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Dumpling Noodle Soup

Dumpling Noodle Soup Recipe

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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 tbsp toasted sesame oil
  • 3 garlic cloves, thinly sliced
  • 1-inch piece fresh ginger, peeled and julienned
  • 6 cups good-quality chicken or vegetable broth
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 16 to 20 frozen dumplings or potstickers
  • 8 oz fresh ramen, udon, or lo mein noodles
  • 2 cups roughly chopped bok choy or spinach
  • 2 scallions, sliced thinly
  • Chili oil or crisp, to taste

Method
 

  1. Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook, stirring, until fragrant and pale gold, about 1 minute.
  2. Pour in the broth, soy sauce, and sugar, scraping up any bits. Bring to a boil, then reduce to a simmer and cook for 2 minutes.
  3. Add the frozen dumplings and simmer for 4 to 5 minutes, until they float and the wrappers look translucent.
  4. Stir in the fresh noodles and bok choy. Cook for 2 minutes, until the greens wilt and the noodles are tender.
  5. Ladle the soup into bowls, top with scallion greens and chili oil, and serve immediately.

Notes

If using dried noodles, cook them according to the package directions and add them just before serving. The soup is best enjoyed right away while the noodles are still chewy. For a make-ahead version, cook the noodles separately and store them apart from the broth and dumplings.