Dumpling Soup
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Dumpling Soup

Twenty-five-minute dumpling soup — frozen dumplings, shiitake, ginger, spinach, and a savory broth that beats ordering takeout.

DifficultyEasyTotal time25 minServes5
01

Overview

Prep10 min
Cook15 min
Total25 min
Servings5
DifficultyEasy
02

Ingredients

03

Equipment

  • Large pot
  • Ladle
  • Knife
04

Method

01
Cook the mushrooms

Cook the mushrooms

Cook mushrooms in oil for 5–8 minutes.

02
Build the broth

Build the broth

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

03
Simmer

Simmer

Bring to a boil, reduce heat, and simmer about 4 minutes.

04

Off the heat

Remove from heat.

05

Add the greens

Add spinach, rice vinegar, and lime juice.

06
Finish

Finish

Finish with scallions, sesame seeds, and chili crisp.

Tips

NoteEat this one fresh. Dumplings keep drinking the broth while they sit, and eventually their wrappers become very soft.
NoteLook for dumplings with a short, recognizable ingredient list — the filling quality is the whole dish.
NoteA jammy soft-boiled egg on top turns it into a fuller meal.

Nutrition

NoteNutrition varies by ingredient brands and serving size.

Storage

RefrigeratorThe broth keeps up to 3 days; cook dumplings fresh each time for the best texture.
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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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