Dumpling Soup

This dumpling soup is one of those rare weeknight dishes that feels comforting and satisfying while barely asking anything of you. Frozen dumplings do the heavy lifting, turning a simple pot of broth into a filling meal in minutes. The base starts with carrots, green onions, garlic, and ginger sautéed in a mix of vegetable and sesame oils, which gives the soup a warm aroma the moment the pot hits the stove. White miso whisked into broth adds a creamy, savory depth without using dairy, making the soup both rich and light at the same time.

What makes this recipe extra flexible is how easy it is to adapt. You can use chicken or vegetable broth, add mushrooms or tofu, or even top each bowl with a soft boiled egg. For tools, you will need a large soup pot, a small mixing bowl for dissolving the miso, a whisk, and a ladle. The dumplings cook directly in the broth, which keeps the whole recipe fast and convenient. Once the spinach wilts at the end and a drizzle of soy sauce goes in, you have a cozy bowl ready to serve in under 20 minutes.

1. Sauté the vegetablesHeat the vegetable oil and sesame oil in a large pot over medium heat. Add the shredded carrots, green onion whites, garlic, and ground ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.Keep the heat at medium so the garlic softens gently without browning.Wipe any oil splatters around the pot so they do not cook onto the stovetop.
2. Add the miso and brothIn a small bowl, whisk the miso paste with 1/2 cup of broth until smooth. Add this mixture and the remaining broth to the pot. Bring the soup to a boil.Dissolving the miso in a small amount of warm broth first helps avoid clumps.Rinse the whisk immediately so miso paste does not dry onto it.
3. Cook the dumplingsAdd the frozen mini dumplings to the boiling broth and reduce the heat to a simmer. Cook until the dumplings are heated through, 3 to 5 minutes. Stir in the baby spinach and cook until wilted, 1 to 2 minutes.Do not overcook the dumplings or they may become too soft and lose their shape.Discard the empty dumpling bag so it does not clutter the counter.
4. Finish and serveAdd the soy sauce and the green onion greens. Ladle the soup into bowls and serve hot with extra soy sauce, hot sauce, or chili oil.Add a soft boiled egg or sliced mushrooms if you want to bulk up the bowl.Let the pot cool slightly before washing so the broth residue releases easily.

Vegetable oil1 tbsp

- Oil & Vinegar

sesame oil2 tsp

- oil

shredded carrots1 cup

- Produce

Green Onions5 count

- Produce

Garlic3 clove

- Produce

ground ginger1/4 tsp

- spices

white miso paste1/4 cup

- refrigerated

chicken or vegetable broth6 cup

- broth

frozen mini dumplings1 lb

- frozen

Baby spinach3 cup

- Produce

soy sauce3 tbsp

- Condiments

hot sauce or chili oil0 count

- condiments

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