Soups
Japanese pumpkin dumplings in dashi broth (Matthew Kenney)
Use leftover mushrooms in stock or fry with garlic and olive oil and spread on toast.
TM5TM6TM7
Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 130 min
- Total
- 130 min
- Yield
- 6 portions
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- Category
- Soups
- Time
- Over 1 hour
- Nutrition
- Under 500 kcal
- Diet
- VeganPlant-based
- Difficulty
- Easy
- fresh Swiss brown mushrooms
- 450 g
- water
- 1.4 kg
- kombu
- 30 g
- fresh shiitake mushrooms
- 450 g
- cinnamon quills
- 2.5
- tamari
- 60 g
- flaked coconut
- 85 g
- japanese pumpkin
- 500 g
- water
- 1.3 kg
- rice wine vinegar
- 15 g
- coconut oil
- 15 g
- tamari
- 30 g
- fresh ginger
- 1.5 tsp
- agave syrup
- 15 g
- round wonton wrappers
- 20
- micro herb
- micro herb
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 10.9 g
- Energy
- 1,104.2 kJ
- Calories
- 263.9 kcal
- Fat
- 10.4 g
- Fibre
- 3.6 g
- Carbohydrates
- 36.6 g
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