Try this brothy, Asian-inspired Dumpling Soup for a comforting and satisfying bowl full of flavor.
I have a confession to make: I’m in love with Asian dumplings. Pork, chicken, shrimp, veggie—give me all the dumplings and any bowl of soup they belong in. Lucky for me, many Asian cultures have their own versions of dumpling soup, so there are a lot of different flavors to try!
I enjoy this particular dumpling soup recipe because it comes together so easily and requires minimal ingredients. For that reason, I tend to pull this recipe out when I’m feeling under the weather—it’s simple enough to cook up a batch when I have a cold, and it’s oh-so-comforting when you’re nursing a sore throat.
The ginger and garlic combine with the complex, earthy flavor of shiitake mushrooms, the nutty notes of sesame oil, and salty soy sauce to make the backbone of this soup’s flavor profile. The celery, carrots, and green onions add more flavor to the vegetable broth, and the dumplings make for a soft and satisfying bite. This soup might be wonderful when you’re sick, but it’s even better when you’re not!
Is This Dumpling Soup Healthy?
Yes, this soup is healthy. It’s relatively low in fat and calories. Garlic is known for its heart-healthy properties, and ginger is a great anti-inflammatory ingredient. Shiitake mushrooms are a good source of fiber and copper and are low in calories and fat. The spinach contributes some iron, and the carrots are high in beta-carotene, which the body converts into vitamin A. That said, the final nutritional content will depend somewhat on the frozen dumplings you choose, because different brands of dumplings will contain different ingredients. If you’re worried about sodium content, use low-sodium soy sauce and veggie broth, and check the nutrition facts on the frozen dumplings.
Overall, this soup is suitable for vegetarians as long as the dumplings are meat-free. The recipe is dairy-free as well.
The Versatility of Dumplings
This recipe calls for vegetable dumplings, but with how many types of dumplings there are in the world, you’re welcome to change it up! Dumplings (also called “potstickers”) are a culinary tradition in many cultures worldwide. These little pouches of deliciousness are quite popular, and many U.S. grocery stores carry at least a few varieties of frozen dumplings. But you’ll really get a big range of choices if you stop by your local Asian market. In addition to vegetable dumplings, there are dumplings made of pork, shrimp, fish, chicken, mushrooms, and probably more.
Another option is to make your own dumplings! Try your hand at this delicious Chicken Potstickers recipe, but instead of frying them in a pan, freeze them until you’re ready to make this dumpling soup. Or, make the soup and the dumplings on the same day, and use the dumplings fresh!
How Do I Store Leftovers?
Store leftover soup in the fridge in an airtight container for up to 3 days. If you store it any longer, the dumplings are likely to fall apart very easily. If you’re planning on freezing this soup, leave the dumplings out of the soup if possible, and freeze the soup by itself in freezer-safe containers for up to 3 months. Reheat the soup in a pot on the stove until thawed, and add frozen dumplings once the soup is simmering.
Serving Suggestions
Dumpling soup pairs wonderfully with a variety of side dishes, like these Egg Rolls or some Crispy Fried Wontons. Or, if you’d prefer some greens, a Korean Cucumber Salad is a satisfying side.
Since this recipe is vegetarian as written, it’s not a bad idea to add some protein to the meal. Try some healthy Asian Chicken Lettuce Wraps or this flavorful General Tso’s Tofu recipe.
If you’re a meat eater, and you enjoyed this soup, you might like our Slow-Cooker Paleo Korean Beef Stew or Chicken Pho.
Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup shiitake mushrooms sliced
- 12 frozen vegetable dumplings
- 2 cups baby spinach leaves
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and ginger, and sauté until fragrant, about 2 minutes.
- Pour in the vegetable broth and bring to a simmer. Add carrots and celery, and cook until slightly tender, about 5 minutes.
- Add the shiitake mushrooms and frozen dumplings to the pot. Continue to simmer until dumplings are cooked through, about 10 minutes.
- Stir in the baby spinach, soy sauce, and sesame oil, and cook until the spinach is wilted, about 2 minutes.
- Serve the soup hot, garnished with sliced green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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