Description
A comforting and flavorful Dumpling and Bok Choy Soup featuring savory dumplings simmered in a fragrant broth with garlic, ginger, and fresh bok choy. This easy, quick-to-make Asian-inspired soup is perfect for a nourishing weeknight meal.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce (optional)
Dumplings and Vegetables
- 12–16 frozen or fresh dumplings (pork, chicken, or vegetable)
- 4 cups baby bok choy, halved or chopped
- 2 green onions, sliced
- Salt and pepper, to taste
- Toasted sesame seeds for garnish (optional)
Instructions
- Sauté Aromatics: Heat the sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger and sauté for 1–2 minutes until fragrant, developing a flavorful base for the soup.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth along with soy sauce, rice vinegar, and chili garlic sauce if using. Bring the mixture to a gentle simmer to meld the flavors.
- Cook Dumplings: Add the frozen or fresh dumplings to the simmering broth. Cook according to package instructions, usually 5–7 minutes, until the dumplings are fully cooked and float to the surface.
- Add Bok Choy: Stir in the baby bok choy and cook for an additional 2–3 minutes until the greens are wilted but retain their bright color and slight crunch.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Ladle the soup into bowls and garnish with sliced green onions and toasted sesame seeds if desired. Serve hot for a satisfying meal.
Notes
- Use any type of frozen or fresh dumplings—adjust cooking time accordingly.
- For extra protein, add cooked shredded chicken or tofu.
- This soup is quick to prepare, making it ideal for busy weeknights.
