Mandu Guk

Mandu Guk is a comforting Korean dumpling soup that highlights delicate flavors and textures, perfect for a nourishing breakfast. This dairy-free version uses savory vegetable broth and tender vegetable dumplings for a wholesome start to your day.

Ingredients

• Vegetable dumplings - 8 pieces
• Vegetable broth - 500 ml
• Garlic, minced - 2 cloves
• Green onion, chopped - 2 stalks
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Mushrooms, sliced - 100 grams
• Carrot, julienned - 50 grams
• Spinach - 50 grams
• Salt - to taste
• Pepper - to taste

Steps

1. In a pot, heat the sesame oil over medium heat and sauté the minced garlic until fragrant.
2. Add the sliced mushrooms and julienned carrots to the pot, cooking until they soften, about 3-4 minutes.
3. Pour in the vegetable broth and bring to a gentle simmer.
4. Add the vegetable dumplings to the pot and cook for about 5-7 minutes or until they float to the surface.
5. Stir in the chopped green onion and spinach, cooking until the spinach wilts, about 1-2 minutes.
6. Season the soup with soy sauce, salt, and pepper to taste.
7. Serve hot, garnished with additional green onions if desired.

Nutrition

• Calories: 250
• Protein: 8 g
• Carbs: 35 g
• Fiber: 4 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from vegetables and broth.
• Low in calories, making it a light yet satisfying meal.

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