Vegetarian Pangsit Kuah
Experience the comforting warmth of *Vegetarian Pangsit Kuah*, a delightful Indonesian soup packed with flavor and wholesome ingredients. This plant-based take on traditional pangsit kuah features tender dumplings stuffed with a savory mixture of crumbled tofu, grated carrots, and shiitake mushrooms, all seasoned with soy sauce and sesame oil for a rich umami kick. The dumplings are gently simmered in a fragrant vegetable broth alongside napa cabbage, creating a light yet satisfying meal. Finished with a sprinkle of fresh cilantro and a zesty wedge of lime, this soup is as nourishing as it is delicious. Perfect for a quick weekday dinner or a cozy weekend treat, this recipe is a must-try for anyone seeking a hearty vegetarian twist on a beloved Indonesian classic.
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Recipe Information
Ingredients
- 200 grams Firm tofu
- 1 medium Carrot
- 100 grams Shiitake mushrooms
- 2 stalks Green onion
- 3 cloves Garlic
- 2 tablespoons Soy sauce
- 1 teaspoon Sesame oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 20 pieces Round wonton wrappers
- 1 liters Vegetable broth
- 100 grams Napa cabbage
- 2 tablespoons Cilantro
- 1 piece Lime
Instructions
Press the firm tofu to remove excess water. Once pressed, finely crumble it into a mixing bowl.
Peel and finely grate the carrot. Add this to the bowl with the tofu.
Finely chop the shiitake mushrooms and green onions. Mince the garlic cloves. Add these to the tofu mixture.
Season the mixture with soy sauce, sesame oil, salt, and black pepper. Mix thoroughly until well combined.
Lay a wonton wrapper flat on a clean surface. Place about 1 teaspoon of the tofu mixture in the center.
Moisten the edges of the wrapper with water, fold in half to create a semicircle, and press the edges to seal securely. Repeat with remaining mixture and wrappers.
In a large pot, bring the vegetable broth to a gentle boil.
Roughly chop the napa cabbage and add it to the broth. Let it cook for about 5 minutes.
Carefully add the prepared dumplings to the broth. Let them cook until they float to the surface, around 4-5 minutes.
Adjust seasoning with additional salt and pepper if needed.
Serve the pangsit kuah in bowls, garnished with fresh cilantro and a wedge of lime on the side.
Nutrition Facts
Calories |
1247 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.5 g | 53% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6044 mg | 263% | |
| Total Carbohydrate | 163.1 g | 59% | |
| Dietary Fiber | 28.7 g | 102% | |
| Total Sugars | 25.1 g | ||
| Protein | 67.7 g | 135% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1685 mg | 130% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 3290 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
