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My easy dumpling soup is warming and comforting and ready in under 30 minutes. It is the perfect mix of frozen dumplings, fresh veggies, and flavorful broth.
Do you like takeout but would instead cook at home to save money and be in charge of the added ingredients? Then this dumpling soup recipe is for you!
It combines shiitake mushrooms with bok choi, aromatic ginger and garlic, umami soy sauce, and convenient frozen potstickers. This versatile soup is perfect for a quick meal or a cozy dinner and is ideal for busy weeknights.
Enjoy the soup on its own or pair it with Korean cucumber salad, homemade chili oil, or even with an extra serving of crispy rice paper dumplings and dumpling dipping sauce.
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What is dumpling soup?
Dumpling soup is a brothy dish that combines tasty dumplings—think potstickers, wontons, or gyoza—with fresh vegetables and a rich broth. Ginger, garlic, and soy sauce are the usual aromatic additions. You can also customize it with different veggies, greens, mushrooms, and noodles.
Watch how to make it
Ingredients
- Frozen dumplings: For minimal effort, you can use your favorite frozen dumplings, wontons, or potstickers. Alternatively, you can learn how to make dumpling wrappers (make a big batch and freeze them) and then turn them into steamed mushroom dumplings (or use your preferred filling—vegetable dumplings, tofu, pork, etc).
- Vegetable broth: You can use store-bought or homemade vegetable stock, or you can swap it for chicken or beef broth.
- Shiitake mushrooms: To add an earthy, savory flavor and chewy texture. You can also use cremini, button, or even dried mushrooms (make sure to rehydrate before adding them to the soup).
- Bok Choy: I love adding bok choy, but you can also use spinach, napa cabbage, or kale. You could also add other veggies like carrots, zucchini or broccoli.
- Aromatics: You will need garlic and ginger. They will add warmth and flavor to the broth. You will also need scallions or green onions for topping.
- Soy Sauce: To add salty umami depth. You can use tamari or coconut aminos.
- Oil: I used olive oil to sauté the mushrooms. You can also use sesame oil or vegetable oil.
- Noodles (Optional): I love adding noodles to bulk up the dumpling soup. You can choose rice noodles, egg noodles, or ramen noodles.
- Seasoning: Add salt and black pepper to taste. As the broth and soy sauce can already make the soup salty enough, you can omit the salt.
- To garnish: Add a squeeze of lime juice for freshness and some homemade chili oil for heat.
See the printable recipe card below for full information on ingredients and quantities.
How to make easy dumpling soup
Prepare the ingredients: Clean the mushrooms and wash the bok choy. Chop the scallions and mince the garlic and ginger. If you are using noodles, cook them as per their package instructions (usually just 3-5 minutes), then rinse with cold water and drain well.
Prepare the soup base: Heat the oil in a large pot over medium heat. Add the mushrooms, ginger, and garlic and cook for a few minutes until the mushrooms soften. Stir occasionally to prevent them from sticking to the bottom.
Add a splash of the broth to deglaze the pan, then pour it all into the pot along with the soy sauce. Then, bring the soup to a boil.
Cook the dumpling soup: Add the bok choy, salt, pepper, and frozen dumplings. Then, reduce the heat and simmer. Let them cook for a few minutes until the potstickers float to the top and are fully warmed through.
Remove the dumpling soup from the heat and stir in the cooked noodles. Taste and adjust any of the seasonings to your liking. The soup is now ready to serve!
Serve the dumpling soup: You can add the chopped scallions either directly into the pot or to individual portions. I also like stirring in a bit of chili oil for added heat and squeezing a bit of lime juice.
Alternatively, you can also top it with sesame seeds or fresh cilantro. Enjoy it warm. Then, store the leftovers in the fridge for up to 3 days.
More soup recipes
If you try this potsticker soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Easy Dumpling Soup
Ingredients
- 1 lb frozen dumplings mini wontons, or potstickers (vegetable or meat as wanted)
- 8 cups vegetable broth
- 5 oz shiitake mushrooms sliced
- 9 oz Bok choy
- 3 scallions thinly sliced
- 2 cloves garlic large (or 1 Tbsp minced)
- 1/2 Tbsp fresh grated ginger
- 2 Tbsp soy sauce
- 2 Tbsp olive oil
- 1/2 tsp salt or to taste
- 1/4 tsp black pepper
- 6 oz noodles optional but recommended – thin dried egg, rice, or wheat noodles
- lime juice for serving
- chili oil for serving
Instructions
- Clean the mushrooms and wash the bok choy. Chop the scallions and mince the garlic and ginger.
- If you are using noodles, cook them as per their package instructions (usually just 3-5 minutes). Rinse with cold water and drain well.
- In a large pot, heat the oil over medium heat. Add the mushrooms, ginger, and garlic. Cook for 5 minutes, stirring occasionally, until the mushrooms soften.
- Deglaze the pan with a splash of the broth, then pour it all into the pot along with the soy sauce. Bring to a boil.
- Add the bok choy, salt, pepper, and frozen dumplings. Reduce the heat and cook them for about 5 minutes until the potstickers float to the top and are fully warmed through.
- Remove the dumpling soup from the heat and stir in the cooked noodles (if using). Taste and adjust any of the seasonings to your liking.
- Serve the soup and top with the chopped scallions. Optionally, add a squeeze of lime juice and chili oil.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So delicious and satisfying