Easy Vegan Dumpling Knots Soup (Mian Geda)

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This is one of those awesome, filling, warm soups that my mother used to make for me when I was young.

It’s kind of like in between noodles and dumplings, but I call it the lazy version, because you literally just mix up some flour and water and toss it in. There’s no need for kneading, or anything!

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I will say that I changed it from how it is usually made (with refined white flour). I used over half of whole wheat pastry flour, and also some brown rice flour. I wasn’t sure how brown rice flour would turn out here, but surprisingly, it was brilliant! I can barely tell the difference between this version and the traditional one!

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This kind of soup is SUPER easy to make, doesn’t take long at all and doesn’t even use that much ingredients.

Also, this is perfect to have in winter and cold water because it MAKES YOU SWEAT like crazy! I just had a bowl and I’m still feeling hot, haha!

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Easy Vegan Dumpling Knots Soup (Mian Geda)

1 tablespoon extra light olive oil
2 Roma tomatoes
3 fresh shiitake mushrooms
3 1/2 cups water
3/4 cup & 1 tablespoon whole wheat pastry flour
1/2 cup brown rice flour
1 tablespoon arrowroot
1/4 teaspoon Himalayan/sea salt
1 cup water
1 large bok choy
1 teaspoon sesame oil
3/4 teaspoon Himalayan/sea salt
A few sprinkles ground pepper
1 scallion

Chop the tomatoes in small pieces, de-stem the shiitake mushrooms and slice it thinly. Chop the bok choy in half, then in half, and then in half again. Chop the scallions into small rings.

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In a large bowl, combine the whole wheat pastry flour, brown rice flour, arrowroot, 1/4 teaspoon salt and 1 cup water. Mix it well until it’s all mushy and even.
Add a tablespoon of extra light olive oil in a medium saucepan and add the tomatoes and shiitake mushrooms. Turn the heat to medium high (6) and let it cook for about 4 minutes.

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Add the water, then turn the heat to high and bring everything to a boil. This takes about 5 minutes.

Use a spoon to add the flour gooey mix. I did it a spoonful at a time and spread across the pan. Let it sit for about 2 minutes without stirring, then stir it around for a bit. There should be little flour lumps everywhere. The sauce should also thicken a lot.

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Add the bok choy, sesame oil, salt and pepper.

Stir it around and let it cook for about 2 minutes, then add the scallion and stir for a final minute and turn the heat off.

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Easy Vegan Dumpling Knots Soup (Mian Geda)
Serves: 2
 

Ingredients
  • 1 tablespoon extra light olive oil
  • 2 Roma tomatoes
  • 3 fresh shiitake mushrooms
  • 3½ cups water
  • ¾ cup & 1 tablespoon whole wheat pastry flour
  • ½ cup brown rice flour
  • 1 tablespoon arrowroot
  • ¼ teaspoon Himalayan/sea salt
  • 1 cup water
  • 1 large bok choy
  • 1 teaspoon sesame oil
  • ¾ teaspoon Himalayan/sea salt
  • A few sprinkles ground pepper
  • 1 scallion

Instructions
  1. Chop the tomatoes in small pieces, de-stem the shiitake mushrooms and slice it thinly. Chop the bok choy in half, then in half, and then in half again. Chop the scallions into small rings.
  2. In a large bowl, combine the whole wheat pastry flour, brown rice flour, arrowroot, ¼ teaspoon salt and 1 cup water. Mix it well until it’s all mushy and even.
  3. Add a tablespoon of extra light olive oil in a medium saucepan and add the tomatoes and shiitake mushrooms. Turn the heat to medium high (6) and let it cook for about 4 minutes.
  4. Add the water, then turn the heat to high and bring everything to a boil. This takes about 5 minutes.
  5. Use a spoon to add the flour gooey mix. I did it a spoonful at a time and spread across the pan. Let it sit for about 2 minutes without stirring, then stir it around for a bit. There should be little flour lumps everywhere. The sauce should also thicken a lot.
  6. Add the bok choy, sesame oil, salt and pepper.
  7. Stir it around and let it cook for about 2 minutes, then add the scallion and stir for a final minute and turn the heat off.

 

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