Vermicelli Tofu Dumpling Soup

Ingredients

• Enough of dumpling skin
• 1 liter of water for boiling
• Filling Material:
• 30 grams of vermicelli that have been soaked in hot water
• 2 pcs small tofu
• 1 cup vege mix, stir fry until wilted
• 1 tbsp sesame oil
• To taste salt, pepper powder and mushroom broth

Soup Ingredients

• 2 cloves of garlic, puree
• 1 piece of ginger, puree
• 1 tbsp vegetable oil
• 500 ml water
• 3 lbs ear mushrooms, sliced ​​long
• 1 bunch pakcoy
• 1 tg scallion, sliced
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• Sw enough salt, pepper powder, sugar and mushroom broth

How to make

• * mix the tofu, vermicelli and vege mix into the chopper, just puree.
• * Add sesame oil, salt, pepper and mushroom broth, mix well, taste test.
• * Take a piece of dumpling skin, put 1 tsp of filling on it. Grease all sides with water as adhesive. Shape according to taste.
• * boil water, boil dumplings until they float, drain, set aside
• * make soup: saute garlic and ginger until fragrant, add water (if you have vegetable stock you can use) bring to a boil.
• * Enter the ear mushrooms, also add sesame oil, soy sauce, salt, pepper, sugar and mushroom broth to taste. Taste test.
• * Enter the pokcoy, wait until it wilts. Finally add the onions. Turn off the fire, lift.
• * serving: put some dumplings into a bowl, flush with soup. Serve warm

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