
Dumpling Soup
Twenty-five-minute dumpling soup — frozen dumplings, shiitake, ginger, spinach, and a savory broth that beats ordering takeout.
Overview
Ingredients
Equipment
- Large pot
- Ladle
- Knife
Method

Cook the mushrooms
Cook mushrooms in oil for 5–8 minutes.

Build the broth
Add tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions.

Simmer
Bring to a boil, reduce heat, and simmer about 4 minutes.
Off the heat
Remove from heat.
Add the greens
Add spinach, rice vinegar, and lime juice.

Finish
Finish with scallions, sesame seeds, and chili crisp.
Tips
Nutrition
Storage
Frequently asked
Which dumplings work best?+
Frozen vegetable dumplings from the freezer aisle — thicker wrappers hold up better in broth.
Can I make it vegan?+
Yes — just check that your dumpling wrappers contain no egg; everything else is plant-based.
More vegetables?+
Bok choy, snap peas, or shredded cabbage all slide right in with the spinach.
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