This dish contains the following allergens: Soybeans
Cooking mode
Step-by-step instruction without your screen going to sleep
960 ml
vegetable broth
270 g
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (5 cm)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
180 g
fresh spinach
4 cups
vegetable broth
9 ounces
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (2 inches)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
6 ounces
fresh spinach
Utensils
Step 1
Place the vegetable broth, dumplings, carrots, ginger, vinegar, soy sauce, sesame oil, and sugar in the pot and stir to combine.
Step 2
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 3 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
Step 3
When cooking is complete, stir the spinach into the soup before serving.
Place the vegetable broth, dumplings, carrots, ginger, vinegar, soy sauce, sesame oil, and sugar in the pot and stir to combine.
960 ml
vegetable broth
270 g
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (5 cm)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
180 g
fresh spinach
4 cups
vegetable broth
9 ounces
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (2 inches)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
6 ounces
fresh spinach
Step 2 of 3
Close the lid and move slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 450°F, and set time to 3 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).
960 ml
vegetable broth
270 g
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (5 cm)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
180 g
fresh spinach
4 cups
vegetable broth
9 ounces
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (2 inches)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
6 ounces
fresh spinach
Step 3 of 3
When cooking is complete, stir the spinach into the soup before serving.
960 ml
vegetable broth
270 g
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (5 cm)
fresh ginger, peeled, cut into match sticks
2 tablespoons
rice vinegar
1 tablespoon
soy sauce
2 teaspoons
sesame oil
2 teaspoons
granulated sugar
180 g
fresh spinach
4 cups
vegetable broth
9 ounces
frozen vegan dumplings
1
carrot, peeled, cut into match sticks
1 piece (2 inches)
fresh ginger, peeled, cut into match sticks
