This healthy 10 minute dumpling soup, is fresh, full of veggies and so easy to prepare. It only requires one pot and minimal clean up.
The soup is not only nutritious but also delicious. With its simple and easy-to-follow steps, this recipe is perfect for beginner cooks or anybody looking for a quick and healthy meal option.
Ingredients
The ingredients for this soup include:
- Olive oil
- Minced ginger
- Minced garlic
- Red chili(optional)
- Miso paste
- Carrots
- Vegetable broth
- Frozen dumplings (I use Mr. Chen’s Vegetable Gyoza)
- Buk choy, chopped
- Vermicelli noodles
- Soy sauce (optional)
- Spring onion
- Sesame seeds
- Chili oil (optional)
Instructions
Here’s a quick step-by-step guide on how to make this easy soup! See recipe card for more details.
Step One: Sauté garlic, ginger, and chili in olive oil until fragrant. Then add the carrot and miso paste, stir to coat.
Step Two: Pour in the vegetable broth and bring to a boil.
Step Three: Add frozen dumplings and simmer for a couple of minutes.
Step Four: Add the bok choy and vermicelli noodles. Season with soy sauce to taste, serve into bowls, garnish and enjoy!
I hope you love this easy dumpling soup! Remember, you can use any leafy greens you have on hand. Spinach, silverbeet, kale or any Asian greens would all be delicious. Let me know what you thought of this one in the comments below 🙂
If you’re looking for more tasty and easy soup recipes, be sure to try my Instant Noodle Soup (Laksa Inspired), my Creamy Roasted Tomato Soup, Yellow Split Pea Soup or Quick Plant Based Pho.
10-Minute Dumpling Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp ginger minced, 14g
- 1 tbsp garlic minced, 14g
- 1 red chili sliced (optional)
- 2 tbsp miso paste 34g
- 2 carrots peeled, halved and sliced, 142g
- 4 cups vegetable broth low sodium preferred, 960ml
- 21 oz frozen dumplings (600g) I use Mr. Chen's Vegetable Gyoza
- 2 cups Bok choy chopped, 170g
- 2 oz vermicelli noodles (60g) I use Mr. Chen's
- soy sauce to taste
To garnish
- 3 stalks green onions sliced, aka spring onions, 64g
- chili oil optional
- sesame seeds optional
Instructions
- Heat the olive oil in a large pot over medium-high heat. Add the ginger, garlic, and red chili (if using). Sauté for 1 minute, or until fragrant.
- Add the carrots and miso paste, stirring to coat. Pour in the vegetable broth and bring to a boil.
- Once boiling, add the frozen dumplings. Simmer for 2 minutes.
- Add the chopped bok choy and vermicelli noodles. Continue simmering for 2–3 more minutes, or until the dumplings and noodles are fully cooked.
- Taste and add soy sauce to season.
- Divide into bowls and top with sliced green onions, sesame seeds, and chili oil if desired. Serve hot.
Krystal says
Love this recipe! We made this for dinner one night when we were feeling lazy and getting over the flu. It was just what we needed – I also double the ginger and added extra chilli but that’s because we wanted a spicier broth.
Deborah Lloyd says
Quick, easy and delicious!