2
🕒 Ready in: 30 minutes
🍽️ Serves: 4
🧂 Ingredients:
3
For the Soup Base
4
- 1 tbsp sesame oil or neutral oil
- 3 garlic cloves, minced
- 1-inch piece of ginger, sliced
- 1 small onion, sliced
- 6 cups chicken or vegetable broth
- 2 tbsp soy sauce
- 1 tbsp rice vinegar (optional for tang)
- 1 tsp chili oil or a pinch of red pepper flakes (optional)
- Salt to taste
For the Noodles & Dumplings
- 6–8 oz fresh or dried ramen, egg, or rice noodles
- 16 frozen or fresh dumplings (pork, chicken, veggie — your choice)
Optional Add-ins & Toppings
- Baby bok choy, spinach, or napa cabbage
- Carrots (julienned)
- Mushrooms (shiitake or button)
- Scallions, chopped
- Cilantro or Thai basil
- Soft-boiled egg
- Chili oil or toasted sesame seeds
🍳 Instructions:
5
- Sauté Aromatics
In a large pot, heat oil over medium. Add garlic, ginger, and onion. Sauté for 2–3 minutes until fragrant. - Build the Broth
Pour in broth, then add soy sauce, rice vinegar, and optional chili flakes or oil.
Bring to a boil, then reduce heat to simmer for 10–15 minutes to let flavors deepen. - Cook Dumplings & Noodles
Add dumplings directly into the simmering broth and cook according to package (usually 5–7 mins).
In the last 3–4 minutes, add noodles and any quick-cooking veggies like bok choy or mushrooms. - Finish & Serve
Taste broth and adjust seasoning.
Ladle soup into bowls, making sure each has dumplings and noodles.
Top with scallions, cilantro, sesame seeds, or chili oil as desired.
💡 Tips:
- Want extra depth? Add a splash of mirin or a spoon of miso paste to the broth.
- For crispy dumpling contrast, pan-fry a few separately and float them on top!
- Great for meal prep: store broth, noodles, and dumplings separately to avoid sogginess.
