The perfect blend of simplicity, flavor, and satisfaction!
A while back, we made our Chinese Chicken and Sweet Corn Soup, which has been one of our most clicked soup recipes ever on WOT, so we thought we would bring you something similar and new. Meet our 20-Minute Dumpling Soup!
This recipe is ideal for busy evenings when you need something both tasty and satisfying without spending hours in the kitchen. With a delicious mix of flavors and ingredients, this soup offers a little bit of everything, making it a complete meal in itself.
The best part is that it’s ready in less than 20 minutes! This easy and comforting dish that’s sure to become a new favorite in your recipe rotation.
20-Minute Dumpling Soup
Servings 4
Ingredients
- 2 tbsp sesame oil
- 2 tbsp fresh ginger, minced
- 4 cloves of garlic, minced
- 6 cups chicken stock
- 3 tbsp low sodium soy sauce or tamari
- 1 tbsp rice vinegar
- ½ cup green onions, thinly sliced
- 1-2 carrots, peeled and julienned or thinly sliced into disks
- 16 oz frozen dumplings (any kind)
- 5 oz fresh baby spinach
- Sea salt and black pepper
Garnish
- Sliced jalapenos (optional)
- Sliced green onions
- Sliced limes
Instructions
- In a medium-sized stock pot, heat the sesame oil over medium heat. Add the minced garlic and ginger. Sauté until slightly soft and fragrant, about 1-2 minutes.
- Add the chicken stock, soy sauce, rice vinegar, green onions, and carrots, and bring to a boil.
- Add the frozen dumplings to the pot, bring it back to a boil, reduce the heat to medium-high, and cook for 5-7 minutes or until dumplings are cooked through.
- Turn the heat off the pot, add the fresh baby spinach, and stir until the spinach is just wilted but still vibrant green.
- Season to taste with sea salt and pepper.
- Ladle into serving bowls and garnish with sliced jalapenos, green onions, and a wedge of lime.
Enjoy!
Making this recipe? Be sure and share it with us on the WOT Instagram or on Facebook!
All photos by Lorianne DeVita
