Dumpling Noodle Soup
Published March 19, 2023
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Kosher salt (such as Diamond Crystal)
- 6ounces thin dried wheat, egg or rice noodles
- 1tablespoon sesame oil
- 1(2-inch) piece ginger, grated
- 2garlic cloves, peeled and grated
- 1teaspoon ground turmeric
- 6cups vegetable stock
- 2tablespoon white miso paste
- 16ounces frozen dumplings (not thawed)
- 4baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
- 1small head broccoli (about 9 ounces), cut into bite-size florets
- Handful of cilantro or chopped scallions, for serving
Nutritional analysis per serving (4 servings)
256 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 2 grams polyunsaturated fat; 47 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 7 grams protein; 1306 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Step 2
Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Step 3
Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Step 4
Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Step 5
Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Step 6
Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
Private Notes
Comments
Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering. Itadakimasu!
Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.
I make a similar soup with 10 Trader Joe frozen dumplings, a quart of chicken broth, 2 tablespoons of rice vinegar, and 1/2 teaspoon of sesame oil, a large handful of Portabella mushrooms & 4 green onions. Adding hot oil or sriracha sauce is optional. You could also add broccoli or baby box choy or substitute a vegetarian broth. Similar dumplings are available at Costco, Gordon Food Service and grocery stores. Recipe provides 2 servings for a light lunch.
This is delicious! I used 8 oz of frozen vegetarian dumplings. I only used 4 cups of vegetable broth and added 2 cups of plain water with 2 teaspoons of vegetable Better Than Bouillion. I salted the rice noodle water, but I did not need to add salt to the. soup broth add suggested. I also reduced the baby bok choy to 3. There was plenty of all. So good!
easy recipe and easy to modify. Like the Food Goddess, I don't boil the miso... I add sliced brown beech mushrooms and/or shiitake mushrooms. I also bake or roast extra firm tofu, cut into small cubes, seasoned with Umami and a dash of sesame oil. Delicious.
This was wonderful. I didn’t bother with the noodles because with a pound of mini dumplings, there just was no need for more starch.