A steaming bowl of savory broth, tender baby bok choy, and delicate dumplings filled with pressed tofu, shiitake mushrooms, and napa cabbage — this one delivers all the comfort of a classic soup shop favorite. The filling gets its deep umami from tamari, toasted sesame oil, and fresh ginger, so every bite is packed with flavor without any heaviness. Fresh ginger simmered right into the broth adds warmth and fragrance, while a finishing drizzle of chili oil and scattered scallions bring brightness and a little heat. The dumplings are hand-folded and simmered until plump and tender, then ladled into bowls with hot broth for a cozy, restaurant-quality bowl you can make at home. It's a satisfying, from-scratch soup that fits neatly into a gluten free rotation, whether you're craving something light or need a full meal in a bowl.
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Mom's Place Gluten-Free Egg Rolls or Wonton Wrappers 11.5 oz
Place the shredded napa cabbage in a colander, toss with the 1/2 tsp salt, and let stand for 10 minutes. Squeeze out as much liquid as possible with your hands, then transfer to a large bowl.
Add the crumbled tofu, chopped shiitake mushrooms, white parts of the 3 scallions, 1 tbsp tamari, 1 tsp sesame oil, 1 tsp grated ginger, and 1/4 tsp white pepper to the bowl with the cabbage. Mix until evenly combined and the filling holds together when pressed.
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