Vegan Tom Yum Soup with Spinach Tofu Dumplings

Vegan Tom Yum Soup with Spinach Dumplings. Best when you're craving a comforting soup packed with flavors! Comes together in only 30 minutes! What's not to love?

The Recipe 

Vegan tom yum soup with spinach tofu dumplings

Ingredients

For the soup:

1 teaspoon vegetable oil

1 tablespoon ginger, grated

3 teaspoons vegan tom yum paste

8 stems of rainbow chard

13.5 ounces / 400 ml coconut milk

1 3/4 cups / 400 ml vegetable broth

2 tablespoons soy sauce

For the dumplings:

16 ounces / 454  silken tofu

5 ounces / 140 fresh spinach, chopped

1 teaspoon salt

dash of crushed pepper

3/4 cup / 100 g panko crumbs (sub in bread crumbs)

10 tablespoons rice flour

1 tablespoon hoisin sauce

1 small shallot, chopped

1 garlic clove, rated

vegetable oil for cooking

Instructions

1. In a bowl combine tofu, spinach, panko crumbs, rice flour, hoisin sauce, shallots, garlic, salt and pepper. Put aside.

2. In a pot heat 1 teaspoon vegetable oil and cook ginger and tom yum paste for about 1/2 minute. Add rainbow chard and cook for a few minutes. Add coconut milk, vegetable broth, soy sauce and let simmer for about 15-20 minutes.

3. Take the bowl with the tofu and form small balls.

4. In a pan heat some vegetable oil and cook the dumplings on both sides until golden brown. Add to the soup and let simmer for about 5 minutes. ENJOY!

Serve with some cooked basmati rice and soy sauce, if desired!