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Kimchi Dumpling Soup

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



  • 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


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



  • 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


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