Description
A comforting bowl of dumpling soup filled with flavorful broth, tender dumplings, and fresh vegetables.
Ingredients
Scale
- 12 dumplings (fresh or frozen; meat, vegetable, or tofu-based)
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 1 cup bok choy, chopped
- 1 cup mushrooms, sliced
- 2 green onions, thinly sliced (for garnish)
- 1–2 tsp soy sauce, or to taste
- Salt and freshly ground black pepper, to taste
- 1 tsp neutral oil (optional, for sautéing)
Instructions
- In a large pot, heat 1 tsp oil over medium heat (or skip oil and add broth at once for lower fat).
- Add the minced garlic and ginger — sauté for about 30–60 seconds until fragrant.
- Pour in the 4 cups of broth and bring to a gentle simmer.
- Add the sliced mushrooms and chopped bok choy. Cook for 2–3 minutes until the vegetables soften.
- Gently add the dumplings to the simmering broth and cook according to their type (3–5 minutes for fresh, 6–8 minutes for frozen).
- Season the soup with soy sauce, salt, and pepper to taste.
- Once the dumplings are fully cooked, ladle into bowls and garnish with sliced green onions. Serve hot.
Notes
For a richer broth, stir in 1 tbsp miso at the end. If using frozen dumplings, add extra cook time as needed. Adjust seasonings to taste, especially when using low-sodium options.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 205
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2.5g
- Protein: 14g
- Cholesterol: 10mg