Get the Recipe: Asian Dumpling Soup
A quick, easy and delicious Asian dumpling soup that starts with frozen Asian dumplings. This soup is ready to enjoy in less than 30 minutes!
Ingredients
- 7 cups chicken broth, or vegetable broth
- 2 medium carrots, peeled and cut into a small dice or cut into matchsticks
- 16 oz frozen Asian dumplings
- 1/4 cup soy sauce, low sodium recommended
- 1 Tablespoon fresh ginger, minced or 2-3 teaspoons ginger paste
- 1 1/2 teaspoons toasted sesame oil, or regular sesame oil
- 1 small hot red pepper, thinly sliced, or jalapeño or similar pepper
- 3 green onions, thinly sliced diagonally, white and pale-green parts separated from dark-green parts
- 4 oz baby spinach, about 3 cups
- Sriracha, for serving
Instructions
- In a large pot with a lid, bring the chicken broth to a boil over medium-high heat. Add the carrots and reduce the heat to medium. Allow carrots to cook for 2-3 minutes, then add the dumplings, soy sauce, ginger, sesame oil, red pepper and the white/light green parts of the green onion to the pot.
- Cover the pot and cook for 3-4 minutes. Uncover, stir and cook for an additional couple of minutes. Taste-test the carrots to be sure they are tender. If not, simmer until they are.
- Remove the pot from the heat and add the spinach and the dark green part of the green onion. Stir until the spinach is wilted. Taste the soup and add salt and pepper, as needed. Divide the soup among serving bowls. Serve with Sriracha to add to the soup.
Notes
Tips!
Look for matchstick carrots at the grocery store and save yourself the carrot cutting.
This soup keeps really well in the fridge, so it is great for leftovers or to make a big pot to enjoy through the week!
This soup would also freeze well for up to 3 months.
Serving: 1serving, Calories: 303kcal, Carbohydrates: 43g, Protein: 13g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 11mg, Sodium: 1321mg, Potassium: 501mg, Fiber: 3g, Sugar: 9g, Vitamin A: 5235IU, Vitamin C: 16.3mg, Calcium: 67mg, Iron: 2.7mg
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