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Easy Dumpling Soup

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A comforting and flavorful dumpling soup featuring soft dumplings, fresh bok choy, and a savory broth.

Ingredients

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  • 1 tbsp curry paste (red, green, or yellow)
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 tbsp parsley, finely chopped
  • 2 tbsp tahini
  • 3 tbsp soy sauce
  • 3 tbsp hot oil (chili oil or neutral oil)
  • 150 g noodles (cellophane, ramen, udon, or soba, 5.3 oz)
  • 2 heads bok choy, halved or chopped
  • 8–10 gyoza (dumplings, fresh or frozen)
  • Reserved noodle cooking water
  • 30 g scallions (thinly sliced)
  • 1 tbsp sesame seeds
  • 1 tbsp chili oil or chili crisp
  • Lime wedges
  • Seaweed sheets (nori)

Instructions

  1. Start by heating the hot oil in a large pot over medium heat. Add the minced garlic, grated ginger, and curry paste. Sauté for a few minutes until fragrant. Then mix in the tahini and soy sauce. Stir well to combine.
  2. In a separate pot, bring water to a boil. Add the noodles and cook according to package instructions. A minute before the noodles finish cooking, add the chopped bok choy. Once cooked, reserve some of the noodle water and drain the rest.
  3. In the same pot used for the flavor base, add the gyoza. Pour in some of the reserved noodle cooking water—enough to cover the gyoza halfway. Cover the pot and cook for about 5-7 minutes, or until the gyoza are heated through.
  4. In bowls, combine the cooked noodles, bok choy, and gyoza. Pour the flavor base over the top. Stir gently to mix everything together.
  5. Finish off the soup by sprinkling sliced scallions, sesame seeds, and a drizzle of chili oil on top. Serve with lime wedges and seaweed sheets on the side for added flavor.

Notes

Taste the broth before serving and adjust with more soy sauce or sesame oil if needed. For a vegeterian option, use vegetable dumplings and swap the broth for vegetable broth.

Nutrition

Keywords: dumpling soup, easy soup, vegetarian soup, comforting meal

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