20-Minute Dumpling Soup
Rated 5.0 stars by 1 users
Category
Easy Dinner Ideas
Cuisine
Asian
Author:
Karina A.
Servings
2
Prep Time
20 minutes
Cook Time
5 minutes
Soka Pantry
Chilli Oil
Category
Lunch
Need a fast, no-brainer dinner? This dumpling soup is my go-to when I want something warm and satisfying without spending the whole night in the kitchen. You just simmer up a light, fragrant broth (ginger, garlic, stock, a splash of soy… you know the vibe), then let it do its thing while you get everything else ready.
The real weeknight win: frozen gyoza. I keep a bag in the freezer and call it meal insurance—plump, juicy little dumplings that cook straight in the broth and instantly make the whole bowl feel hearty and cosy.
Ingredients
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2 tsps. sesame/ neutral oil
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3-4 garlic gloves, sliced fine
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Thumb size knob of ginger, peeled and sliced into crescents
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2 spring onions (whites and greens separated)
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5-6 dried shiitake mushrooms (optional)
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3 tbsps. soy sauce (or more, according to taste)
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4 cups vegetable/ chicken stock
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1 bunch bok choy (optional)
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1 packet frozen gyoza/ wontons/ dumplings (I used the pork & prawn flavour)
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Salt, white pepper and sugar (according to taste)
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Crunchy Chilli Oil
Directions
Soak the shiitake mushrooms in hot water and set aside.
Heat the oil on medium heat in a deep pot with a lid.
Fry the garlic, ginger and spring onion greens till fragrant (3-4 minutes).
Drain mushrooms (reserve soaking liquid), squeeze dry, slice into strips, and sauté for a few minutes.
Pour in the stock, mushroom soaking liquid, and soy sauce.
Cover and simmer on a low heat for 15 minutes.
Meanwhile, cook dumplings according to packet instructions (steam or microwave).
Clean the bok choy and trim the ends (reserve for stock). Add to soup and boil for 2-3 minutes until tender with a slight bite.
Season with salt, white pepper and sugar, to taste.
To serve, place the dumplings in a deep bowl and ladle soup on top. Garnish with spring onion greens and chilli oil.
Recipe Note
What can I use instead of gyoza dumplings?
This recipe works beautifully with any type of frozen dumplings - pork, chicken, vegetarian, or even wontons.
What can I use instead of shiitake mushrooms?
You can use any other dried mushrooms, or leave them out all together. I find that they add a nice depth of flavour considering the short simmering time for the broth, but feel free to skip this step if easier.
How can I add more flavour to the soup?
Use dashi stock instead of plain broth for the base, or add a pinch of white pepper and a splash of Chinese cooking wine for an extra boost of flavour.
Can I add extra protein to this dumpling soup?
Add a soft boiled egg, sliced chicken breast or tofu to this soup if you’d like an extra kick of protein.