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When I need something warm, fast, and extra satisfying, this dumpling soup is my go-to. It comes together in just 30 minutes with frozen dumplings, a flavorful miso-ginger broth, and fresh toppings like chili crisp and scallions. It’s one of those meals that feels like takeout—but better, because it’s homemade and totally customizable. I always keep a bag of potstickers in my freezer for nights like this, and love how easy it is to switch up the broth or veggies depending on what I have on hand. Whether you’re feeling under the weather or just want something cozy and comforting, this soup delivers.
Easy Dumpling Soup
I almost always toss a pack of frozen potstickers into my cart—they’re just so easy to turn into appetizers, snacks, or even a full meal. And if I’m out at a restaurant, you can bet I’m ordering some kind of dumpling. Pairing those tender dumplings with a warm, flavorful broth is honestly one of my favorite combos. This cozy soup comes together with a few simple, freezer-friendly ingredients and is such a great way to use up those dumplings sitting in the freezer. It’s also super flexible—you can load it up with your favorite veggies, go with pork or chicken dumplings, or keep it vegetarian with veggie-filled ones.
Tips for Beginners
- No need to thaw the dumplings first. Just adjust the cook time slightly if they’re larger.
- Don’t boil too long after adding the miso because it loses some flavor and probiotics if overcooked. Stir it in gently and keep the simmer low.
- If you love a spicy kick like I do, chili crisp is your friend. It adds the perfect spicy finish to contrast with the rich broth.
Dumpling Soup
Ingredients
- 6 cups chicken stock or vegetable broth divided
- ¼ cup white miso paste
- 1 tbsp sesame oil
- 5 green onions white and green parts separated, sliced
- 4 garlic cloves minced
- 2 tbsp minced ginger
- 3 tbsp low sodium soy sauce
- 1 cup shredded carrots
- 1-1½ lbs. frozen dumplings*
- 1 tbsp fresh lime juice more to taste
- chili crisp and sesame seeds optional for topping
Instructions
- In a small bowl, mix ½ cup chicken stock and miso paste until a smooth mixture forms.
- In a dutch oven or large pot, heat the sesame oil over medium high heat. Add the green onion whites, garlic and ginger and cook, stirring, until fragrant, about 2-3 minutes.
- Pour the remaining chicken stock and the stock/miso mixture into the pot along with the soy sauce, and carrots.
- Bring the mixture to a boil, lower to a strong simmer, and cook until the carrots are tender, about 5 minutes.
- Stir in the dumplings and bring the soup back to a boil. Reduce to a simmer and cook for 4-5 minutes or until the dumplings are cooked through.
- Stir in the lime juice and green onion greens. Remove from the heat.
- Ladle into bowls and top with more scallions, chili crisp and sesame seeds, if desired.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Cook Dumpling Soup Step by Step
Gather all the ingredients together.
Mix the miso: In a small bowl, whisk together ½ cup of the chicken stock and ¼ cup white miso paste until smooth. Set aside.
Sauté the aromatics: In a Dutch oven or large pot, heat 1 tbsp sesame oil over medium-high heat. Add the white parts of 5 sliced green onions, 4 minced garlic cloves, and 2 tbsp minced ginger. Cook, stirring frequently, for about 2–3 minutes, until fragrant.
Build the broth: Pour in the remaining 5½ cups of chicken stock, the miso mixture, 3 tbsp low-sodium soy sauce, and 1 cup shredded carrots.
Boil the broth: Bring the soup to a boil, then lower to a strong simmer and cook for about 5 minutes, or until the carrots are tender.
Add the dumplings: Stir in 1 to 1½ lbs of frozen dumplings. Bring the soup back to a gentle boil, then reduce to a simmer and cook for 4–5 minutes, or until the dumplings are cooked through and floating.
Finish the soup: Stir in 1 tbsp fresh lime juice (or more to taste) and the green parts of the sliced green onions. Remove from the heat.
Serve and garnish: Ladle the soup into bowls and top with extra scallions, a spoonful of chili crisp, and a sprinkle of sesame seeds if desired. Serve warm.
How to Store and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. The dumplings may absorb broth over time, so add a splash of water or stock before reheating.
Reheat gently on the stovetop to avoid breaking the dumplings.
If you want to freeze the soup, I recommend freezing the broth and veggies without the dumplings. Then add fresh or frozen dumplings when reheating for the best texture. You can freeze the broth for up to 3 months.
Variations and Add-Ins
This soup is super flexible—feel free to make it your own with whatever you have on hand. Here are some easy add-ins:
- Greens: Baby spinach, bok choy, Napa cabbage, or kale wilt down beautifully in the hot broth.
- Mushrooms: Shiitake, cremini, or enoki add an earthy flavor and extra texture.
- Corn or peas: A handful of frozen corn or peas can be tossed in for color and sweetness.
- Rice noodles: Add cooked noodles for a heartier, more filling bowl.
- Tofu: Cubed silken or firm tofu makes a great protein boost for vegetarian versions.
- Chili oil or sriracha: For a little extra heat, stir some directly into the broth.
- Egg: Slowly drizzle in a beaten egg while the soup simmers for an egg drop effect.
Serving Suggestions
Top with chili crisp, sesame seeds, and more sliced green onions for texture and flavor. Serve with a side of steamed rice or a simple cucumber salad to round out the meal. For a heartier version, stir in baby spinach or shredded cabbage at the end.
