Dumpling Noodle Soup
Ingredients
- Kosher salt
such as Diamond Crystal
- 6 ounces thin dried wheat
egg or rice noodles
- 1 tablespoon sesame oil
- 1 piece ginger
grated, 2-inch
- 2 garlic cloves
peeled and grated
- 1 teaspoon ground turmeric
- 6 cups vegetable stock
- 2 tablespoon white miso paste
- 16 ounces frozen dumplings
not thawed
- 4 baby bok choy
trimmed and each cut into 4 pieces through the stem, about 12 ounces
- 1 small head broccoli
cut into bite-size florets, about 9 ounces
- Handful of cilantro or chopped scallions
for serving
Directions
- 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- 2
Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- 3
Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- 4
Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- 5
Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- 6
Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
Dumpling Noodle Soup
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About this Recipe
Craving a deeply satisfying, warming meal without the fuss of takeout? This Dumpling Noodle Soup brings the comforting essence of a traditional wonton noodle soup right to your weeknight table, starring convenient frozen dumplings.
What makes this soup truly stand out is its remarkably rich and full-bodied base, developed in minutes. Aromatic ginger, pungent garlic, and earthy turmeric combine to build a flavorful foundation, while a generous spoonful of white miso paste adds a layer of complex umami, transforming simple ingredients into something extraordinary. The genius lies in replacing homemade wontons with store-bought frozen dumplings, making this warming dish incredibly quick and accessible.
Prepare for a hearty and aromatic bowl that delivers pure comfort with every spoonful. You'll savor the tender bite of your chosen noodles—be it delicate wheat, rich egg, or subtle rice—perfectly complementing the satisfying chew of frozen dumplings. Crisp baby bok choy and bright green broccoli florets add freshness and texture, all enveloped in a savory, golden broth that boasts subtle warmth from ginger and turmeric. This versatile dish effortlessly accommodates various preferences, easily adapting for vegan, vegetarian, or meat-loving diners simply by choosing your preferred frozen dumpling type.
Feel free to make this soup your own by adding more vegetables; carrots, peas, snow peas, or mushrooms would be excellent additions, enhancing both flavor and nutrition. If you don't have white miso paste on hand, you can achieve a similar savory depth with soy sauce or tamari. The beauty of this recipe is that any type of frozen dumpling works beautifully, allowing you to tailor it to your dietary needs or what's in your freezer.
This Dumpling Noodle Soup is the perfect solution for a chilly evening or any night you need a nourishing, flavorful meal that comes together without extensive effort. Garnish generously with a handful of fresh cilantro or chopped scallions for a bright finish.