I made this today and it was literally amazing!!!! The only alteration I made was adding an extra cup of water, otherwise followed instructions exactly and it came out perfect- the dumplings held their form. I had some crusty sourdough bread on the side to dip in that delicious broth and already can’t wait for the leftovers!!
Maryland 05/02/20
SO good! The flavor that developed in such a short time was amazing. My dumplings ...melted? I checked on them after ~5 minutes and they looked good, puffed, at the surface. Checked again ~8 minutes and they looked like they were dissolving. Not sure if I overcooked them, but I'm certain it was my error and not in the recipe. Still super great even with bits and pieces of dumpling floating in the broth!
IN05/01/20
so so so yummy and very hearty! i didn't have yellow miso so i subbed white miso, as well as corn flour for the chickpea flour and green onions for the dill. came out amazing!! the corn flour gave the dumplings a tamale like taste and texture which was a delight. also, came together in no time at all! def will be making this again
Minneapolis04/30/20
this is so good! so warm, so comforting, great during quarantine. I was out of celery so used fennel and it was really nice. the dumplings have a little kick to them with the cayenne which is super nice. I would just add more water instead of 4 cups as I found the broth a little thick/not enough. luv !
toronto04/29/20
Really so good and pretty quick! Swapped socca for all purpose and celery for carrots, based on my pantry. A nice departure from my soup rotation.
Kansas City, KS04/29/20
This is a keeper for sure! The broth is so easy and flavorful, and the dumplings are so yummy. Like many others, I didn't have chickpea flour, so I used a 50/50 mix of coconut flour (per an earlier review) and AP flour. The dumplings were definitely more delicate than I would have liked; however, they mostly stayed together and were delicious. I would love to see some suggestions from Sarah Jampel about chickpea flour alternatives that actually work.
Whitefish, MT04/28/20
This was insanely flavorful. I didn't have any chickpea flour. Plus I'm vegan/gluten-free, so I used masa harina instead and made chochoyotes and not the dumplings above. I'm going to make this again soon. And I know I'll be using the liquid base in other recipes as well.
El Paso, TX04/28/20
@LAVENDER_RAH I used plain almond yogurt, and the dumplings turned out great!
Seattle, WA04/26/20
Delicious! Crazy depth of flavor. I also found it very simple. Did quite a few subs due to ingredients in the pantry and stores running out of things: Used coconut flour instead of chickpea flour Swapped Cayenne with crushed red peppers. No baking powder at any of the nearby stores so I attempted using egg whites. My dumplings for the most part fell apart but a few stayed intact and they complimented the soup so well. Loved the heat in them too. I’ll definitely do a no-sub try when I can find chickpea flour and baking powder though.
Brooklyn, NY04/24/20
It's a tasty, simple soup recipe. I used parsley instead of dill in the dumplings and used a mix of whole wheat, and all purpose flour, as I didn't have any chickpea flour on hand. These dumplings are very soft and light, and personally I prefer a denser dumpling, so if making it again, I'd maybe replace some of the oil with water.
Toronto04/23/20
Tastes delish! But something went very wrong with the chickpea balls, whose texture never seemed to quite fit the recipe’s description, and which completely fell apart into the soup. Kind of turned the whole thing into a big gloppy (but still very tasty!) mess. Not sure where I went wrong. I doubled the recipe and had to use dried dill in place of fresh (and pared down the amount used accordingly) but other than that, followed the recipe exactly. ¯_(ツ)_/¯
The Berkshires04/23/20
This was an insanely good recipe. I didn’t have dill so I substituted chives and it was great. The miso and yeast combination is ingenious—the recipe was 30 minutes and tasted like 6 hours. Also my apartment smells good now mm mm yeah.
New york04/22/20
I’m not a huge fan of soup usually, but this one is delicious! With the ingredients I had on hand, I had to sub whole wheat flour for the chickpea flour and chives and parsley for the dill. The broth is so flavorful! The nutritional yeast bit is no big deal. I poured the liquid off through a strainer into the soup. If you are spice averse, cut back on the cayenne. I personally loved the spicy kick in the dumplings. Will make again!
04/22/20
Delicious! Will make it many more times!!
Santa Barbara 04/22/20
Any suggestions for turning this recipe completely plant-based (substituting the yogurt for the dumplings to something else)? This recipe looks SO good. The yogurt is the only ingredient holding me back from making it.
Manitou Springs, CO 04/21/20
@jowbrewst it says to discard the sediment; I think it just wants you to be sure to get all the broth but leave the sludge. I agree that the phrasing is a bit peculiar, though.
04/20/20
I haven't made this yet but am curious as I happen to have all the ingredients on hand. Why is the recipe so particular about saving the nutritional yeast sediment and how much there is, I don't see it being used later? Did I miss something?
Boston04/20/20
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