This Asian soup with dumplings is a quick and easy recipe you can make in 10 minutes, with a flavorful broth, plenty of greens, and your favorite frozen dumplings!
JUMP TO RECIPEWhat if I told you you could make a warming, flavorful and delicious Asian soup with Dumplings in just about 10 minutes? Well, you can!
We all have lazy days in the kitchen, and this easy Dumpling Soup brings all the flavor without the fuss with the help of tasty frozen dumplings. This recipe is as easy as boil and serve, and tastes like it cooked all day, thanks to tasty flavor enhancements like white miso paste, ginger, garlic, and toasted sesame oil.
Whip this up, grab your chili crisp, sprinkle on some cilantro leaves and scallions, and dive into a flavorful and delicious bowl of soup that's basically a weeknight hero.
Table of Contents
- Ingredients
- How to make Dumpling Soup (AKA Potsticker Soup)
- What kind of Dumplings should I use?
- Tips and Tricks
- Variations
- What to serve with dumpling soup
- Storage
- More easy soup recipes
Ingredients
Building the Broth
Shredded carrots. For an easy weeknight soup, I love to but the pre-shredded or julienne cut bagged carrots from the grocery store to save time. If you like, you can also shred your own on a box grater.
Scallions (aka green onions). These add a nice, light onion flavor to the soup broth, as well as a bright herbal quality to the finished soup as a garnish. You'll seperate the whites from the green parts of the scallions when prepping, and cook the whites along with the carrots at the beginning to help give depth of flavor to the broth.
Minced fresh ginger. While you could use a tube of ginger paste, or some dried ginger in a pinch, I highly recommend the powerful and potent flavor you get from some fresh ginger root. I like to buy a few pieces fresh, and then freeze them! You can grate the ginger from frozen, which is perfect for recipes like this one, and the ginger keeps in the freezer for months in a freezer bag! This way, you always (technically) have fresh ginger on hand. And the flavor is just as delicious grated from frozen.
Fresh minced garlic. Again, my vote is for real, fresh garlic you peel and minced (or press) yourself. The flavor is stronger and fresher than anything in a jar or tube, and gives the broth a well rounded flavor. Using a garlic press also ensures the garlic melds into your broth, rather than floats in it.
Chicken Broth or chicken stock. This will serve as the base of the soup. You can use store bought broth, or homemade! If you like, low sodium broth or bone broth are great options, too!
Stir-ins
White Miso Paste. Made from fermented soybeans, white miso has a mild, slightly sweet, and mildly salty flavor, and adds a great umami punch to the soup broth. The addition of the miso to the broth gives it that cooked all day homemade flavor, and adds real depth to the finished soup! While miso paste keeps for some real time in the refrigerator, it can be frozen as well, and used as needed without losing it's flavor! Check out this article on the best miso paste's according to chefs to choose one that sounds great to you!
Toasted Sesame oil. Unlike standard sesame oil, Toasted sesame oil is made from toasted sesame seeds, which gives it a bold, nutty flavor. The toasted sesame oil pairs perfectly with the broth and aromatics in this soup! My favorite brand is Kadoya.
Soy sauce. Soy sauce is key to adding complexity of flavor to the broth. Use a soy sauce that you enjoy and cook with often. You can use Tamari, standard soy sauce, or even low sodium soy sauce or liquid aminos. I prefer to work with Tamari, which is a Japanese variety of soy sauce that is often gluten free, and less salty that standard soy sauce.
Mix-ins
Frozen dumplings or potstickers. This part of the recipe all comes down to preference. I love to use a pork potsticker for this recipe, but you can use ANY frozen potstickers you love! Tis recipe works great with any variety of frozen dumplings: mini, pork, chicken, beef, or veggie! Just throw in your faves to simmer in the delicious broth!
Baby spinach, or a greens blend, such as Organic Power Greens. I love using the Power Greens in soups and salads, since they have great flavor from the blend of baby spianch, red chard an kale, and pack a bit of extra nutrition! The red chard also adds a fun pop of color to the soup!
The juice of one lime. Adding a squeezed lime into the broth just before serving adds a nice hint of acid to the broth, and helps wake up all the flavors in the soup! For best results, add this at the very end, right when you're about to serve the soup.
Chili crisp, for serving. S&B Crunchy Garlic with Chili Oil is my all-time favorite topping for soups like this dumpling soup! It's got crunchy thin slivers of garlic and just enough heat, without being over the top. The umami topping adds a great textural element to the soup, too!
