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Bowl of broth soup with chilli, vegetables and dumplings.
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10-Minute Dumpling Soup

This quick 10-minute dumpling soup is fresh, healthy, and made in one pot - perfect for a cozy, fuss-free meal with minimal cleanup.
Course Soup
Cuisine Japanese
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 serves
Calories 457kcal

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.

Nutrition

Calories: 457kcal | Carbohydrates: 84g | Protein: 10g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 1871mg | Potassium: 285mg | Fiber: 6g | Sugar: 9g | Vitamin A: 7364IU | Vitamin C: 52mg | Calcium: 120mg | Iron: 3mg