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Quick Dumpling Soup

Based on frozen gyoza dumplings and inspired by East and Southeast Asian flavours, this easy, delicious soup can be made in fifteen to twenty minutes.

Swap in whichever vegetables you like instead of the carrot and spinach, adjusting the cooking time accordingly.

It's recommended you read the accompanying blog post before starting the recipe.

Course Soup, Main Course, Lunch, Light Meal
Cuisine Chinese, Japanese, Asian
Keyword quick, easy
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 1
Author Moorlands Eater

Ingredients

  • 1 stock cube
  • 400 ml boiling water from a kettle
  • 1 rounded tsp grated garlic
  • 1 rounded tsp grated ginger
  • 2 - 3 large-med spring onions (finely sliced)
  • 1 - 2 tbsp light soy sauce
  • 1 - 2 tbsp dark soy sauce
  • 1 tbsp Chinese black vinegar (or white rice vinegar or Balsamic)
  • 1 - 2 tsp chilli oil (can be replaced with chilli flakes and extra sesame oil)
  • 1 tsp sesame oil
  • ΒΌ tsp black pepper
  • 1 medium carrot (julienned/cut into matchsticks)
  • 4 - 6 frozen gyoza dumplings
  • 1 pinch sugar (optional)
  • 2 large handfuls spinach (any tough stems removed)
  • 1 large handful coriander leaf (any large stems removed)
  • toasted black and white sesame seeds

Instructions

  1. Put the stock cube in a saucepan, pour over boiling water from the kettle, and stir to dissolve.

    Add the garlic, ginger, HALF the spring onion, 1 tbsp each of light and dark soy sauces, the vinegar, 1 scant tsp chilli oil (or chilli flakes), the sesame oil and pepper, then switch on the heat to high and bring to the boil. Lower to a simmer and cook for 5 minutes.

    Tip: you could prep the carrot, spinach and coriander while this is happening.

  2. Stir the carrot and frozen dumplings into the soup and simmer for 3 - 4 minutes or according to the instructions on the dumpling pack.

    Tip: if using other harder veg such as Savoy cabbage instead of spinach, add that with the dumplings too.

    Take off the heat.

  3. Taste and add more soy sauce, chilli oil (or flakes) or a pinch of sugar if you think it needs it.

  4. Still off the heat, add all the spinach and most of the coriander into the soup. Stir around until the spinach is wilted.

  5. Transfer to a bowl and garnish with the remaining coriander, the reserved spring onion, toasted sesame seeds, plus more chilli oil or chilli flakes and sesame oil if liked.

    Best eaten straight away. Freezing not recommended.