Dumpling Soup

This dumpling soup is my kind of quick comfort food—warm, flavorful, and full of texture. I love how the rich, aromatic broth wraps around tender dumplings, earthy mushrooms, and crisp vegetables. It’s soothing, satisfying, and comes together fast, making it perfect for a cozy weeknight meal.

Why You’ll Love This Recipe

I love this soup because it’s both comforting and vibrant. The tamari, ginger, and garlic create a savory umami base, while the lime juice and rice vinegar brighten every spoonful. The dumplings make it hearty enough for a full meal, and the spinach adds a fresh, healthy touch. It’s easy to adapt with whatever dumplings or veggies I have on hand.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 tablespoons vegetable oil or avocado oil
8 ounces shiitake mushrooms, stemmed and sliced
2 tablespoons tamari or soy sauce, plus more for serving
6 cups vegetable broth
4 garlic cloves, grated
1 tablespoon grated fresh ginger
1 medium carrot, julienned
1 pound frozen vegetable dumplings, mini wontons or potstickers (I like these Nasoya ones)
4 scallions, thinly sliced
3 cups fresh spinach
1 tablespoon rice vinegar
1 tablespoon fresh lime juice
Sesame seeds, for garnish
Sichuan chili crisp, optional, for serving

Directions

1. I start by heating the vegetable oil in a large pot over medium heat.
2. I add the sliced shiitake mushrooms and cook for about 5 minutes, stirring occasionally, until they’re golden and fragrant.
3. I stir in the tamari (or soy sauce) and let it cook for another minute to deepen the flavor.
4. I pour in the vegetable broth and add the grated garlic, ginger, and julienned carrot. I bring the soup to a gentle simmer.
5. Once simmering, I add the frozen dumplings directly to the pot and cook according to package instructions—usually 6 to 8 minutes—until they float and are heated through.
6. I stir in the scallions and spinach, letting the spinach wilt gently in the hot broth.
7. I finish with rice vinegar and lime juice, tasting and adjusting with extra soy sauce if needed.
8. I ladle the soup into bowls and top with sesame seeds, extra scallions, and a drizzle of chili crisp for a spicy finish.

Servings and Timing

This recipe serves about 4 people. It takes around 10 minutes to prepare and 15 minutes to cook, for a total time of roughly 25 minutes.

Variations

Sometimes I use chicken or shrimp dumplings for extra protein. For more vegetables, I toss in baby bok choy, napa cabbage, or edamame. I also like to add a spoonful of miso paste to the broth for a deeper umami flavor. If I want it spicy, I stir in a bit of chili oil or sriracha while cooking.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove over medium heat. If the dumplings have soaked up too much broth, I add a bit more vegetable stock before serving. I don’t recommend freezing, as the dumplings can become mushy when thawed.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, I can use fresh dumplings—they’ll cook faster, usually in about 3–4 minutes.

Can I use a different type of mushroom?

Absolutely, I sometimes use cremini, oyster, or button mushrooms instead of shiitake.

How do I make the broth richer?

I add a tablespoon of miso paste or a splash of sesame oil for a deeper flavor.

Can I make this soup gluten-free?

Yes, I use tamari instead of soy sauce and make sure the dumplings are gluten-free.

Can I add protein to this soup?

Yes, I like adding tofu cubes, shredded chicken, or shrimp for extra protein.

How can I make it spicier?

I add chili flakes, chili oil, or Sichuan chili crisp for heat.

What can I use instead of spinach?

I substitute baby bok choy, kale, or napa cabbage depending on what I have available.

Can I prepare the broth ahead of time?

Yes, I make the broth a day ahead and store it in the fridge; I just heat it up and add the dumplings before serving.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth works perfectly if I’m not making it vegetarian.

How do I prevent dumplings from breaking apart?

I make sure the soup is at a gentle simmer—not a full boil—when I add the dumplings and stir carefully.

Conclusion

This dumpling soup is my go-to when I want something fast, flavorful, and deeply comforting. The combination of savory broth, tender dumplings, and bright finishing touches makes it both satisfying and refreshing. Whether I’m craving takeout-style comfort or a cozy homemade meal, this soup always hits the spot.

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