Dumpling Noodle Soup Recipe (2024)

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The Food Goddess

Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering.Itadakimasu!

Perry Brown

Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.

Liz Gitter

I make a similar soup with 10 Trader Joe frozen dumplings, a quart of chicken broth, 2 tablespoons of rice vinegar, and 1/2 teaspoon of sesame oil, a large handful of Portabella mushrooms & 4 green onions. Adding hot oil or sriracha sauce is optional. You could also add broccoli or baby box choy or substitute a vegetarian broth. Similar dumplings are available at Costco, Gordon Food Service and grocery stores. Recipe provides 2 servings for a light lunch.

Karen NBvW

Miso has health benefits as does turmeric and when used in cooking one should take advantage rather than destroying them! Turmeric needs a quick grind or two of black pepper to gain it's anti-inflammatory benefits. Miso's ability to 'salt' w'out raising blood pressure along w'it's probiotics are very beneficial. Skip both additions of salt and after heat is turned off, swirl the miso in a cup of broth till 'melted' then swirl into your pot of soup. Add more in same way if needed.

M

As with most packaged ramen/noodle dishes, just discard the flavor packet which is where all that sodium is.

Rachelita

This has a lot of potential since you can swap/add more veggies to it, whatever types of dumplings you have on hand, etc. I wasn't crazy about the flavor of turmeric here - it dominated the soup a little too much. I would probably add much less next time.

Sue

For those considering using ramen, Costco sells a bag of Lotus Foods ramen which is just the blocks of noodles, so no waste of those little packets. Inventory may vary by region, but they have it here and we love them.

Montana

I was surprised by how much I enjoyed this! I added a bunch of ginger and swapped snow peas and green beans for the veggies. When I tasted the broth alone it seemed a little bland so I added a squeeze of lime to give it some zip. When combined with the noodles and Trader Joe’s potstickers it was delicious! Make sure to add the green onions and cilantro (if you like) on top I tend to skip the extra herbs on top, feels like another thing to buy but I think it really adds to the overall flavor here

Allison

Same comment on miso. Wait until the soup is done and remove pot from the heat. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well before serving.

Carol

Sara -- the noodles themselves, without the flavor packet, have about 1500 mg. of sodium. The flavor packet then adds even more sodium. Instant ramen noodles are very high in sodium: https://www.livestrong.com/article/322374-calories-in-ramen-noodles-without-seasoning/

Jennifer

I've been making a variation of this for years, I use packaged ramen noodles because that's what I usually have in my pantry, but don't use the seasoning packets, I just gussy up some chicken broth for the base. Shrimp are a great addition. This broth sounds great so I'll be making it this week.

PatC

Sauté the garlic, ginger and turmeric (1/4 tsp only!) in neutral oil and add toasted sesame oil at last second before adding broth to avoid overheating the sesame oil. A great dish as written and a cinch to experiment with!

Jackie

Good base recipe for tweaking. I cut way back on the turmeric because it gets too overwhelming for me quickly... that's just personal taste, though. I also added some chicken bouillon powder to oomph up the broth (for whatever reason the brand of broth I used was really weak-tasting). I waited to put the miso in until right before serving because boiling it (as the recipe calls for) will destroy the beneficial microorganisms.

allthetimeslime

This is a great, simple weekday recipe to warm up a winter day. To deepen the flavor, I added roughly a tbs of fish sauce and about 2 tbs of soy sauce, and to brighten it, a dash of rice wine vinegar. Crushed red pepper flakes to taste helped add some kick, without overpowering. I also needed more stock than suggested, so combined chicken and vegetable to end up closer to about 10 cups altogether.

Catherine

Any kind of frozen dumpling, potsticker, or wonton will work. Your grocery store may carry frozen udon noodles, those make an awesome variation. If there's an Asian market nearby, you may find fresh noodles, but you'll definitely find an entire dry noodle aisle. Try subbing Fly By Jing's Mala Spice Mix for the seasoning and topping with her chili crisp for a real winter warmer!

Justin C.

Very good. Topped with hot chili oil which added another layer of good flavor.

Lisa Romantum Schwartz

I didn’t have any miso so splashed in soy sauce, and put some sliced carrots in instead of the broccoli. My frozen dumplings were…well, on the verge. Frrrrosty. And I only had powdered ginger. But WOW this soup was fantastic. I used rice noodles and topped the finished bowl with chili crisp, and if I had another stomach I’d have eaten a second huge bowl on the spot.

Denise

Made this recipe pretty much as is. I also used Trader Joe's frozen dumplings. Forgot the scallions at the end....so delicious! Loved the blend of flavors! Will skip the salt next time...don't really need it.

Mike

Since one of us is on a salt restrictive diet (and even low sodium miso has plenty), we added it individually to our bowls when serving. I overcooked the dumplings, next time i will pre-cook them and add at the end

kalolakai

Rice noodles (Thai sticks) have zero sodium

Carrie Anderson

We loved this dish. Added the miso to each individual bowl as suggested. Would love a good noodle recommendation. We tried the Target brand pork dumplings. We will make again.

