30-Minute Dinner: Spicy Dumpling Soup
Store-bought frozen dumplings make this vegan dumpling soup a breeze to make on a weeknight.
Prep Time: 30 mins Total Time: 30 mins Servings: 4 servings
We love a good supermarket shortcut, especially when it comes from the freezer aisle. A package of frozen vegetable dumplings is the star of the show in this light yet satisfying dumpling soup recipe. The vegan broth is rich and savory, and it comes with a kick thanks to the combination of soy sauce and chili crisp.
Tender bok choy and mushrooms bulk up this weeknight-friendly soup for a good dose of veggies. Feel free to substitute other veggies to your liking. Try spinach or other leafy greens instead of the bok choy, or use carrots instead of mushrooms.
Cooking time for the dumplings can vary depending on the brand. In general, frozen dumplings will take 2 to 5 minutes to cook, but a better indicator of doneness is when they float to the surface of the soup.
Ingredients
- 4 scallions
- 3 Tbsp toasted sesame oil
- 5-oz. pkg. sliced fresh shiitake mushrooms
- 1 1/2-inch piece fresh ginger, peeled and cut into thin matchsticks (about 2 Tbsp)
- 3 cloves garlic, finely chopped (about 1 Tbsp)
- 5 cups vegetable broth
- 5 Tbsp lower-sodium soy sauce
- 1 Tbsp seasoned rice vinegar
- 16 frozen miniature vegetable dumplings or potstickers (9 1/2 oz. total)
- 4 small heads baby bok choy, trimmed, leaves separated
- 1 Tbsp. plus 1 tsp chili crisp, plus more for topping (optional)
Directions
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Thinly slice scallions, separating white and light green parts from dark green parts.
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Heat oil in a large saucepan over medium. Add mushrooms, ginger, garlic, and white and light green scallion slices; cook, stirring often, until mixture is fragrant and starting to soften, about 5 minutes.
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Pour broth, soy sauce, and vinegar into pan. Bring to a boil over medium-high. Reduce heat and simmer, undisturbed, for 5 minutes. Stir in frozen dumplings and bok choy. Simmer, stirring occasionally, until dumplings float to surface and bok choy is tender, 2 to 3 minutes. Remove from heat. Stir in chili crisp.
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Serve soup topped with dark green scallion slices and, if desired, more chili crisp.
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