Oriental Molo Soup

This recipe is from my good friend who is a culinary enthusiast. This soup recipe is perfect for the cold nights of the “ber” season.

Oriental Molo Soup

Ingredients:

½ pack eggless dumpling wrapper

½ cup ground gluten

¼ cup grated turnips

1 small carrots, grated

4 cloves garlic, grated

4 tbsp. soy sauce

1 tbsp. sugar

1 tbsp. cornstarch dissolved in water

1 tbsp. Kinchay (Chinese coriander) finely chopped

4 cups water

4 tbsp. miso paste

4 tbsp. light soy sauce

1 stalk leeks, thinly chopped for garnishing.

Method: In a pan with oil add garlic. Lightly toast garlic and then add in gluten, soy sauce and sugar.

Stir continuously for 5 – 8 mins or until gluten is lightly browned. Then add carrots and singkamas. Cook for another 5 mins. and add kinchay and cornstarch mixture.

Set aside to cool.

Wrap the filling in dumpling wrapper.

For the soup simply boil water in a pot. Add light soy sauce and the dumplings in boiling water. When dumplings float to the surface, turn off fire and add the miso paste and leeks.

Best serve hot.

Variation- Add more vegetables in the soup such as carrots, cabbage and string beans. Than add 2 tbsp of sesame oil and a tbsp. of chili garlic paste in the end to add a touch of Chinese flavor.