lid back on and continue to simmer for fifteen to twenty minutes.
Ladle into bowls and scatter some fresh parsley over the top.
Dumplings
In a small mixing bowl, stir the flour and salt together.
50 g wholemeal flour, 1 pinch sea salt
Make a well in the centre and break in the egg. Using a flat bladed knife, stir from the inside out until you have a sticky dough. If it looks dry, add a little water. The dryer the dough, the tougher dumplings.
1 egg
Notes
Serves two people as a main and four as a light lunch.For less traditional, but lighter dumplings, add ½ teaspoon of baking powder to the flour.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.