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Hey guys!

 

I'm Lauren. A model and health foodie. I eat a plant based, wholesome diet and live a health and fitness lifestyle. Here I will be reviewing vegan products so you don't have to spend your time trying them all before you find the best ones! I hope you enjoy this space and it helps you on your own journey to a healthy, happy, balanced body, mind and life.

 

 

 

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18 Jul 2019

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Miso Soup with Rice Noodles and Veggie Gyoza Dumplings

14 Aug 2017

 

 


My boyfriend is lucky enough to work at Nobu in London, so I decided to put a Japanese recipe together, with the help of my boyf! I know I'm all about simple recipes and this may look confusing (and super delicious!), but trust me, it's not as difficult as you think. It's good to push yourself and your comfort zone every now and then so I've chucked this recipe in! To be honest I never actually folded dumplings before and to my surprise, it was super easy! Make this for your friends, fam, or partner, and I'm sure they'll be impressed. There are so many amazing flavours in this dish, definitely one to try.

 

 

 

 

 

Miso Soup with Rice Noodles and Veggie Gyoza Dumplings

 

 

Ingredients

 

 

(Serves 3)

 

Miso soup:

2 tbsp miso paste

1 vegetable stock cube

500ml water

2 carrots (sliced)

1 cup broccoli (cut small)

200g thin rice noodles

150g tofu (or half a block) (cut into cubes)

 

Dumplings:

(makes around 12)

1 cup plain white flour

Water

150g tofu (other half of block)

2 tbsp soy sauce

1 onion

2 cups / 1 bag of spinach

 

Garnish:

White and black sesame seeds

1 spring onion (chopped)

 

Dipping sauce:

1 tbsp sesame oil

3 tbsp soy sauce

1 tbsp rice vinegar

1 tbsp agave syrup

 

 

Method

 

To make the dough for the dumplings start by adding water slowly to the flour and use your hands until it forms a dough. Knead with your hands for 5-10 minutes. Cover with a kitchen towel and let sit in a warm area to prove for 30 minutes.

 

Roll the dough back and forth with your hands and make long. Cut dough into 12 pieces around 2 inches thick. Roll each piece until very thin and cut out a circle using a round cup or glass.

                                                

For the dumpling filling, cook one onion in a pan until soft. Crumble in tofu and add soy sauce and spinach until everything is cooked (about 3-5 minutes).

 

Add about a heaped tsp of the filling onto the centre of each gyoza shell and fold over. Use a fork to press down around edge to close it up.   

 

Boil broccoli and carrots until half cooked, while you add a stock cube to a large pan of boiling water. Transfer the vegetables into the stock with the tofu and miso paste. Cook them for 5 minutes on a medium heat.

 

Heat a pan, add a splash of sesame oil and fry the gyoza dumplings until the bottom has browned, once browned add hot water until halfway passed the dumplings, put a lid on and steam on a high heat for 10 minutes. 

 

Add rice noodles to the broccoli and carrots, stir, and leave to cook for a couple of minutes. Check to see when your noodles are cooked.

 

Time to serve, transfer miso soup into your bowls, add dumplings on top and garnish with the chopped spring onion, sesame seeds, and optional fresh red chilli, with the dipping sauce on the side.

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