Dumpling Soup Recipe

Dumpling Soup is the ultimate comfort dish, blending tender dumplings with a rich, savory broth in just 25 minutes. Each bite offers a delightful contrast of soft, pillowy dumplings and a warm, flavorful soup that soothes the soul. The aromatic blend of herbs and spices creates a symphony of flavors, making it perfect for a quick yet satisfying meal.

This recipe is a lifesaver for busy days, delivering restaurant-quality results with minimal effort. The broth’s depth pairs beautifully with the dumplings’ delicate texture, creating a harmonious balance. Whether you’re craving something cozy or need a quick dinner fix, this soup is a go-to that never disappoints.

What You’ll Need for Dumpling Soup?

• 2 tablespoons vegetable oil or avocado oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 2 tablespoons tamari or soy sauce, plus more for serving (use tamari for gluten-free option)
• 6 cups vegetable broth
• 4 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot, julienned (thinly sliced into matchsticks)
• 1 pound frozen vegetable dumplings, mini wontons, or potstickers (Nasoya brand recommended)
• 4 scallions, thinly sliced (divided for cooking and garnish)
• 3 cups fresh spinach
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• Sesame seeds, for garnish
• Sichuan chili crisp, optional, for serving (adds a spicy kick)

How to Make Dumpling Soup

1. Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
2. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions to the pot. Stir to combine.
3. Bring to a boil, then reduce the heat to a simmer. Cook for 4 minutes, or until the dumplings are heated through.
4. Remove from heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts, about 1 minute.
5. Season to taste with additional tamari or soy sauce if needed.
6. Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with extra tamari and Sichuan chili crisp on the side, if desired.

Spice It Up: Sauce and Topping Ideas

Elevate your Dumpling Soup with a variety of sauces and toppings! Besides the optional Sichuan chili crisp, try drizzling with sriracha or hoisin sauce for a sweet and spicy kick. For added crunch, sprinkle with crushed peanuts or fried garlic. A dollop of chili oil or a splash of sesame oil can also deepen the flavor profile.

Perfect Pairings: Serving Suggestions

This soup is a meal on its own, but you can round it out with a side of steamed jasmine rice or crispy spring rolls. For a lighter option, pair it with a cucumber salad tossed in rice vinegar and sesame seeds. Don’t forget to serve extra tamari or soy sauce on the side for those who love a saltier broth!

Make It Ahead: Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the soup on the stovetop over medium heat, adding a splash of broth or water if it thickens. Avoid microwaving for too long, as the dumplings can become mushy. For best results, add fresh spinach and garnishes just before serving.

Mix It Up: Recipe Variations

Customize this soup to suit your taste! Swap shiitake mushrooms for cremini or oyster mushrooms, or add bok choy instead of spinach. For a protein boost, toss in tofu cubes or shredded chicken. If you’re feeling adventurous, try using homemade dumplings or a mix of different frozen varieties for added texture.

Quick Prep: Time-Saving Tips

To save time, prep your ingredients ahead of time! Slice the mushrooms, julienne the carrot, and grate the garlic and ginger the night before. Use pre-washed spinach to skip a step, and keep frozen dumplings on hand for a speedy meal. With everything ready to go, this soup comes together in just 25 minutes!

Dumpling Soup

Amy

Dumpling Soup is the ultimate comfort dish, blending tender dumplings with a rich, savory broth in just 25 minutes. Each bite offers a delightful contrast of soft, pillowy dumplings and a warm, flavorful soup that soothes the soul.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Cuisine Asian cuisine

Servings 4

Ingredients

  

1x2x3x

• 2 tablespoons vegetable oil or avocado oil
• 8 ounces shiitake mushrooms stemmed and sliced
• 2 tablespoons tamari or soy sauce plus more for serving
• 6 cups vegetable broth
• 4 cloves garlic grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot julienned
• 1 pound frozen vegetable dumplings, mini wontons or potstickers I like these Nasoya ones
• 4 scallions thinly sliced
• 3 cups fresh spinach
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• Sesame seeds for garnish
• Sichuan chili crisp optional, for serving

Instructions

 

• Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
• Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
• Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
• Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.

Keyword broth, comfort food, dumplings, soup

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