Vegetable and Tofu Dumplings in Turmeric and Coconut Soup
Let's talk texture because this wholesome bowl has it all, from slippery, slurpable tofu dumplings, to a velvety coconutty broth, just-tender greens and crunchy fried shallots on top. It's a lot, but...
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Cooking tools:
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Stove
- Wooden spoon
- Measuring cup
- Microwave
- Plate
- Ladle
- Mixing bowl
Ingredients
- 1 eschalot
- 1 head broccoli
- 100g Swiss brown mushrooms
- 1 tsp ground turmeric
- 25g chilli bean paste *
- 20g miso paste
- 200ml coconut milk
- ½ vegetable stock cube *
- 275g vegetable and tofu dumplings
- 60g baby spinach leaves
- 20g crispy shallots
- 2 tsp vegetable oil
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