Dumpling & Broccolini Spicy Noodle Soup

Simone Peironnet | 3/31/2021

• prep time: 10
  

• cook time: 50
  

• total time: 1 hour

Servings: 4

Ingredients-Soup:

• 2 Tbsp Canola Oil
  
• 2 Tbsp Sesame Oil
  
• 1 Large Onion
  
• 1 Large Tomato
  
• 1.5 in Ginger Knob
  
• 8 Cloves Garlic
  
• 1 Cup Kimchi + Liquid It's Packed In
  
• 1 Cup Veggie Stock
  
• 3 Tbsp Gochujang
  
• 3 Tbsp Soy Sauce
  
• 1/4 Cup Dashi (you can make from soaking Shiitake Mushrooms for an hour)
  
• 1/4 Cup Sliced Shiitake Mushrooms OR 3 Whole Dried Shitaki Mushrooms
  
• 4 Tbsp Red Chili Flakes
  
• 4 Green Onions
  
• Salt, to taste
  
  

Ingredients-Toppings:

• Ramen Noodles
  
• 12 Frozen Dumplings (recipe coming soon!)
  
• 1 Small Bunch Broccolini
  
• 2 Tbsp Canola Oil
  
• 4 Tbsp Soy Sauce
  
• 1 Block Firm/Extra-Firm Tofu
  
• 1 Tbsp Olive Oil
  
• 1 Tbsp Cornstarch (to help make it extra crispy)
  
• 1 Tbsp Soy Sauce
  
• 2 Limes, halved
  
• 1 Bunch Thai Basil
  
• Green Onion Tops
  
• Salt, Pepper
  

Special Equipment: Blender

Instructions:

1. Set a deep pan on medium heat. Add your canola oil. While your oil is coming up to temp, dice your onion, garlic, ginger, and tomato. Set your ginger, garlic, and tomato aside. Add diced onions into pan, salt to draw out the moisture, and saute until softened, about 10 minutes. Once softened and fragrant, add ginger and garlic. Cook for a few minutes.
   
   
2. Chop the whites of your green onions, throw them into your pan. With a meatless base, green onion whites help give your base a thicker, meatier flavour. Add sesame oil to your pan, give the whole thing a good stir. Add your tomato and cook for a few minutes.
   
   
3. Preheat oven to 425°F for your roasted broccolini and tofu.
   
   
4. Pour your dashi and veggie stock into your pan and let cook for a few minutes. Transfer everything from your pan into your blender. Blend until smooth.
   
   
5. Pour your blended liquid back into your pot. Finely chop kimchi and add to mixture along with juice it's packed in. Add your soy sauce, Gochuchang, chilli flakes, shiitake mushrooms, and 6 cups of water. Bring to a boil, and then turn down to a simmer for 15 minutes.
   
   
6. While your soup is simmering, slice your broccolini into strips, toss in 4 tbsp soy sauce and canola oil. Put on lined baking sheet and put in oven for 15 minutes or until crisp. About halfway through, give your baking sheet a shake to make sure it's getting an even roast.
   
   
7. Cube your tofu, pat it down to decrease moisture, and toss it in olive oil, soy sauce, and cornstarch. Place on a lined a baking tray and throw in the oven for 15 minutes.
   
   
8. Steam your frozen (or fresh) dumplings and set aside.
   
   
9. Boil the water for your noodles. Make ramen noodles according to instructions on the packet.
   
   
10. Once your soup has finished simmering, taste, and salt. Once it's salted to your liking(which probably won't be much because of the soy sauce), it's time to assemble!
    
    
11. Divided between 4 bowls, add your soup and noodles. For each bowl, squeeze an entire half lime into it. Layer your roasted broccolini, steamed dumplings, and crispy tofu onto the top of your soup. Tear your leaves of Thai basil and top your soup. Add the greens of your green onions. Salt and pepper to taste.
    
    

12. Serve up and enjoy! Be mindful, it doesn't seem spicy at first but the longer you're eating it, the fiercer the burn.