Chinese Dumpling Soup Recipe
This easy Chinese Dumpling Soup is made with frozen dumplings, tender greens, carrots, and a savory miso-ginger broth finished with soy sauce, toasted sesame oil, and fresh lime. Ready in just 15 minutes, it’s a quick and cozy weeknight dinner with plenty of flavor and minimal prep.
Servings: 6
Calories: 272kcal
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.
- Add carrots, scallion (whites only), ginger and garlic, and cook until slightly softened, stirring occasionally, for 2-3 minutes.
- 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.
- 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.
- 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.
- Turn off heat and stir in juice of 1 lime. Serve with scallion greens, cilantro leaves, and chili crisp, if desired.
Notes
- Dumplings: Pork and chive potstickers are my favorite, but chicken, shrimp, vegetable, or beef dumplings all work. Cook according to the package directions, since size and wrapper thickness can affect the cooking time.
- Cooking from frozen: There’s no need to thaw frozen dumplings before adding them to the simmering broth.
- Food safety: If your dumplings contain raw meat or poultry, make sure the filling is fully cooked before serving. Poultry dumplings should reach 165°F, while pork and beef dumplings should reach 160°F.
- Greens: Add spinach or other tender greens at the very end so they stay bright and don’t overcook.
- Miso: Stir the miso into the broth until fully dissolved. Avoid aggressively boiling the soup after adding it for the best flavor.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently so the dumplings don’t become too soft or fall apart.
- Freezing: I don’t recommend freezing this soup, since the dumpling wrappers tend to soften and lose their shape after thawing.
Nutrition
Calories: 272kcal | Carbohydrates: 38g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 8mg | Sodium: 1798mg | Potassium: 265mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5100IU | Vitamin C: 17mg | Calcium: 75mg | Iron: 2mg