Ingredients

Soup

• 200g kimchi
• 200g sliced mushrooms
• 4 baby bok choy
• 1 spring onion finely sliced
• 2 tbsp Korean spicy chilli sauce
• 500mls vegetable broth

Dumplings

• 20 round dumpling wrappers
• 100g mushrooms, finely diced
• 1tsp finely diced ginger
• 1tsp finely diced garlic
• 100g cooked spinach
• 100g tofu, crumbled
• 1 scoop Green Shot

Method

Begin making dumplings by combining all dumpling ingredients together in a bowl.

Then spoon the mixture into the dumpling wrappers, folding into half moon shapes and sealing with a little water.

For the soup, combine Kimchi, hot sauce and vegetable broth into a pot and bring to a simmer. If you are using store bought dumplings, add the scoop of Green Shot to your soup mixture instead of the dumpling mixture. 

Add the dumplings to the soup and cook until they are just cooked through, about 4 to 5 minutes.

Then add the sliced mushrooms, spring onions and bok choy, cooking for a further 3 minutes.

Serve into four bowls.