Servings
Font
Back
Dumpling Soup
5 from 111 votes

Dumpling Soup

This Dumpling Soup recipe combines tender vegetable dumplings and fresh vegetables in a savory broth enhanced with shiitake mushrooms, garlic, ginger, and tamari. The soup finishes with spinach, rice vinegar, and lime juice to add brightness and depth. It’s garnished with scallions and sesame seeds, offering varied textures and a mild warmth from optional chili crisp.

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 4 to 6
Course: Main Course
Cuisine: Chinese, American

Ingredients

  • 2 tablespoons vegetable oil or avocado oil
  • 8 ounces shiitake mushrooms stemmed and sliced
  • 2 tablespoons tamari plus more for serving, or soy sauce
  • 6 cups vegetable broth
  • 4 garlic grated, cloves
  • 1 tablespoon ginger grated fresh
  • 1 carrot julienned, medium
  • 1 pound vegetable dumplings mini wontons or potstickers (I like these Nasoya ones, frozen
  • 4 scallions thinly sliced
  • 3 cups spinach fresh
  • 1 tablespoon rice vinegar
  • 1 tablespoon lime juice fresh
  • sesame seeds for garnish
  • Sichuan chili crisp optional, for serving

Instructions

    Cup of Yum
  1. Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
  2. Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
  3. Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.