Why You’ll Love Dumpling Soup Recipe

You’ll love this recipe because:

It uses frozen dumplings, which makes it super fast and easy to pull together.
The broth is flavorful and aromatic thanks to garlic, fresh ginger, tamari/soy sauce, rice vinegar and lime juice.
It’s adaptable: you can swap veggies based on what you have (spinach, bok choy, carrots, mushrooms).
It gives you a cozy, comforting bowl of soup — perfect for a chilly night or a big appetite.
One-pot simplicity: minimal cleanup.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

neutral oil (vegetable or avocado)
shiitake mushrooms (stemmed & sliced)
tamari or soy sauce
vegetable broth
garlic cloves (grated)
fresh ginger (grated)
medium carrot (julienned)
frozen vegetable dumplings / mini wontons / potstickers
scallions (thinly sliced)
fresh spinach
rice vinegar
fresh lime juice
sesame seeds (for garnish)
Sichuan chili crisp (optional, for serving)

Directions

Heat oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for about 5–8 minutes until softened.
Add tamari or soy sauce, vegetable broth, grated garlic, grated fresh ginger, julienned carrot, frozen dumplings, and half the sliced scallions. Stir to combine and bring the broth to a boil.
Reduce the heat and simmer for about 4 minutes, or until the dumplings are heated through.
Remove the pot from heat. Add the fresh spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Adjust seasoning with additional tamari, salt, or lime juice as needed.
Ladle into bowls and garnish with the remaining scallions, sesame seeds, and if desired, a drizzle of Sichuan chili crisp. Serve immediately.

Servings and timing

Serves: 4 to 6 people
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Use different greens: swap spinach for baby bok choy, kale, or chopped cabbage.
Swap mushrooms: use cremini or button mushrooms if shiitake are unavailable.
Dumpling options: use any frozen dumplings you like—vegetable, chicken, pork, gyoza, or potstickers.
Add extra veggies: include peas, edamame, bell peppers, or broccoli.
For more heat: add more chili crisp or a splash of sriracha.
For richer flavor: substitute some or all of the vegetable broth with chicken broth.
Gluten-free adaptation: use tamari and ensure your dumplings are gluten-free.
Make it heartier: add cooked rice noodles or udon to the soup before serving.

Storage/Reheating

Best served fresh to preserve dumpling texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over low heat. Add a splash of water or broth if the soup has thickened.
For better results, store the broth and dumplings separately, if possible, and combine when reheating.

FAQs

What kind of dumplings should I use?

Any small frozen Asian dumplings work—vegetable, pork, chicken, mini wontons, gyoza, or potstickers.

Can I make this recipe vegetarian or vegan?

Yes. Use vegetable broth and vegan-friendly dumplings. Confirm that your soy sauce or tamari is vegan.

Can I use fresh dumplings instead of frozen?

Yes. Fresh dumplings will cook faster, so adjust the simmer time accordingly to ensure they’re heated through.

Can I add noodles to this soup?

Definitely. Add cooked rice noodles, soba, or udon just before serving for a more filling bowl.

Can I swap the mushrooms for something else?

Yes. Use any mushrooms you prefer or omit them and add more of another vegetable.

What if I don’t have rice vinegar or lime juice?

Substitute rice vinegar with apple cider vinegar and lime juice with lemon juice, if needed.

Is it spicy?

The base recipe is mild. Spice can be added to taste with chili crisp or hot sauce.

How can I prep ahead for this recipe?

You can prep the broth and sauté the vegetables ahead of time. Add dumplings and spinach just before serving.

Can I freeze leftovers?

It’s best to freeze the broth without the dumplings or spinach. Add them fresh when reheating for the best texture.

How do I keep the dumplings from falling apart?

Avoid overcooking them and add them to the soup only for the time needed to heat through.

Conclusion

This dumpling soup is a delicious, quick-to-make dish that brings together convenience and flavor in one pot. Whether you’re cooking for a busy weekday or want a comforting meal without the fuss, this recipe delivers. Use what you have on hand, mix and match veggies, and enjoy a warm, satisfying bowl every time.

Dumpling Soup

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This cozy dumpling soup is a flavorful and nourishing dish made with tender vegetables, savory broth, and store-bought or homemade dumplings. Perfect for a comforting meal, it’s easy to prepare and comes together quickly.

Author: Emily
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegan

Instructions

Heat the avocado oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 8 minutes, or until softened.
Stir in the tamari, rice vinegar, garlic, and ginger. Cook for 1 minute, until fragrant.
Add the broth, water, and mushrooms. Simmer for 10 minutes.
Add the bok choy and dumplings and simmer for 4 to 6 minutes, or until the dumplings are heated through and bok choy is tender.
Ladle into bowls and top with scallions and a drizzle of toasted sesame oil. Serve hot.

Notes

Use store-bought or homemade dumplings—vegetarian or your preferred kind.
Add extra vegetables like spinach or napa cabbage if desired.
Adjust seasoning to taste with additional tamari or rice vinegar.
Frozen dumplings go directly into the soup—no need to thaw first.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 5g
Sodium: 700mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 6g
Cholesterol: 0mg