Dumpling Soup
Dumpling soup is an easy vegetarian recipe that uses store-bought vegan dumplings. It is a warm, savory, and comforting dish.
Servings: 6 people
Calories: 300kcal
Cost: $7
Ingredients
- 1 Tablespoon Sesame Oil
- 2 Tablespoon fresh ginger minced
- 4 garlic cloves minced
- 1 medium onion chopped
- ½ cup chopped red cabbage chopped
- ½ cup shredded carrots
- ½ cup red bell pepper
- 8 oz. mushrooms halved
- 6 cups Miso Broth * see notes
- 1.5 lb. bag frozen vegetarian gyoza or use dumplings, wontons or pot stickers
- 1 Lime juiced
- 1 Tablespoon Chili garlic paste
- ¼ cup green onions
- ¼ cup cilantro
- ⅛ teaspoon salt adjust per taste
Instructions
How to Make Vegetarian Dumplings Soup on Stove Top
- Start off by warming up the oil in the soup pot or saucepan. Add onions, minced ginger and garlic. Sprinkle some salt. Sauté for 3 minutes till onions get golden brown.
- Add the rest of the vegetables. Sauté further for 3 minutes until mushrooms start to brown.
- Add Miso broth and mix well. Let it come to a boil on high heat.
- Add frozen gyoza ( or dumplings / pot stickers) . Give it a good stir. Cover the pot and let it cook for 3 minutes. Turn off the heat when gyoza are fully cooked. Add the lime juice and chili garlic paste. Mix well. Your vegan dumpling soup is ready.
- Ladle the soup in the bowls. Garnish with lime wedges, chopped cilantro and green onions. Serve warm and enjoy !
How to Make Instant Pot Dumpling Soup
- Start Instant Pot on Sauté Mode. Add oil. Once it displays hot, add onions, ginger and garlic. Sprinkle some salt and continue to sauté for 2 minutes until onions start to brown.
- Add rest of the vegetables. Stir for few minutes. Add miso broth and frozen gyoza. Stir well. Cancel Sauté. Close the lid and vent to sealing. Choose 1 minute on high Pressure.
- Once Instant Pot finishes cooking, let it release pressure naturally for 5 minutes. Then release leftover pressure by moving the valve to venting. Open the lid.
- Add lime juice and chili garlic paste. Adjust the salt if needed. Ladle the soup in bowl. Garnish with lime wedges, chopped cilantro and green onions. Serve warm and enjoy !
Notes
This recipe makes a big batch, so you can freeze leftovers and reheat them for later. Store any leftover soup in the fridge for 3-4 days. You can reheat on the stovetop, stirring occasionally. Or, use microwave in 30 seconds intervals until heated through.
I love the frozen Thai Vegetable Gyoza from Trader Joe’s. You can also use wonton, pot stickers or dumplings. Costco also sells a big bag of these, which can be used for several meals.
* A note about Miso Broth : I used miso broth for rich and complex umami flavors. If you are using just the vegetable broth, add ¼ cup soy sauce for additional flavor.
Nutrition
Serving: 1cup | Calories: 300kcal | Carbohydrates: 55g | Protein: 9g | Fat: 11g | Potassium: 258mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2841IU | Vitamin C: 37mg | Calcium: 61mg | Iron: 2mg