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soup

Dumpling Soup

A fast and cozy dumpling soup made with frozen dumplings, miso broth, vegetables, and spinach in under 20 minutes.

Prep

5 min

Cook

10 min

Total

15 min

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Ingredients

Serves306

Dumpling Soup

  • 153 tbsp Vegetable oil
  • 306 tsp sesame oil
  • 153 cup shredded carrots
  • 765 count Green Onions (thinly sliced, whites and greens separated)
  • 459 clove Garlic (finely chopped)
  • 38.25 tsp ground ginger
  • 38.25 cup white miso paste
  • 918 cup chicken or vegetable broth (divided)
  • 153 lb frozen mini dumplings
  • 459 cup Baby spinach
  • 459 tbsp soy sauce (plus more to serve)
  • 0 count hot sauce or chili oil (to serve)
Servings: 306−+
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Cooking Instructions

  1. 1

    Sauté the vegetables

    Heat the vegetable oil and sesame oil in a large pot over medium heat. Add the shredded carrots, green onion whites, garlic, and ground ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
    Tip: Keep the heat at medium so the garlic softens gently without browning.
    Cleanup: Wipe any oil splatters around the pot so they do not cook onto the stovetop.
  2. 2

    Add the miso and broth

    In a small bowl, whisk the miso paste with 1/2 cup of broth until smooth. Add this mixture and the remaining broth to the pot. Bring the soup to a boil.
    Tip: Dissolving the miso in a small amount of warm broth first helps avoid clumps.
    Cleanup: Rinse the whisk immediately so miso paste does not dry onto it.
  3. 3

    Cook the dumplings

    Add the frozen mini dumplings to the boiling broth and reduce the heat to a simmer. Cook until the dumplings are heated through, 3 to 5 minutes. Stir in the baby spinach and cook until wilted, 1 to 2 minutes.
    Tip: Do not overcook the dumplings or they may become too soft and lose their shape.
    Cleanup: Discard the empty dumpling bag so it does not clutter the counter.
  4. 4

    Finish and serve

    Add the soy sauce and the green onion greens. Ladle the soup into bowls and serve hot with extra soy sauce, hot sauce, or chili oil.
    Tip: Add a soft boiled egg or sliced mushrooms if you want to bulk up the bowl.
    Cleanup: Let the pot cool slightly before washing so the broth residue releases easily.

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Dumpling Soup

Prep: 5 min · Cook: 10 min · Total: 15 min · Servings: 306

Ingredients

Dumpling Soup

  • 153 tbsp Vegetable oil
  • 306 tsp sesame oil
  • 153 cup shredded carrots
  • 765 count Green Onions (thinly sliced, whites and greens separated)
  • 459 clove Garlic (finely chopped)
  • 38.25 tsp ground ginger
  • 38.25 cup white miso paste
  • 918 cup chicken or vegetable broth (divided)
  • 153 lb frozen mini dumplings
  • 459 cup Baby spinach
  • 459 tbsp soy sauce (plus more to serve)
  • count hot sauce or chili oil (to serve)

Instructions

  1. Sauté the vegetables — Heat the vegetable oil and sesame oil in a large pot over medium heat. Add the shredded carrots, green onion whites, garlic, and ground ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
  2. Add the miso and broth — In a small bowl, whisk the miso paste with 1/2 cup of broth until smooth. Add this mixture and the remaining broth to the pot. Bring the soup to a boil.
  3. Cook the dumplings — Add the frozen mini dumplings to the boiling broth and reduce the heat to a simmer. Cook until the dumplings are heated through, 3 to 5 minutes. Stir in the baby spinach and cook until wilted, 1 to 2 minutes.
  4. Finish and serve — Add the soy sauce and the green onion greens. Ladle the soup into bowls and serve hot with extra soy sauce, hot sauce, or chili oil.