Description

Craving a warm, satisfying meal that’s perfect for a quick weeknight dinner? The Dumpling Soup, rated 4.99 from 66 votes, is your answer! This vegetarian recipe combines store-bought frozen dumplings with shiitake mushrooms, spinach, and a savory broth infused with tamari, ginger, and garlic, finished with a zesty kick of lime and optional chili crisp

Ingredients

To make Dumpling Soup for 4–6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this comforting dish:

Vegetable Oil or Avocado Oil (2 tbsp): Creates a neutral base for sautéing.
Shiitake Mushrooms (8 oz, stemmed and sliced): Adds meaty, umami-rich flavor.
Tamari or Soy Sauce (2 tbsp, plus more for serving): Provides savory, umami depth (tamari for gluten-free).
Vegetable Broth (6 cups): Forms the flavorful, savory base.
Garlic Cloves (4, grated): Adds aromatic intensity.
Fresh Ginger (1 tbsp, grated): Brings zesty, spicy warmth.
Carrot (1 medium, julienned): Adds sweet crunch.
Frozen Vegetable Dumplings, Mini Wontons, or Potstickers (1 lb): Provides hearty, chewy texture (Nasoya brand recommended).
Scallions (4, thinly sliced): Adds fresh, oniony flavor.
Fresh Spinach (3 cups): Brings nutrient-rich greens.
Rice Vinegar (1 tbsp): Adds tangy brightness.
Fresh Lime Juice (1 tbsp): Provides citrusy freshness.
Sesame Seeds (for garnish): Adds nutty crunch.
Sichuan Chili Crisp (optional, for serving): Offers spicy, flavorful kick.

Substitutions and Variations:

Dumplings: Use vegan or gluten-free dumplings (check labels); swap with tofu or noodles for a different texture.
Mushrooms: Replace shiitake with cremini, oyster, or button mushrooms.
Broth: Use chicken broth (non-vegetarian) or mushroom broth for deeper flavor.
Greens: Swap spinach with bok choy, kale, or Swiss chard.
Vegan: The recipe is naturally vegan; ensure dumplings and tamari are vegan (check labels).
Gluten-Free: Use tamari and gluten-free dumplings (check labels).
Spicy Kick: Increase chili crisp or add sliced jalapeños or red pepper flakes.

Why These Ingredients Matter: The dumplings provide a hearty, chewy base, while the shiitake mushrooms and tamari add umami depth. The spinach and carrots bring nutrients and color, and the lime and chili crisp elevate the flavor, making this a balanced, vegetarian soup perfect for any occasion.

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Instructions

Step 1: Sauté the Mushrooms

In a large pot (preferably a Dutch oven, like Le Creuset), heat 2 tbsp vegetable or avocado oil over medium heat.
Add 8 oz sliced shiitake mushrooms and cook, stirring occasionally, for 5–8 minutes, until softened.

Tip: Slice mushrooms thinly for faster cooking; stir occasionally to prevent sticking.

Step 2: Build the Broth

Add 2 tbsp tamari or soy sauce, 6 cups vegetable broth, 4 grated garlic cloves, 1 tbsp grated fresh ginger, 1 julienned medium carrot, 1 lb frozen vegetable dumplings, and half the sliced scallions (about 2 scallions).
Stir to combine and bring to a boil over medium-high heat.
Reduce heat to low and simmer for 4 minutes, until dumplings are heated through.

Tip: Grate garlic and ginger finely for a smooth texture; stir gently to avoid breaking dumplings.

Step 3: Finish the Soup

Remove from heat and stir in 3 cups fresh spinach, 1 tbsp rice vinegar, and 1 tbsp fresh lime juice.
Stir until the spinach wilts, about 1–2 minutes.
Season to taste with additional tamari, salt, or lime juice, if needed.

Tip: Add spinach off the heat to maintain its vibrant color; taste and adjust for balanced flavor.

Step 4: Serve

Ladle the soup into 4–6 bowls.
Garnish with the remaining sliced scallions and a sprinkle of sesame seeds.
Serve hot with extra tamari and Sichuan chili crisp on the side, if desired.

Tip: Serve immediately to enjoy the warm dumplings and fresh garnishes at their best.