Fan tan creamy dumpling soup
Serves Serves 3
Ingredients
Sauce:
1 tbsp Chinese black vinegar
2 tbsp chilli oil
1 tbsp sesame oil
2 tbsp crunchy peanut butter
1 tbsp tahini
3 tbsp soy sauce
3 large garlic cloves – chopped
1 tbsp minced ginger (fresh)
3 cups veggie stock
1 cup oat milk or canned coconut milk
1 large spring onion – thinly sliced
Dumplings – 5 per person
400g ramen noodles – fresh ideally
2 bunches of bok choy
Coriander and toasted sesame seeds to garnish
Instructions
If you don’t like spice cut the chilli oil out. To be honest, I added more chilli oil to my bowl but y’all know I looooovveee chilli. Also, adding the oat milk the chances of the soup splitting is high as seen in my pic but really who cares it still tasteyou could also sub oat milk for coconut milk.
Get a pot of water boiling.
Make the sauce, whisk it together until well combined.
In a larger pot, fry the ginger and garlic for a few minutes, add in the sauce ingredients with the stock.
Cook your dumplings in a pan as per the instructions on the packet.
When the dumplings are nearly done cook the noodles. When the have 30 seconds to go add the bok choy.
Turn the heat off the soup. Add in the oat milk and stir well.
Drain the noodles and bok choy and serve into three bowls. Pour the soup over the top, then add the dumplings and garnish with spring onion, coriander and the toasted sesame seeds.
Enjoy x
