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Dumpling Soup
This Asian inspired Dumpling Soup is the perfect way to warm up on a chilly day, but it offers much more than a warm bowl of comfort! It’s packed with healthy vegetables making it low in calories and high in nutrients. If you know someone who is feeling a bit under the weather, this soup is a great way to get them feeling better as quickly as possible.
There are also a lot of easy options to help you make your own version of this Dumpling Soup. If you prefer to make it vegan or vegetarian, no problem! You can also cater to individual preferences, such as low sodium, no mushrooms, or kick it up with a pinch of red pepper flakes. Of course, a little drizzle of chili oil is one of the best ways to top off this yummy soup.
What You’ll Need to Make Dumpling Soup:
- vegetable oil (or olive oil)
- sesame oil
- carrots
- green onions
- mushrooms
- bok choy
- garlic
- fresh ginger
- white miso paste
- vegetable broth
- frozen dumplings
- soy sauce
- chili oil, optional
What is Miso Paste?
Basically, miso (paid link) is nothing more than a fermented soybean paste. It brings a distinctive umami flavor to many dishes, including this Dumpling Soup. Miso paste is an integral ingredient in Japanese cooking, but it is also incredibly versatile in soups, baked goods, and more.
What is Bok Choy?
Bok choy is a variety of Chinese cabbage. It’s a cruciferous vegetable, in the same category as kale, Brussels sprouts, and broccoli. Bok choy contains numerous vitamins and minerals, as well as antioxidants, and fiber. It also has many health benefits, such as potentially helping to reduce cholesterol levels and promoting strong bones.
Bok choy has become one of my favorite vegetables and is easy to incorporate into soups, but it also makes a delicious side dish. Learn more about the benefits of adding bok choy to your diet.
Customize Your Dumpling Soup
One of the best things about making a pot of soup is that you can easily customize it to make it your own. Bok choy is one of my favorite vegetables, but if you prefer spinach or kale in your soup, no problem. I like to use an unsalted vegetable broth, but you can easily use any broth you prefer. Keep in mind, if you use a salted broth, taste your soup before adding the soy sauce.
The recipe card for my Dumpling Soup calls for white mushrooms, but baby bellas would also be a wonderful choice. Other substitutions you might want to consider include swapping the grated fresh ginger for 1/4 tsp. ground ginger or using grated carrots instead of spending time cutting julienne strips. I use just about any type of frozen dumpling. Pork, vegetable, chicken, regular size, mini dumplings, etc. Use what you can find, but if you have kids, the mini dumplings are a great option; they’re typically easier for them to manage without making a mess.
Ingredients
- 2 tsp. vegetable oil, or olive oil
- 2 tsp. sesame oil
- 1 cup carrots, thin julienne (matchstick) cut
- 6 green onions, finely sliced, green and whites separated
- 8 oz. white mushrooms, sliced
- 1 head bok choy
- 4 cloves garlic, minced
- 1 Tbsp. ginger, fresh, grated
- 1/4 cup white miso paste
- 8 cups vegetable broth
- 1 lb. dumplings, frozen
- 2 Tbsp. soy sauce, + more to serve
- chili oil, optional, to serve
Directions
Prep the Bok Choy
- Cut root end from the bok choy. Rinse each stalk thoroughly under cool running water. Separate the greens from the white stalk. Roll green top into a cylinder, slice crosswise into about 1/2-inch sections. Set aside. Slice the white stalk crosswise into 1/2-inch slices; set aside.
Make the Soup
- In a Dutch oven or large pot, add vegetable and sesame oils and heat over medium heat until shimmering. Add the carrots, white part of the green onions, white part of the bok choy, and the sliced mushrooms. Cook until vegetables start to soften, stirring frequently, about 4-5 minutes. Add the garlic and ginger. Cook and stir about 1 minute.
- In a small bowl, stir the miso paste with about 1 cup of the broth until dissolved. Add the miso mixture and the remaining broth to the soup pot; bring to a boil. Add the frozen dumplings and return to a boil; reduce heat and simmer about 5-6 minutes until dumplings are heated through. Stir in the green part of the bok choy; cook about 2 minutes until the greens are wilted.
- Add soy sauce and sliced green part of the green onions.
- Serve dumpling soup hot with a drizzle of chili oil and more soy sauce to taste.
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