Dumpling Soup

🥟 Cozy up with a bowl of this quick dumpling soup! Fragrant lemongrass, ginger, and garlic infuse the broth while tender dumplings and fresh veggies make it a complete meal. Ready in under 30 minutes – the perfect cold-weather comfort food!

Course Soup

Cuisine Chinese

Keyword dumplings

Prep Time 10

Cook Time 20

Total Time 30

Servings -3

Calories 422kcal

Author Maria Koutsogiannis

Ingredients

2 tbsp oil of choice (olive oil or sesame oil)
2 garlic cloves minced
2 cloves black garlic, minced
1 inch ginger, minced
2 inch piece lemongrass, minced (remove hard outer casing before mincing)
1 cup chopped yellow squash (cut in halves or quarters)
10-12 frozen vegetable dumplings (or potstickers)
3-4 cups vegetable stock or 1 heaping tablespoon vegetable boullion for 3-4 cups water
2 tbsp tamari
1 cup spinach
2 green onions, sliced thin
optional garnish: dehydrated garlic

Instructions

In a small-medium soup pot, heat oil over medium heat.
Once warm, add minced garlic, minced black garlic, minced ginger and minced lemongrass. Sauté for 3-5 minutes until softened.
Add chopped yellow squash and cook 3-5 minutes until softened.
Add in frozen dumpling and stir to incorporate with other ingredients.
Then add in vegetable stock (or vegetable bouillion and water) and tamari. Stir and bring to a simmer. Cook for about 5-7 minutes or until frozen dumplings are just done cook time may also vary according to package directions). Stir in the spinach and remove from the heat.
Serve in bowls garnished with sliced green onion and (optional) dehydrated garlic.

Video

Notes

If you don't have black garlic, substitute with 2 cloves of regular garlic, minced.

Substitutions for yellow squash? Try 1 cup of julienned or chopped carrots or 1 cup of frozen peas.

Nutrition