Dumpling Noodle Soup

By Hetty Lui McKinnon

Published March 19, 2023

Dumpling Noodle Soup
Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgpeth.
Total Time
25 minutes
Rating
4(4,916)
Comments
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Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.

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Ingredients

Yield:4 servings
  • Kosher salt (such as Diamond Crystal)
  • 6ounces thin dried wheat, egg or rice noodles
  • 1tablespoon sesame oil
  • 1(2-inch) piece ginger, grated
  • 2garlic cloves, peeled and grated
  • 1teaspoon ground turmeric
  • 6cups vegetable stock
  • 2tablespoon white miso paste
  • 16ounces frozen dumplings (not thawed)
  • 4baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
  • 1small head broccoli (about 9 ounces), cut into bite-size florets
  • Handful of cilantro or chopped scallions, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

256 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 7 grams protein; 1306 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.

  2. Step 2

    Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.

  3. Step 3

    Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.

  4. Step 4

    Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.

  5. Step 5

    Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.

  6. Step 6

    Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

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Ratings

4 out of 5
4,916 user ratings
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Comments

The Food Goddess

Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering. Itadakimasu!

Perry Brown

Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.

Liz Gitter

I make a similar soup with 10 Trader Joe frozen dumplings, a quart of chicken broth, 2 tablespoons of rice vinegar, and 1/2 teaspoon of sesame oil, a large handful of Portabella mushrooms & 4 green onions. Adding hot oil or sriracha sauce is optional. You could also add broccoli or baby box choy or substitute a vegetarian broth. Similar dumplings are available at Costco, Gordon Food Service and grocery stores. Recipe provides 2 servings for a light lunch.

laffytaffy

I’ve made this with dumplings and rotisserie chicken. I prefer it with just the chicken. Great and easy kitchen sink recipe that I will be eating regularly!

Christine

I use chicken stock and TJ Pork Gyoza Potstickers. Eliminate the noodles because they are just not necessary. Extra veggies. Tonight it is baby bok choy, shiitake mushrooms, pea pods and asparagus.

julie

I used this soup as a base and made the following modifications to increase its nutritional value : sautéed 1/2 an onion, two large carrots, and four small pieces of celery in a tiny bit of olive oil. Then I added the sesame oil, garlic and ginger and turmeric. Then added the broth and miso paste as per the directions. I simmered for awhile then I added six small cremini mushrooms that have been sliced as well as about half a cup of frozen peas. At the same time, I added Trader Joe’s chicken and cilantro mini wontons. The soup was a touch bland so I added some hot chili oil. I did not add the noodles but did add the cilantro and green onions on top. I also only added about a quarter teaspoon of salt which was plenty. Overall, this was delicious and so easy.

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