PA

I'm not sure what the point of the turmeric adds. If I make this again, forget the turmeric and use chicken stock.

KB NYC

Delicious and quick. We had frozen dumplings (homemade!) in the freezer and skipped the noodles and bok choy. Still a hit. Will absolutely make again.

Brigid

Added roasted chicken. Great dish.

Winter Eats well

Used what I had on hand for veggies. Trader Joe dumplings, rice noodles, spinach, zucchini.Grated ginger & garlic, scallions, sesame oil and turmeric, spot on! Great flavor, so great, it will be lunch tomorrow! 😋

Debbie C

Added mushrooms instead of broccoli. Very good! Used spaghetti for the noodles.

Add less salt

Too much turmeric, and skip the miso. Don’t overcook the dumplings!

Pam Perkins

I made the recipe as is but next time I will follow the suggestions about adding miso at the end. I might also add tofu. It was excellent and the serving for four turned out to be a serving for two. One meal pot.

Lisa Hatten

Fabulous broth. Substituted sliced carrots for the bok choy. Skipped the noodles. I'd need twice the broth to accommodate the dumplings and noodles. I think a squeeze of lemon would also be delicious.

Kat

Made it for a Saturday night dinner for 4. All loved it, the only alteration made was using low sodium chicken broth in place of the veggie broth. Will be playing with different veggies in future, and decreasing salt quantity.

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Dumpling Noodle Soup Recipe (2024)

FAQs

What is soup dumpling soup made of? ›

Made with frozen potstickers, fresh veggies, and a fragrant broth, this dumpling soup recipe is a quick, easy, and delicious weeknight dinner. This dumpling soup recipe has a not-so-secret ingredient: frozen potstickers! They make this soup supremely quick and easy.

How do you keep dumplings from falling apart in soup? ›

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

How many folds are in soup dumplings? ›

It's OK if yours aren't all perfect; it takes practice. So no pressure if you're not up to the delicate, 18-fold perfection that are xiao long bao (soup dumplings)!

What is the dumpling made of? ›

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.

Is dumpling soup good for you? ›

The pork and shrimp filling from the dumplings are packed with protein, making the soup a great dish to increase your protein intake. In addition to the poultry, the soup uses chicken broth as its base, which is also rich in protein.

What's the difference between wonton soup and dumpling soup? ›

Wrappers: Wonton wrappers are thinner, are usually square, and may contain egg. Dumpling wrappers are thicker, are usually round, and don't require egg. Filling: Dumplings can be filled or unfilled. Wontons always have a well-seasoned filling.

What will thicken dumplings? ›

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

What are the three components of dumplings? ›

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Do you cook dumplings with the lid on or the lid off? ›

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

How do restaurants make soup dumplings? ›

The fillings for soup dumplings are typically made from seasoned pork, and the aspic or gelatin is made by cooking down broth and letting it cool and congeal. The dough must be kneaded to be extremely soft and smooth before it is rolled into a thin, flat circle.

Why are my soup dumplings breaking? ›

The intense boiling water may also cause the dumplings to break apart and release all the soup inside. It's best to stick to steaming or pan-frying methods to enjoy frozen soup dumplings.

What type of flour is used in dumplings? ›

These dumplings start with all-purpose flour, which creates structure and holds the other ingredients together. Baking powder is a leavening agent, which means it releases gas that makes the dough expand. It's responsible for the dumplings' light and fluffy texture.

What is the American version of dumplings? ›

Originating in the Pennsylvania region the pierogies have been a staple in the city of Pittsburgh and all over western Pennsylvania. Pierogies are soft semicircular dumplings that are usually filled with potatoes or cheese. However, just like other dumplings, fillings are interchangeable depending on culture.

Can I use plain flour in dumplings? ›

For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.

What is soup dumpling in Chinese? ›

Soup Dumplings (Xiaolongbao) Chinese Soup Dumplings, or xiaolongbao (小笼包), are perhaps the most perfect single bite of food ever conceived by man.

What ethnicity makes soup dumplings? ›

Xiaolongbao are often referred to as a kind of "dumpling", but are distinct from Chinese jiaozi or wonton. In some parts of China and overseas, xiao long bao may specifically refer to a kind of soup dumpling, the tangbao (Chinese: 汤包) of Jiangnan cuisine, which are strongly associated with Shanghai and Wuxi.

What part of China are soup dumplings from? ›

While its origins are often debated, most agree that the xiao long bao's story begins in the Shanghai suburb of Nanxiang over nearly 150 years ago. It is believed that Huang Mingxian wanted to create a dumpling that would surprise and delight the guests of his restaurant, Ri Hua Xuan.

What nationality makes soup dumplings? ›

Although xiao long bao (AKA XLB, soup dumplings) probably originated on the outskirts of Shanghai a few hundred years ago, it was from Taiwan that these dainty steamed soup dumplings initiated a global takeover.

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