How to make Dumpling Soup (AKA Potsticker Soup)
To make this easy 10 minute dumpling soup recipe, you'll start by cooking the scallion whites and carrots in a bit of oil, and then building the broth with additional elements like garlic an ginger. Once the broth is pretty much set, you simmer the dumplings until cooked through, and cook the spinach or greens until just wilted. Stir in the lime, garnish, and it's time to eat!
What kind of Dumplings should I use?
You can use any of your favorite frozen Asian potstickers for this recipe! My personal favorite are the Pork and Chive dumplings from Dumpling Daughter, but I have also found some great ones from Trader Joe's and Aldi!
You can use pork, chicken, or veggie dumplings for this recipe! Bibigo and Ling Ling are also found in most supermarkets, and are also super yummy!
This recipe calls for frozen dumplings, so if you opt to use fresh dumplings, simmer them for a shorter period of time if they come fully cooked, so they retain their shape.
Tips and Tricks
Prep ahead of time. Make sure you separate your scallion white and greens, since you'll cook the whites, and use the greens at the very end, as well a for garnish. You'll want all your veggies ready to go, as this soup comes together very quickly.
Make sure to read the directions for your dumplings. Some dumplings, like the ones I love from Dumpling Daughter, are not fully cooked, so you'll need to simmer them the right amount of time so they are safe to eat. On the other hand, some dumplings, such as veggie dumplings, may take a bit less time to warm through and be ready to serve.
Variations
Make it vegan (or vegetarian). To make this dumpling soup recipe vegan, use veggie dumplings, and swap the chicken broth for vegetable broth!
Add protein. If you happen to have only veggie dumplings around the house, or want to beef up the amount of protein in the soup, you could add sliced or shredded cooked chicken breast, cooked ground pork, or even edamame!
Switch up the veggies. use what you have! Some great add-ins would be sugar snap peas or bell peppers. Some thinly sliced mushrooms would also be a great addition.
Make a beef version. Try frozen beef potstickers and beef broth in place of the chicken broth for a richer dumpling soup!
Easy Dumpling Soup Recipe
Equipment
- large soup pot or Dutch oven
Ingredients
- 1 tablespoon avocado oil, or neutral oil such as canola or vegetable oil
- 1 cup shredded or julienned carrots
- 6 scallions (green onions), thinly sliced, whites and greens separated
- 1 tablespoon minced fresh ginger
- 4 cloves minced (or pressed) fresh garlic
- 6 cups chicken broth or stock
- 2 tablespoon white miso paste
- 1 lb frozen dumplings or potstickers
- 1 tablespoon toasted sesame oil
- 2 tablespoon soy sauce
- 3 cups fresh baby spinach or greens blend, such as Power Greens
- the juice of one lime
- Chili crisp, for serving (optional)
- fresh cilantro leaves, for garnish
Instructions
- Heat oil in a large soup pot or dutch oven over medium heat. 2. Add carrots, scallion (whites only), ginger and garlic, and cook until slightly softened, stirring occasionally, for 2-3 minutes. 3. Add the chicken broth and miso paste, turn heat up to medium-high, and bring to a boil. Once boiling, cook until miso is dissolved, stirring occasionally for 3-4 minutes. 4. Once boiling and miso is dissolved, add the frozen dumplings and cook until heated through, 4-6 minutes, stirring occasionally so they don’t stick to the pot. 5. Stir in sesame oil, soy sauce and baby spinach or greens, and half the scallion greens (reserve some for garnish). Cook until just greens or spinach is just wilted, about 1 minute. 6. Turn off heat and stir in juice of 1 lime. Serve with scallion greens, cilantro leaves, and chili crisp, if desired.
What to serve with dumpling soup
I love my soup a little spicy, so I love to serve it with a dollop of Chili Crunch on top for some heat and a nice additional texture. I also love to add on some fresh cilantro leaves for an extra pop of flavor.
This soup is great all by itself, alongside a simple side salad (like my Korean Cucumber Salad), or as an accompaniment to an Asian-inspired meal, like my savory and spicy Kimchi Bacon Fried Rice or General Tso's Ramen Egg Rolls!
Storage
This Asian soup with dumplings will keep for up to 3 days in an airtight container in the refrigerator. To reheat, gently warm on the stove until just warmed through, and serve with fresh scallion greens.
I would not recommend freezing the soup for a later use, as the dumplings really suffer and lose their shape and tend to fall apart after thawing.
More easy soup recipes
Try my Vegan Enoki Mushroom and Dumpling Soup!
Use up that leftover Rotisserie Chicken with my easy weeknight Rotisserie Chicken Noodle Soup recipe!
Make my pantry-friendly and filling Chickpea Soup!
Use up that holiday ham bone with my Crockpot Ham Bone Bean Soup!
Make my creamy and delicious Chicken and Roasted Poblano Soup!
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