Kimchi Dumpling Soup

Servings 4, Prep time 40 (15 if you use bought vegetable dumplings)

Ingredients

Soup 

• 200g Kimchi
• 200g sliced mushrooms
• 4 baby bok choy
• 1 spring onion finely sliced
• 2tbsp Korean spicy chilli sauce
• 500mls The Little Bone Broth Company vegetable broth

Dumplings

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

Method

• Begin making dumplings by combining all dumpling ingredients
• Then divide the mixture into the dumpling wrapper filling them as you go, folding into half moon shapes and sealing with a little water
• If you are using store bought dumplings add Green Shot to soup mixture
• For the soup combine Kimchi, hot sauce and vegetable broth and bring to a simmer. If you are using store bought dumplings add a scoop of Green Shot to the soup mixture
• Add the dumplings to the soup and cook for 7 minutes
• Then add the sliced mushrooms, spring onions and bok choy, cooking for a further 3 minutes
• Separate into bowl and serve