Easy Asian Dumpling Soup
A cozy, gingery dumpling soup loaded with tender veggies in a savory broth. Weeknight-fast, soothing, and customizable.
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Servings:
Ingredients
Main Ingredients
- 6 cup low-sodium chicken broth
- 1.5 tbsp soy sauce low-sodium if preferred
- 2 tsp rice vinegar
- 1 tsp fresh grated ginger
- 1.5 tsp minced garlic
- 1 cup sliced mushrooms
- 0.75 cup matchstick carrots
- 1.5 cup chopped baby bok choy
- 12 oz frozen mini dumplings chicken or vegetable
- 1 tsp toasted sesame oil
- 0.5 cup sliced green onions
- 0.25 tsp white pepper
- 0.25 tsp crushed red pepper flakes optional
- 2 tbsp chopped fresh cilantro for serving
Instructions
Preparation Steps
- Bring the broth to a simmer in a medium pot. Stir in soy sauce, rice vinegar, ginger, and garlic.
- Add mushrooms and carrots. Simmer until slightly tender, about 5 minutes.
- Slide in the frozen dumplings. Gently simmer until cooked through, 5 to 7 minutes.
- Stir in bok choy and white pepper. Cook 2 minutes until greens are tender-crisp.
- Finish with sesame oil and most green onions. Taste and adjust seasoning.
- Ladle into bowls. Top with remaining green onions, cilantro, and red pepper flakes if using.
Notes
Variation: Add a beaten egg in a slow stream while stirring for an egg-drop swirl. For extra depth, swap 1 cup broth with unsalted dashi.
Storage: Refrigerate soup and dumplings separately if possible; reheat broth to a simmer and add dumplings just until warmed.
This recipe is an original creation inspired by classic Easy Asian Dumpling Soup flavors. All ingredient ratios and instructions are independently developed.