Looking for the best dumpling soup recipe to warm up your evenings? This easy dumpling soup is a quick, 15-minute dish that’s packed with Umami flavor. Inspired by Thai cuisine, this soup is entirely vegan.
With miso and a touch of coconut cream, this dumpling soup with frozen dumplings is absolutely comforting, making takeout a thing of the past. I can’t wait to share this cozy and satisfying soup recipe with you! So lets dive right in.
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Why Try This Recipe?
- Quick and Easy: Ready in just 15 minutes, this soup is perfect for a cozy dinner without hours in the kitchen.
- Rich, Comforting Flavors: The combination of coconut cream, miso, and galangal brings a comforting depth that’s hard to beat.
- Vegetarian & Vegan-Friendly: With plant-based ingredients and frozen potstickers, this recipe suits various dietary preferences.
- Perfect for a Cold Day: The soup’s warm, spicy notes make it ideal for chilly nights or when you need a pick-me-up.
- Customizable: You can add vegetables, tweak the spice level, or even switch up the garnishes to suit your taste.
Ingredients Needed
- Sesame Oil: Adds a rich, nutty base flavor, complementing the veggies.
- Celery, Carrot, Red Bell Pepper: These veggies give texture and a subtle sweetness, balancing the soup’s spice.
- Tomato Paste: Provides a bit of acidity and thickness to the broth.
- Miso Paste: Enhances the umami, giving the soup a deep, savory flavor.
- Gochugaru & Garlic Powder: For a hint of spice and warmth without overwhelming the dish.
- Coconut Cream: Adds richness, making the soup creamy and comforting.
- Peanut Butter & Dark Soy Sauce: Contribute to the soup’s depth and slight nuttiness.
- Galangal: Adds a fresh, slightly citrusy zing.
- Sriracha Sauce & Salt: Balances the flavors with a touch of heat and seasoning.
- Frozen Potstickers: An easy way to add heartiness without needing to make dumplings from scratch.
- Garnishes (Edamame, Coriander, Lemon): Add color, texture, and a fresh finish to the soup.
Quantities are listed in the recipe card below for easy reference.
How to Make Dumpling Soup
- To start, heat up a bit of sesame oil in a pan. This will give everything a toasty, nutty flavor that sets a warm base for the soup.
- Once the oil’s hot, add the chopped celery, cooking it until it softens and starts to turn translucent. Next, toss in the carrots. Let them cook down until they’re soft and slightly caramelized on the edges.
- Finally, add the chopped red bell pepper and give everything a good stir to allow the vegetables to meld.
- Once the veggies are softened, stir in a scoop of tomato paste, followed by a bit of miso paste and let these cook for a minute to deepen their flavors.
- Sprinkle in some gochugaru, which provides a hint of gentle heat, and add a dash of garlic powder. To keep things from sticking, pour in a splash of water as the spices blend together.
- Now, add a bit of coriander powder and cook it briefly, then stir in coconut cream, which will make the soup creamy.
- Pour in about a cup of water to thin it out, then add a spoonful of peanut butter, a splash of dark soy sauce and a small piece of Galangal to bring a fresh, citrusy note.
- To add an extra warmth to the broth, include a dollop of sriracha sauce. Stir everything together and allow the broth to come to a simmer.
- As the soup simmers, cover the pan to let all those vibrant flavors meld together. Add just a small pinch of salt—since the soy sauce and sriracha add some saltiness, you won’t need much more.
- While the soup simmers, set up your steamer. Add a bit of water and lightly brush the steamer tray with oil to prevent any sticking.
- Place the frozen potstickers in the steamer and let them steam for about 3 minutes or until they’re fully warmed through and tender.
- When you’re ready to serve, ladle the steaming hot soup into bowls and then add the tender dumplings on top.
- For a final touch, garnish with a handful of edamame for crunch, a few fresh coriander leaves for brightness, and a squeeze of lemon to bring all the flavors to life.
Substitutions You Can Make
- For Miso Paste: You can swap it with soy sauce or if you don’t have miso paste on hand.
- Using Fresh Galangal: If galangal isn’t available then fresh ginger makes a great substitute with a similar flavor profile.
- Gochugaru: You can use red chili flakes or cayenne pepper if you can’t find Korean chili powder.
- Coconut Cream Alternative: If coconut isn’t your thing, cashew cream or heavy cream can replace it for that rich, creamy texture.
Creative Variations You Can Try
- Add Noodles: Throw in some ramen or rice noodles for an even heartier version of this soup.
- Extra Veggies: Try adding mushrooms, bok choy, or snap peas to enhance the nutritional value.
- Tofu Addition: Add a cubed tofu for extra protein, especially if you’re keeping it vegan.
- Spice It Up: For more heat, add a dash of hot chili oil or extra sriracha.
- Lemongrass Twist: Add fresh lemongrass stalks to the broth for a vibrant, Thai-inspired flavor.
