Soup Dumpling Lasagna (Meal-Prep Version)

Soup dumpling lasagna in a glass bowl showing the savory filling inside.

Soup Dumpling Lasagna (Meal-Prep Version)

Viral soup dumpling lasagna transformed into high-protein meal prep. Layer filling with wonton wrappers in glass containers, refrigerate for up to 5 days, then steam with veggies when ready to eat.

Author Sarah Cobacho (plantbaes.com)

PREP TIME30

COOK TIME20

TOTAL TIME50

Servings 4

Course Main Course

Cuisine Asian-Inspired, Chinese-Inspired

Keyword Chinese cabbage, garlic, ginger, gochujang, High Protein, Meal Prep, miso, scallions, Shiitake Mushrooms, tofu, wonton wrappers

Ingredients

For the Filling

20 dried shiitake mushrooms
23 oz extra-firm tofu
3 tbsp fresh ginger minced
5 cloves garlic minced
2 scallions finely sliced
1 cup Chinese cabbage shredded
1 carrot shredded
1 tbsp sesame oil
2 tbsp reduced-sodium tamari sauce
2 tbsp maple syrup
2 tbsp gochujang Korean chili paste
1 tbsp red miso paste

For Assembly

24 wonton wrappers
4 cups vegetable broth can vary slightly depending on the size of the containers

For Serving

1 tbsp crispy chili oil

Instructions

Rehydrate the mushrooms: Rinse the dried shiitake. In a heat-safe bowl, add mushrooms and 2 cups (480 ml) boiling water, cover, and steep 20 minutes until very soft. Separate mushrooms from liquid, reserving the soaking liquid. It's flavorful and can be mixed with the broth. Finely dice the mushrooms.
Make the filling: Crumble the tofu with your hands. Add to a mixing bowl, along with the diced shiitake, ginger, garlic, scallion, cabbage, carrot, sesame oil, tamari and maple syrup.
In a small bowl, whisk the gochujang and miso with about ¼ cup of vegetable broth until smooth. Add to the tofu bowl and mix well to combine.
Assemble (keep dry): Prepare four small heat-safe bowls (about 2 cups / 500 ml volume each). Add 1 wonton wrapper to the bottom, spread a thin layer of filling, then repeat layers of wrapper and filling to create 4 layers total. Seal off with 2 wonton wrappers (6 wrappers total per bowl). Do not add broth at this stage.
Store: Cover the bowls and refrigerate for up to 5 days. Keep the mushroom-vegetable broth refrigerated separately.
When You're Ready to Eat: Gently lift the top wonton layer. Pour the mushroom-vegetable broth over the filling to almost cover it, then replace the top wonton layers.
Steam: Place bowls in a steamer or a pan fitted with a steamer basket (see notes for no steamer option). Steam covered for 20 minutes. Use gloves to handle as it will be very hot.
Serve: Spoon over crispy chili oil and serve immediately.

Notes

No steamer option: Use a large lidded pot (do not use non-stick ceramic coating for this, as it could scratch it). Add about 1 inch (3 cm) of hot water, and bring to a gentle simmer.

Glass bowl safety: Be mindful of thermal shock when using cold glass bowls from the fridge. Either bring bowls to room temperature by taking them out 30 minutes before steaming, or add them to the steamer basket before turning it on, for a gradual temperature increase. Never put cold glass directly into boiling water as it may crack.

Optional: Add some broccoli or broccolini to your steamer basket for the final 5 to 7 minutes for an extra serve of veggies.

Nutritional Information - Per Serving