There’s something magical about a big bowl of steaming dumpling soup. It’s that perfect balance of comfort and nourishment—tender, bite-sized dumplings swimming in a flavorful broth, with just enough veggies to make you feel like you’re doing something good for yourself.
This recipe isn’t just about convenience, though it certainly is quick and easy to throw together; it’s about savoring layers of flavor in every spoonful. Whether you’re whipping it up for a cozy weeknight dinner or serving it as a crowd-pleasing starter, this dish is sure to win hearts.
The secret? It’s all in the broth. Simmering a rich, aromatic base with ginger, garlic, and a splash of soy sauce adds depth that makes this soup so much more than just a light meal. Plus, the delicate dumplings soak up all that goodness as they cook, becoming plump and full of flavor.
Dumpling soup is having a moment, especially in colder months, as people crave simple, warming meals that don’t skimp on taste. Packed with protein and veggies, this dish hits all the marks for those looking to eat well without sacrificing comfort.
Why I Love This Recipe
- It’s comforting but light – Perfect for chilly evenings when you want something warm without feeling overly full.
- Easy to customize – I’ve added mushrooms, shrimp, or extra greens depending on what I have in the fridge. It’s so versatile!
- Ready in under 30 minutes – No complicated steps, just simple ingredients that come together fast.
- Healthy but hearty – It’s filling, but with the kind of clean flavors that make you feel good after eating it.
Dumpling Soup Recipe
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Ladle
- Measuring Spoons
- Small Bowl
Ingredients
- 2 tablespoons vegetable oil or avocado oil
- 8 ounces shiitake mushrooms stemmed and sliced
- 6 cups vegetable broth
- 1 tablespoon grated fresh ginger
- 4 garlic cloves grated
- 1 medium carrot julienned
- 2 tablespoons tamari or soy sauce plus more for serving
- 1 pound frozen vegetable dumplings mini wontons
- 4 scallions thinly sliced
- 3 cups fresh spinach
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
Instructions
- Heat oil in a large pot over medium heat.
- Add mushrooms and cook for 5-8 minutes until softened.
- Stir in tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions. Bring to a boil, then reduce heat and simmer for 4 minutes.
- Remove from heat and add spinach, rice vinegar, and lime juice. Stir until the spinach wilts.
- Season to taste with salt or more tamari, if needed.
- Ladle into bowls and garnish with remaining scallions and sesame seeds. Serve with extra tamari and chili crisp, if desired.
