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.
Step Two: Add carrot and miso paste, then vegetable broth. Bring to a boil.
Step Three: Add frozen dumplings and simmer for a couple of minutes before adding Buk choy and vermicelli noodles.
Step Four: 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 or Yellow Split Pea Soup with Basil Pesto.
10 Minute Dumpling Soup
Ingredients
- 1 tbsp olive oil
- 1 tbsp ginger minced
- 1 tbsp garlic minced
- 1 red chilli sliced (optional)
- 2 tbsp miso paste
- 2 carrots peeled, halved and sliced
- 4 cups vegetable broth
- 21 oz frozen dumplings (600g) I use Mr. Chen's Vegetable Gyoza
- 2 cups Buk choy chopped
- 2 oz vermicelli noodles (60g) I use Mr. Chen's
- soy sauce to taste
To garnish
- 3 stalks spring onion sliced
- chilli oil optional
- sesame seeds optional
Instructions
- Add olive oil to a large pot. On medium-high, add garlic, ginger and chili (optional). Stir for 1 minute or until fragrant.
- Next, add carrot, miso paste and stir to coat. Add vegetable broth and bring to a boil.
- Once the broth is boiling, add dumplings. Simmer for 2 minutes, then add Buk choy and vermicelli noodles. Simmer for an additional 2-3 minutes or until dumplings and noodles are cooked. Taste and add soy sauce as desired.
- Serve into bowls and garnish with spring onions, sesame seeds and chili oil (optional).
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!