Marry Thompson This Dumpling Soup Recipe is a quick and savory recipe, which is made with frozen dumplings and a flavorful miso broth. It’s the ultimate easy comfort food, ready in about 20 minutes.
Jump to RecipeDumpling Soup Recipe Ingredients
- 1 Tbsp. vegetable oil
- 2 tsp. sesame oil
- 1 cup shredded carrots
- 5 green onions, thinly sliced, whites and greens separated
- 3 garlic cloves, finely chopped
- 1/4 tsp. ground ginger
- 1/4 cup white miso paste
- 6 cups chicken or vegetable broth, divided
- 1 lb. frozen mini dumplings
- 3 cups baby spinach
- 3 Tbsp. soy sauce, plus more to serve
- Hot sauce or chili oil, to serve
How To Make Dumpling Soup
- Sauté the aromatics: In a large pot or Dutch oven, heat the vegetable oil and sesame oil over medium heat. Add the shredded carrots and the white parts of the green onions. Cook, stirring frequently, for 2 to 3 minutes, until the vegetables begin to soften. Add the chopped garlic and ground ginger and cook for 30 seconds more until fragrant.
- Make the miso broth: In a small bowl, combine the miso paste with 1/2 cup of the warm broth. Whisk until the miso paste is completely dissolved into a smooth slurry.
- Simmer the soup: Pour the miso mixture and the rest of the broth into the pot. Bring the soup to a boil. Add the frozen dumplings and bring the soup back to a simmer. Cook for 3 to 5 minutes, or until the dumplings are heated through and float to the surface.
- Finish and serve: Stir in the baby spinach and cook for 1 to 2 minutes, just until the greens are wilted. Turn off the heat and stir in the soy sauce and the green parts of the green onions. Serve hot with a drizzle of hot sauce or chili oil and extra soy sauce on the side, if desired.
Recipe Tips
- How to get a smooth, flavorful broth? The most important step is to dissolve the miso paste in a small amount of warm broth before adding it to the main pot. This prevents the miso from clumping and ensures it distributes evenly for a savory, flavorful soup.
- What kind of dumplings should I use? Any variety of small, frozen dumplings will work perfectly. Pork, chicken, shrimp, or vegetable gyoza, potstickers, or wontons are all excellent choices.
- Can I add other vegetables? Absolutely! This soup is very versatile. Sliced mushrooms, baby bok choy, or shelled edamame would be delicious additions. Add them along with the carrots and green onion whites.
- Don’t overcook the dumplings: Frozen dumplings are already cooked, so they just need to be heated through. They are ready as soon as they float to the top and are tender. Overcooking can cause them to become mushy.
What To Serve With Dumpling Soup
This hearty soup is a complete meal in a bowl. It doesn’t need much, but it’s delicious with:
- A drizzle of chili oil for a spicy kick
- A side of crispy spring rolls or edamame
- A sprinkle of toasted sesame seeds on top
How To Store Dumpling Soup
Refrigerate: Let the soup cool completely, then store it in an airtight container in the refrigerator for up to 3 days. Note that the dumplings will continue to absorb some of the liquid overnight, making the soup thicker. Reheat: Reheat gently on the stovetop over medium-low heat, stirring occasionally. You may want to add an extra splash of broth to thin it out to your desired consistency.
Dumpling Soup Nutrition Facts
- Calories: 320kcal
- Carbohydrates: 35g
- Protein: 15g
- Fat: 13g
- Saturated Fat: 3g
- Sodium: 1450mg
- Fiber: 5g
- Sugar: 8g
Nutrition information is estimated per serving and may vary based on the type of dumplings used.
FAQs
Yes, this soup is easily made vegetarian and vegan. Simply use vegetable broth and ensure you are using a plant-based or vegetable-filled dumpling.
Yes. To make this gluten-free, use a gluten-free tamari instead of soy sauce and choose a brand of gluten-free frozen dumplings.
Miso paste is very thick and will clump if you add it directly to a large pot of hot liquid. Dissolving it in a small amount of warm broth first to create a smooth slurry is the key to a perfectly smooth soup base.
Try More Recipes:
Dumpling Soup Recipe
Course: SoupsCuisine: Asian-InspiredDifficulty: Easy6
servings10
minutes15
minutes320
kcalA quick and easy one-pot soup that transforms frozen dumplings into a comforting and flavorful meal with a savory miso broth and fresh vegetables.
Ingredients
1 Tbsp. vegetable oil, 2 tsp. sesame oil
1 cup shredded carrots
5 green onions, sliced (whites and greens separated)
3 cloves garlic, 1/4 tsp. ground ginger
1/4 cup white miso paste
6 cups chicken or vegetable broth
1 lb. frozen mini dumplings
3 cups baby spinach
3 Tbsp. soy sauce
Directions
- In a large pot, sauté the carrots and the white parts of the green onions in the oils. Add the garlic and ginger and cook until fragrant.
- In a small bowl, whisk the miso paste with 1/2 cup of the broth until smooth.
- Pour the miso mixture and the remaining broth into the pot and bring to a boil.
- Add the frozen dumplings and simmer for 3-5 minutes until they are cooked through.
- Stir in the spinach until it wilts.
- Turn off the heat and stir in the soy sauce and the green parts of the green onions.
- Serve hot, with chili oil if desired.
Notes
- This is a complete one-pot meal, making cleanup a breeze.
- Using frozen dumplings is a fantastic time-saving shortcut for a busy weeknight.
- Don’t boil the soup after adding the miso, as high heat can diminish its flavor and nutritional benefits.
- This soup is even better the next day as the flavors meld together.