Easy Dumpling Soup
A rich and aromatic soup featuring tender dumplings, silky noodles, and a bold, spicy broth. This vegan dish is perfect for a comforting meal packed with flavor and nutrition.
Equipment
- Large Pot
- Heatproof bowl
- Small pan
- Tongs or slotted spoon
- Whisk
Ingredients
Flavor Base:
- 1 tbsp curry paste red, green, or yellow
- 2 cloves garlic minced
- 1 tsp ginger grated
- 2 tbsp parsley finely chopped
- 2 tbsp tahini
- 3 tbsp soy sauce
- 3 tbsp hot oil chili oil or neutral oil
Soup:
- 150 g noodles cellophane, ramen, udon, or soba 5.3 oz
- 2 heads bok choy halved or chopped
- 8-10 gyoza dumplings, fresh or frozen
- Reserved noodle cooking water
Optional Toppings:
- 30 g Scallions or 1 oz, thinly sliced
- 1 tbsp Sesame seeds or 15 g
- 1 tbsp Chili oil or chili crisp or 15 ml
- Lime wedges
- Seaweed sheets (nori)
Instructions
Prepare the Flavor Base:
- In a large heatproof bowl, combine curry paste, garlic, ginger, parsley, tahini, and soy sauce.
- Heat the hot oil in a small pan until it shimmers, then carefully pour it over the mixture. Stir until smooth and aromatic.
Cook the Noodles and Bok Choy:
- Boil noodles in a large pot according to package instructions.
- Add bok choy during the last 2 minutes to blanch.
- Remove noodles and bok choy using tongs or a slotted spoon, reserving the cooking water.
Cook the Gyoza:
- In the same boiling water or a separate pot, cook the gyoza for 5–7 minutes or as directed on the package. Drain and set aside.
Assemble the Soup:
- Gradually whisk the reserved noodle cooking water into the flavor base to create a rich broth. Adjust seasoning with salt or chili flakes as needed.
- Divide noodles, bok choy, and gyoza among serving bowls. Pour the broth over them.
Garnish and Serve:
- Top with scallions, sesame seeds, and a drizzle of chili oil or chili crisp. Add lime wedges and nori if desired.
- Serve immediately while hot.
Nutrition
Calories: 282kcal