Soup & Dumplings

March Recipe Redux Theme:

Two for One

We’re all about cooking once and eating twice. In short, double dinners are better. Show us how you take a favourite recipe already on your blog – and ReDux the leftovers into a new dish. Or, whip up a new healthy recipe and give suggestions on how to make it a second meal.

Short and sweet today because the weekend has completely gotten away from me and it’s bed time.


Miso Ramen Soup … turned into … Steamed Vegetable Dumplings


For the broth:

1 TBS oil

1 piece kombu seaweed

1 inch ginger

2 stalks spring onions, roughly chopped

2 cups water

1 TBS soy sauce

1 TBS miso paste

  • Fry the ginger and spring onions in the oil for five minutes.
  • Add the water, kombu and soy sauce. Bring to the boil then simmer for one hour.
  • Take off the heat and strain the liquid.
  • Add the miso paste and mix well.


The remaining toppings:

1/4 head of green cabbage

2 corn cobs, roasted

1 bulb garlic, roasted

2 eggs, soft boiled and sliced in half

2 stalks spring onions, finely sliced

100g smoked tofu, finely sliced

100g dried ramen noodles


  • Preheat the oven to 180C.
  • Cut the end off the garlic bulb and wrap in foil.
  • Wrap the corn in foil.
  • Roast in oven for 40 minutes.
  • Remove from oven, slice kernels off corn and place in bowl.
  • Squeeze garlic from pods and place in bowl.
  • Slice cabbage thinly and place in bowl.
  • Prepare the noodles according to the packet instructions.


When all the elements are done…

  • Pour the hot broth over the vegetables and noodles.
  • Top with boiled egg, tofu and spring onions.


What did I do with my leftovers? Make dumplings of course.

  • Take out the ingredients from the soup, that is: the cabbage, corn, tofu, spring onions and garlic.
  • Place them all in a food processor.
  • Add in a 1 inch piece of ginger.
  • Blitz it all up until finely chopped.


  • Fill dumpling wrappers.
  • Place in steamer basket and steam for 10 minutes.
  • Serve them alone or with the broth you had for dinner last night!


The end.


Rice Paper Rollin’

I heard that the weather was BEAUTIFUL today. I only caught a few minutes of the sunshine walking from work to car (about 500 metres), and yes, the sunshine was perfect.

I was hungry as usual. Sunshine + hungry = rice paper rolls. What else?

I’ve probably mentioned before that Vietnamese is my favourite cuisine, so rice paper rolls always go down well. Only problem is I find them really time consuming, mainly because my knife skills leave a lot to be desired, so I usually only make them when other people are around to eat too. Lucky I have willing house mates.

There is a bit of an art to rollin’. Like sushi. First time you do it they will probably be a mess, don’t worry! I have been making these for ages and mine still look shocking. Who cares what they look like though, right?

So I went to get all my ingredients and find brown rice vermicelli noodles! Woo! I may be a little over-excited but this is totally new for me, so looking forward to trying them. Not a huge difference nutrition wise, which I was surprised about, though they are higher in dietary fibre (only slightly!). Protein, fat and carbohydrate are all pretty much equal in comparison to the regular white vermicelli. For all my gluten intolerant friends though, rice noodles are gluten free, happy days 🙂  If you are following this recipe and very sensitive to gluten, just watch out for the soy sauce!


Two hours later –> they were ok. Just ok. I found them a little chewy and tough. You can’t notice it in the rice paper rolls because there is a lot of other stuff going on, but I think I would avoid using them in a soup or stir fry. I think I will stick to the regular white kind..I have only just converted to whole wheat pasta after all, baby steps..

Vegetarian Rice Paper Rolls

1 x block firm tofu

1 x tsp oil

1 x TBS soy

1 x love garlic, minced

1 x inch piece of ginger, minced

1/4 x cup dried shitake or other dried asian fungus (soaked in hot water for 20 mins)


1 x carrot, thinly sliced into matchsticks

1 x cucumber, thinly slice into matchsticks

1 x capsicum, thinly sliced into matchsticks

1/2 x packet vermicelli rice noodles, soaked in hot water

rice paper roll sheets

ice burg lettuce, shredded

mint leaves

Dipping Sauce

1 x TBS hoisin

1 x tsp soy

1 x tsp lime juice

1/2 tsp chilli sauce

Heat oil in a fry pan and fry the ginger and garlic for one minute, then crumble in the tofu.

Cook until the tofu looks golden, about five minutes, then stir through the soy and soaked mushrooms and put to one side.

Cut up all your veggies. Make it as organised as possible to make rolling a little less annoying.


Get a bowl of warm water and dip in your first sheet of rice paper, lay it flat on a bench and wait for it to soften so it’s easier to work with.

Layer your ingredients at one end of the circle, veggie sticks, lettuce, noodles, mint and tofu mixture. Be careful not to fill it up too much!

Start rolling the side with the mixture, then wrap the top and bottom sides and tuck it all in.

(I apologise sincerely for this method, I never realised how hard it would be to describe how to roll a rice paper roll! )


I’m not going to lie, they probably won’t look neat and tidy, but they will taste amazing!

To make the sauce, just mix all the ingredients together in a small bowl. Dip away.