My dumpling soup tastes like it came straight from your favorite Chinese restaurant, but it’s made with frozen dumplings, so it’s incredibly easy to whip up! With a gingery broth, vibrant veggies, and hearty edamame, this cozy bowl is full of flavor and perfect for chilly days.
I love my vegan wonton soup, but I don’t always feel like making homemade wontons. Recently I was craving a bowl, and it occurred to me that my vegan tortellini soup is made with frozen tortellini. Tortellini and wontons are both dumplings, so why not make a dumpling soup using frozen dumplings? And just like that, this deliciousness you’re about to read about (and hopefully make) was born.
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Frozen dumplings are incredibly tasty, and these days, it’s pretty easy to find vegan ones, so it only makes sense to use them in soup! This recipe also features frozen edamame (super fuss-free), a gingery savory broth, baby bok choy, and tender carrots. With all those cozy flavors, it’ll warm your belly, soothe your soul, and it only takes about 30 minutes from start to finish.
Ingredients You’ll Need
Below you’ll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.
Vegetable oil. Any neutral high-heat oil will work. Peanut oil, corn oil, and canola oil are all fine choices.
Garlic.
Ginger.
Scallions. Also known as green onions.
Vegetable broth. I recommend using reduced sodium broth for this recipe. You’re going to want to season the soup with soy sauce, and it can easily get too salty.
Baby bok choy.
Carrots.
Frozen dumplings. Just about any frozen vegetable dumplings or potstickers will work, as long as they’re vegan. I used Bibigo Vegetable Potstickers. Nasoya Tofu Vegetable Dumplings are another great option.
Frozen edamame. Make sure you buy the shelled variety.
Soy sauce. You can also use tamari or liquid aminos.
Rice vinegar. Look for this in the international aisle of your grocery store.
Toasted sesame oil. This can also be found in the international aisle.
Accompaniments. I like to top my soup with some toasted sesame seeds and chili crisp. Other options include chopped peanuts or cashews, chopped fresh cilantro, sriracha sauce, or hoisin sauce.
Tip: If you can’t find frozen vegan dumplings, or just like doing things from scratch, try making this soup with my homemade vegetable potstickers.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe!
Step 1: Cook the aromatics. Heat your oil in a large pot, then add minced garlic, grated ginger, and just the white parts of your scallions. Cook everything briefly, stirring the entire time.
Step 2: Simmer. Add your broth, carrots, and just the stems from your baby bok choy. Get it simmering and let it cook for about ten minutes, until the veggies are soft.
Step 3: Add the rest. In with the dumplings, edamame, and greens from your bok choy. Bring the soup back to a boil and let it cook until the dumplings are heated through.
Steps 4 and 5: Season and serve. Take the pot off of heat and add soy sauce, rice vinegar, and toasted sesame oil. Ladle the soup into bowls and serve it with whatever accompaniments you like!
Variations
Add protein. Throw in some fried tofu, pan-fried tempeh, or seitan.
Veggie swaps. Replace the baby bok choy with another green, like spinach or napa cabbage. Or swap out the carrots with shiitake mushrooms, bell peppers, sugar snap peas, or baby corn.
Flavor variations. Switch up the seasonings! You can add some curry powder, make the soup spicy with some sriracha or sambal oelek, or give it a Thai flair with a touch of coconut milk and vegan curry paste.
Frequently Asked Questions
Yes, although frozen vegan gluten-free dumplings can be difficult to find. If you do find them, great! If not, try a recipe like Ela Vegan’s gluten-free dumplings to make your own. You’ll also need to replace the soy sauce with gluten-free tamari.
Store any leftover dumpling soup in an airtight container in the fridge for up to three days, or in the freezer for up to three months.
Absolutely! Rice noodles work great in this recipe. Add them at the same time as the dumplings.
Just about anything will work! I used vegetable potstickers, but you can experiment with gyoza, or dumplings made with other fillings like tofu or kimchi.
More Asian-Inspired Soup Recipes
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Easy Dumpling Soup
My dumpling soup tastes like it came straight from your favorite Chinese restaurant, but it’s made with frozen dumplings, so it’s incredibly easy to whip up! With a gingery broth, vibrant veggies, and hearty edamame, this cozy bowl is full of flavor and perfect for chilly days.
Ingredients
For Serving (optional)
Toasted sesame seedsSambal oelek or chili crisp
Instructions
Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the garlic, ginger, and white parts of your scallions. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.
Add the broth, bok choy stems, and carrots to the pot. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the vegetables are tender.
Stir in the bok choy leaves, dumplings, and edamame. Raise the heat to high and bring the broth back up to a boil. Lower the heat and let the soup simmer until the dumplings are cooked through. This should take around five minutes, but will vary a bit depending on the size of your dumplings (Note 1).
Remove the pot from heat. Season the soup with soy sauce, rice vinegar, and sesame oil. Taste-test and make any adjustments needed to suit your taste.
Ladle into bowls. Top with the green parts of your scallions, and any other accompaniments of choice. Enjoy!
Notes
Nutrition
Serving: 2cups | Calories: 334kcal | Carbohydrates: 50g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 852mg | Potassium: 298mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6490IU | Vitamin C: 14mg | Calcium: 80mg | Iron: 3mg
