Dumpling Noodle Soup

By Hetty Lui McKinnon

Published March 18, 2023

  • A white bowl set on a blue gridded plate holds dumpling noodle soup with leaves of bok choy and broccoli florets.
    Linda Xiao for The New York Times. Food Stylist: Hadas Smirnoff. Prop Stylist: Megan Hedgpeth.
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Total Time
25 minutes
Rating
4(5,230)
Comments
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Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.

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Ingredients

Yield:4 servings

  • Kosher salt (such as Diamond Crystal)

  • 6 ounces thin dried wheat, egg or rice noodles

  • 1 tablespoon sesame oil

  • 1 (2-inch) piece ginger, grated

  • 2 garlic cloves, peeled and grated

  • 1 teaspoon ground turmeric

  • 6 cups vegetable stock

  • 2 tablespoon white miso paste

  • 16 ounces frozen dumplings (not thawed)

  • 4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem

  • 1 small head broccoli (about 9 ounces), cut into bite-size florets

  • Handful of cilantro or chopped scallions, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

47 grams carbs; 256 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 4 grams fiber; 1306 milligrams sodium; 7 grams protein; 3 grams sugar

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

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.

  5. 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.

  6. 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.

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Ratings

4 out of 5
5,230 user ratings
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Comments

The Food Goddess

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!

Perry Brown

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.

Liz Gitter

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.

Adam F.

Huge hit in our house. Easy to put together quickly so it's great for a weeknight. Great recipe!

Harvey

Made this with vegetarian dumplings. Divided the recipe into ¼ths since I'm single. It came out great. Used wide (linguine width) Pad Rice Noodles; and Barley Miso (South River) since that's what I usually have in the fridge. Also threw in some fresh asparagus & used Lacinato Kale instead of bok choy. Unfortunately the recipe did not have a nutritional breakdown. Just leave out the dumpling's values and tell cooks to add the nutritional values on the dumpling's package to the recipe's values.

Britney

I make about 2-3 NYT recipes every week. I usually go for the average 5-star recipes. I’m constantly disappointed. I find a recipe that’s a true winner until this one. It’s easy, quick, and super flavorful. Obviously the dumplings you choose will make all the difference and I chose some amazing vegan pork chive dumplings that make it super savory.

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