Dumpling Soup

Why Make This Recipe

Dumpling soup is a comforting and warm dish that brings together the savory taste of dumplings and the freshness of vegetables. It’s perfect for chilly days or when you want something nourishing and satisfying. This recipe is simple, quick to make, and packed with flavors. Plus, it’s a versatile dish that can suit various dietary preferences.

How to Make Dumpling Soup

Ingredients

• 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 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot, julienned
• 1 pound frozen vegetable dumplings, mini wontons, or potstickers
• 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

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the sliced mushrooms and cook for 5 to 8 minutes, stirring occasionally, until they are softened.
3. Stir in the tamari, vegetable broth, grated garlic, grated ginger, julienned carrot, frozen dumplings, and half of the sliced scallions.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 4 minutes, until the dumplings are heated through.
5. Remove the pot from the heat and add the fresh spinach, rice vinegar, and lime juice. Stir until the spinach wilts.
6. Season the soup to taste.
7. Ladle the soup into bowls and garnish with the remaining scallions and sesame seeds. Serve with extra tamari and chili crisp if you like some heat.

How to Serve Dumpling Soup

Serve dumpling soup hot in bowls, garnished with scallions and sesame seeds. You can provide extra tamari or chili crisp on the side for those who enjoy a little extra flavor and spice. This soup pairs well with a slice of crusty bread or a simple green salad.

How to Store Dumpling Soup

To store dumpling soup, let it cool completely and transfer it to an airtight container. Place it in the refrigerator, where it will last for about 3 to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just remember to leave out the spinach and scallions if you plan to freeze it; these ingredients are best added fresh when you reheat the soup.

Tips to Make Dumpling Soup

• Use any type of frozen dumplings you enjoy; chicken or pork dumplings can work too.
• Feel free to add more vegetables like bok choy, snow peas, or bell peppers for added nutrition and flavor.
• Adjust the seasoning to your taste. Adding a bit of black pepper can enhance the flavor.
• If you are not a fan of spinaches, try substituting it with kale or Swiss chard.

Variation

You can make this recipe gluten-free by using gluten-free soy sauce or tamari. For a spicier twist, add sliced chilies or a splash of hot sauce to the soup before serving.

FAQs

1. Can I use homemade dumplings instead of frozen ones?
Yes, homemade dumplings can be used instead of frozen ones. Just make sure they are cooked properly in the soup.

2. Is it possible to make this soup vegan?
Yes, this recipe is already vegan as it uses vegetable broth and plant-based dumplings.

3. Can I make dumpling soup in advance?
Absolutely! You can prepare the soup in advance. Just store it in the fridge or freezer and reheat it when you’re ready to eat.

Dumpling Soup

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• Author: ikramnihad
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A comforting and warm dumpling soup featuring savory dumplings, fresh vegetables, and a flavorful broth.

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Ingredients

Scale 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 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot, julienned
• 1 pound frozen vegetable dumplings, mini wontons, or potstickers
• 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

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Instructions

1. Heat the oil in a large pot over medium heat.
2. Add the sliced mushrooms and cook for 5 to 8 minutes, stirring occasionally, until they are softened.
3. Stir in the tamari, vegetable broth, grated garlic, grated ginger, julienned carrot, frozen dumplings, and half of the sliced scallions.
4. Bring the mixture to a boil, then reduce the heat and let it simmer for 4 minutes, until the dumplings are heated through.
5. Remove the pot from the heat and add the fresh spinach, rice vinegar, and lime juice. Stir until the spinach wilts.
6. Season the soup to taste.
7. Ladle the soup into bowls and garnish with the remaining scallions and sesame seeds. Serve with extra tamari and chili crisp if you like some heat.

Notes

Use any type of frozen dumplings you enjoy; feel free to add more vegetables for added nutrition and flavor.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Simmering
• Cuisine: Asian

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 12g
• Cholesterol: 0mg

Keywords: dumpling soup, vegan soup, comfort food