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Viral Soup Dumpling Lasagna

Viral Soup Dumpling Lasagna – A Vegan Comfort Food Delight

This Vegan Soup Dumpling Lasagna is a unique twist on a classic, combining savory tofu and shiitake mushrooms in delicate wonton wrappers for a nourishing meal packed with umami flavors.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 3 oz Dried shiitake mushrooms Substitute with fresh shiitakes for a milder taste.
  • 14 oz Extra firm tofu Crumble easily without pressing.
  • 1 tbsp Fresh ginger Grated for best flavor.
  • 2 cloves Garlic Freshly minced for optimal taste.
  • 2 stalks Scallion Chopped for flavor.
  • 2 cups Shredded Chinese cabbage or greens Bok choy or spinach can be used.
  • 1 tbsp Sesame oil Use neutral oil if preferred.
  • 3 tbsp Low sodium tamari For gluten-free option.
  • 1 tbsp Maple syrup Agave syrup works too.
  • 1 tbsp Gochujang Sriracha can be substituted.
  • 1 tbsp Miso paste Ensure it’s labeled as vegan.
For Assembly
  • 12 pieces Wonton wrappers
  • 2 tbsp Crispy chili oil For drizzling.
  • 1 cup Boiling water For rehydrating mushrooms.

Equipment

  • Steamer
  • Mixing Bowl
  • Kettle
  • Heat-safe Bowl

Method
 

Rehydration and Filling Preparation
  1. Boil water in a kettle or pot, then pour it over the dried shiitake mushrooms in a bowl. Allow them to soak for about 20 minutes, until plump and tender.
  2. Finely dice the rehydrated mushrooms and reserve about half a cup of the soaking liquid.
  3. In a large mixing bowl, crumble the extra firm tofu. Add the diced shiitake mushrooms, grated ginger, minced garlic, chopped scallion, and shredded cabbage.
  4. Pour in sesame oil, tamari, and maple syrup, then gently mix until well combined.
Broth Infusion and Assembly
  1. In a separate bowl, whisk together the reserved mushroom soaking liquid with gochujang and miso paste until smooth.
  2. Pour this liquid into the tofu mixture, stirring until all ingredients are thoroughly mixed.
  3. Take a heat-safe bowl and layer it with wonton wrappers, starting with a layer at the bottom, then a portion of the tofu filling. Repeat until reaching the top.
  4. Finish with another layer of wonton wrappers, pour remaining broth over layers and seal with an additional wrapper.
Steaming and Serving
  1. Prepare your steamer, fill it with water, and bring it to a boil.
  2. Once boiling, place the assembled bowls inside the steamer basket, cover with a lid, and steam for about 15 minutes.
  3. Check that wonton wrappers are tender and filling is heated through, then carefully remove the bowls from the steamer.
  4. Drizzle crispy chili oil over the top of each lasagna and serve immediately.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 450mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 30IUVitamin C: 35mgCalcium: 20mgIron: 15mg

Notes

Store leftovers in an airtight container for up to 2 days, reheating gently. Avoid freezing as wonton wrappers may become mushy.

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