20 Minute Midweek Vegan Dumpling Soup

Serves: 2 Prep: 5_mins Cook: 10_mins


1 inch ginger, minced

2 cloves garlic, minced

700ml vegetable stock

1 tsp Biona Tamari Soya Sauce

1 tbsp miso paste

10 vegan dumplings/gyozas, frozen

2 nests of Biona Spelt Asia Noodles

75g carrots, cut into matchsticks

70g pak choi, chopped

1 spring onion, sliced, to garnish

1 tsp chilli flakes, to garnish 

½ tsp sesame seeds, to garnish 


  1. Heat a saucepan over medium heat. Add the ginger and garlic, and sauté for 2 minutes, until fragrant. 

  2. Add in the vegetable broth, soy sauce and miso paste. Bring the soup to a boil, then add the frozen dumplings, noodles, carrots and pak choi.

  3. Allow to simmer over low to medium heat for around 4 minutes until the dumplings are cooked through and the noodles are soft. 

  4. Transfer to bowls and garnish with the spring onion, chilli flakes and sesame seeds. Enjoy as a cosy midweek meal!

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