Tofu and spinach dumplings from the NY Times recipe

Tofu and spinach dumplings in Pho broth with bok choy

I tried the recently published NY Times recipe for Tofu and Spinach Wontons in Broth with a few changes to the broth. Follow the NY Times recipe for the wontons, which produces some really good dumplings and then use this recipe for a vegan Pho broth.

Ingredients:

• 3 Bao Long brand Sup Chay bouillon cubes (see Here).
• 1/4 of a sweet onion.
• 2 heads of bok choy heads.
• 1,500 ml of water.

Directions:

1. Bring the water to a boil and then dissolve the bouillon cubes in the water.
2. Sliver the onions and add to the stock.
3. Cut off the base of the bok choy, separate the individual stems and clean them.
4. Add the dumplings to the boiling stock and bring the stock back to a boil.
5. Add the bok choy to the stock and cook for another minute.
6. Serve the stock in a bowl with 3 or 4 dumplings and some bok choy leaves.