How to Serve the Recipe
Serve this dumpling soup piping hot with your choice of toppings. Fresh edamame and coriander add crunch and color, while a squeeze of lemon brings brightness. It’s a complete meal in itself, but feel free to pair it with a side of Schezwan Fried Rice or a fresh salad. A bowl of this flavorful soup and you’ll feel warm and satisfied!
Storing and Reheating
Store the soup (without dumplings) in an airtight container in the fridge for up to 3 days. For best results, steam the dumplings fresh when serving and for warming the soup, reheat it on the stove over medium heat.
Tips to Make It Better
- Use Fresh Vegetables: They bring more flavor and a nice crunch to the soup.
- Don’t Overcook Dumplings: They should be just soft but not mushy, so steam them briefly.
- Simmer for Flavor: Letting the soup simmer helps meld all those complex flavors.
- Garnish Right Before Serving: This keeps your garnishes fresh, vibrant, and adds a nice contrast.
FAQs
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can work, but they may need less time to cook. Just steam them until soft.
Is there a gluten-free option?
Yes, use gluten-free soy sauce and check that your dumplings are gluten-free.
How can I make the soup less spicy?
Adjust the gochugaru and sriracha to taste. Reducing both will tone down the heat.
Can I make this soup in advance?
Absolutely! The flavors deepen with time but add the dumplings when you’re ready to serve so they don’t get soggy.
Is this recipe suitable for meal prep?
Yes, store the soup base and dumplings separately and combine them when you’re ready to eat.
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📖 Recipe
Dumpling Soup
This deliciously easy dumpling soup recipe is perfect for a cozy, homemade meal. With frozen dumplings, creamy coconut, and umami-rich miso, this vegetarian soup comes together in 15 minutes—better than takeout!
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Servings: 0 people
Calories: 997kcal
Ingredients
- 2-3 tablespoon Sesame Oil
- 1 cup Celery chopped
- 1 Carrot chopped
- 1 Red Bell Pepper chopped
- 2 tablespoon Tomato Paste
- ½ teaspoon Miso Paste
- ½ teaspoon Gochugaru Korean chili powder
- ½ teaspoon Garlic Powder
- 3 cups Water about
- 1 teaspoon Coriander Powder
- 1 cup Coconut Cream
- ½ teaspoon Peanut Butter
- 1 teaspoon Dark Soy Sauce
- Small piece of Galangal
- 1 tablespoon Sriracha Sauce
- Salt to taste
- Frozen Potstickers as needed
- Edamame for garnish
- Fresh Coriander for garnish
- ½ Lemon for garnish
Instructions
- To start, heat up a bit of sesame oil in a pan. This will give everything a toasty, nutty flavor that sets a warm base for the soup.
- Once the oil’s hot, add the chopped celery, cooking it until it softens and starts to turn translucent. Next, toss in the carrots. Let them cook down until they’re soft and slightly caramelized on the edges.
- Finally, add the chopped red bell pepper and give everything a good stir to allow the vegetables to meld.
- Once the veggies are softened, stir in a scoop of tomato paste, followed by a bit of miso paste and let these cook for a minute to deepen their flavors.
- Sprinkle in some gochugaru, which provides a hint of gentle heat, and add a dash of garlic powder. To keep things from sticking, pour in a splash of water as the spices blend together.
- Now, add a bit of coriander powder and cook it briefly, then stir in coconut cream, which will make the soup creamy.
- Pour in about a cup of water to thin it out, then add a spoonful of peanut butter, a splash of dark soy sauce and a small piece of Galangal to bring a fresh, citrusy note.
- To add an extra warmth to the broth, include a dollop of sriracha sauce. Stir everything together and allow the broth to come to a simmer.
- As the soup simmers, cover the pan to let all those vibrant flavors meld together. Add just a small pinch of salt—since the soy sauce and sriracha add some saltiness, you won’t need much more.
- While the soup simmers, set up your steamer. Add a bit of water and lightly brush the steamer tray with oil to prevent any sticking.
- Place the frozen potstickers in the steamer and let them steam for about 3 minutes or until they’re fully warmed through and tender.
- When you’re ready to serve, ladle the steaming hot soup into bowls, then add the tender dumplings on top.
- For a final touch, garnish with a handful of edamame for crunch, a few fresh coriander leaves for brightness, and a squeeze of lemon to bring all the flavors to life.
Video
Notes
- Use Fresh Vegetables: They bring more flavor and a nice crunch to the soup.
- Don’t Overcook Dumplings: They should be just soft but not mushy, so steam them briefly.
- Simmer for Flavor: Letting the soup simmer helps meld all those complex flavors.
- Garnish Right Before Serving: This keeps your garnishes fresh, vibrant, and adds a nice contrast.
Nutrition
Calories: 997kcal | Carbohydrates: 46g | Protein: 13g | Fat: 93g | Saturated Fat: 58g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Sodium: 1303mg | Potassium: 1919mg | Fiber: 16g | Sugar: 24g | Vitamin A: 15227IU | Vitamin C: 212mg | Calcium: 185mg | Iron: 7mg
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