Dumpling Soup
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.
Servings: 4 servings
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.
Video
Notes
*Frozen potstickers, mini potstickers, and wontons all work in this recipe.
Nutrition
Serving: 1g | Calories: 503kcal | Carbohydrates: 69g | Protein: 20g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 16mg | Sodium: 2142mg | Potassium: 617mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5523IU | Vitamin C: 20mg | Calcium: 92mg | Iron: 4mg