On nights when you barely have time to chop an onion, this dumpling soup is a filling, comforting, soul-enriching meal that is on the table in under 20 minutes. There is no such thing as having too many easy dinner recipes up your sleeve, and nothing is easier than snagging a bag of frozen potstickers from the supermarket. An ideal family meal, the tender dumplings floating in creamy miso broth are totally kid-friendly, while a dab of hot sauce or chili oil kicks it up a notch for everybody else.
What is dumpling soup made of?
As long as there are dumplings swimming in delicious broth, it’s dumpling soup! This soup starts with carrot, green onion, garlic, and ground ginger sauteed in a combination of vegetable oil and nutty sesame oil. Super flavorful miso is whisked into chicken or vegetable broth for a pleasantly salty, creamy soup base. Finally frozen dumplings, a weeknight hero, are added to the broth. The dumpling wrappers get tender so quickly in the broth that before you know it, it’s time to stir in some spinach and soy sauce and get out some bowls!
Is there miso paste in dumpling soup?
While not all dumpling soups call for miso paste, this special ingredient, made from soybeans and rice, gives the broth body while adding an indescribably salty-sweet flavor. This recipe uses white miso, which is less fermented than yellow or red miso.
What goes well in dumpling soup?
While this super easy soup is delicious on its own, there's plenty of room for variation. Sliced mushrooms, added with the carrots, would make a hearty addition. Silky cubed tofu, stirred in with the spinach, is another classic. Or, bulk up the soup with some extra broth and long, al dente noodles. And of course, a nice drizzle of chili oil or a jammy, medium-boiled egg would go a long way.
Is dumpling soup the same as soup dumplings?
While broth and dumplings are still involved, dumpling soup is not the same as soup dumplings. A dim sum favorite, soup dumplings are composed of delicate dough wrapped around pork or chicken dumpling filling (like a little meatball) that is swimming in savory broth. Gelatinous, solidified-when-chilled broth is the key to these miraculous mouthfuls.
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