2tspolive oil (optional)The oil adds a nice richness.
.5cupunsweetened plant milkI often use oat milk.
Instructions
On low medium heat, dry saute the onions in the bottom of the pot until soft and starting to look translucent. Add a small amount of water if needed to keep the onions from sticking or getting brown.
Add the garlic and stir. Add the sea salt. Then add the celery, carrot and sweet potato with 5-6 cups of water. You can make the soup more brothy or more stew-like depending on the amount of water added and you can always add more water later if needed. Bring to a simmer and cover.
While the soup cooks, make the dumplings. Stir all the dry ingredients together. Add the wet ingredients and stir until just combined. Don't over stir because the dumplings may become tough. And don't stir again even when ready to put them in the pot. You want the dumplings to remain light and fluffy. Set aside.
When the vegetables have become fork tender, add the cabbage and green peas to the soup. Cover and let cook for a few minutes.
Place the miso in a small bowl and add some of the cooking liquid. Stir until smooth and then add back to the soup, stirring to incorporate.
While the soup is at a low simmer, place small spoonfuls of the dumpling dough on the surface of the soup. Try to place them so the dumplings aren't on top of each other. They don't need to be in perfect balls or anything. Just spoon it on trying to keep the dough light and fluffy. Cover and let the soup simmer for 10-12 minutes. At this point taste a piece of dumpling to make sure they are done. Once the dumplings are cooked, leave the lid off or the dumplings will get heavy and soggy.
Taste the broth and add a bit more miso if needed. You want the broth to taste flavorful, but not salty. Stir the herbs in. Add some black pepper. Remove from heat and serve.
Notes
Notes: This recipe is wonderfully adaptable for whatever vegetables you have on hand. Experiment!