Quick brothy dumpling soup

Quick brothy dumpling soup

Based on 13 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This is my go-to soup when I need a feel-good pick me up: full of warming ginger and a delicate miso base, and that, best of all, it only takes about 20 minutes to whip up. I like to have frozen veggie and tofu dumplings (either Japanese gyoza or Korean mandu) from the Asian supermarket in the fridge for hunger-emergencies, and this is the accompanying broth that I warm them up in again and again. You could also use the dumplings of your choice, or use the broth as a base for noodle soups with tofu and veggies. I hope it serves you as well as it serves me!"

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
12
asian dumplings (frozen)
20 g
ginger
3 cloves
garlic
1
carrot
2
scallions
1 l
water
3
dried shiitake mushrooms
2 tbsp
light soy sauce
tbsp
white miso paste
sugar
salt
toasted sesame oil
MetricImperial

Utensils

cutting board, knife, peeler, bowl (small), pot (with lid), cooking spoon

How-To Videos

how-to-sharpen-a-knife

How to sharpen a knife

how-to-prepare-garlic

How to prepare garlic

how-to-julienne

How to julienne

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal540
Protein18 g
Fat16 g
Carb78 g
  • Step 1/3

    Peel ginger, then slice into very thin strips. Peel garlic and crush with the flat side of your knife. Peel and julienne carrots. Thinly slice scallions, reserving the green parts for serving.
    • 20 g ginger
    • 3 cloves garlic
    • 1 carrot
    • 2 scallions
    • cutting board
    • knife
    • peeler
    • bowl (small)

    Peel ginger, then slice into very thin strips. Peel garlic and crush with the flat side of your knife. Peel and julienne carrots. Thinly slice scallions, reserving the green parts for serving.

  • Step 2/3

    Add toasted sesame oil to a pot over medium heat. Add garlic, scallion whites, and ginger and fry, stirring constantly, until fragrant and softened, approx. 3 min. Add carrots to the pot and fry for approx. 1 min. more. Add water and bring to a boil. Once boiling, add shiitake mushrooms and reduce heat to medium. Let simmer for approx. 5 min.
    • toasted sesame oil
    • 1 l water
    • 3 dried shiitake mushrooms
    • pot (with lid)
    • cooking spoon

    Add toasted sesame oil to a pot over medium heat. Add garlic, scallion whites, and ginger and fry, stirring constantly, until fragrant and softened, approx. 3 min. Add carrots to the pot and fry for approx. 1 min. more. Add water and bring to a boil. Once boiling, add shiitake mushrooms and reduce heat to medium. Let simmer for approx. 5 min.

  • Step 3/3

    Season with soy sauce, and a pinch of salt and sugar. Add dumplings and simmer approx. 5 min. more if frozen, and approx 2 min. if room temperature, with the lid half on, until dumplings are cooked through. Dissolve the miso paste in a little of the broth, then add to the pot and stir through. Garnish with the scallion greens and more sesame oil, if desired. Serve immediately and enjoy!
    • 2 tbsp light soy sauce
    • salt
    • sugar
    • 12 asian dumplings (frozen)
    • tbsp white miso paste
    • toasted sesame oil

    Season with soy sauce, and a pinch of salt and sugar. Add dumplings and simmer approx. 5 min. more if frozen, and approx 2 min. if room temperature, with the lid half on, until dumplings are cooked through. Dissolve the miso paste in a little of the broth, then add to the pot and stir through. Garnish with the scallion greens and more sesame oil, if desired. Serve immediately and enjoy!

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