Mandu-guk, or Korean dumpling soup, uses kitchen staples to create a delicious soup that you can add to your weekly dinner rotation. Shiitake mushrooms add a savory weight to your soup, plus some healthy anti-inflammatory properties, and pair well with nutty peanut oil. Ribbons of cooked eggs and nori make exciting garnishes as a final step. While this soup can be eaten alone or as a side dish, we recommend pairing it with our Korean Tofu and Kimchi Mandu for a nutritious and comforting meal. After all, you can't go wrong with adding simmering dumplings to this rich, shiitake-infused soup.

While our Korean Tofu and Kimchi Mandu is a vegan recipe, please note that mandu-guk has both fish sauce and eggs, making it vegetarian, not vegan. To make it vegan, substitute fish sauce for extra soy sauce or some shredded nori to get fish sauce's distinct umami flavor. As for the eggs, you can leave them out entirely or substitute them with some slices of cabbage to keep the varied texture and flavor palette of mandu-guk. No matter how you make it, you're guaranteed a warm and hearty dumpling soup that will fill you up on a chilly night.