Description
This Dumpling and Bok Choy Soup is a comforting Asian-inspired dish featuring savory dumplings simmered in a flavorful broth with fresh ginger, garlic, and tender bok choy. Perfect for a quick lunch or light dinner, it’s an easy-to-make soup that balances hearty dumplings with fresh greens and a hint of spice.
Ingredients
Soup Base
- 6 cups low-sodium chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 teaspoon white pepper (optional)
Main Ingredients
- 12–16 frozen dumplings (pork, chicken, shrimp, or veggie)
- 3 cups baby bok choy, chopped
Garnish
- 2 green onions, sliced
- Chili oil or sliced red chili (optional)
Instructions
- Prepare the broth: In a large pot over medium heat, combine the broth, soy sauce, sesame oil, minced garlic, grated ginger, and white pepper if using. Bring the mixture to a gentle simmer to allow the flavors to meld.
- Cook the dumplings: Add the frozen dumplings to the simmering broth. Cook according to the package instructions, typically 6–8 minutes, or until the dumplings float to the surface and are heated through.
- Add the bok choy: About 2–3 minutes before the dumplings are done, add the chopped baby bok choy to the pot. Let it wilt and become tender-crisp while the dumplings finish cooking.
- Adjust seasoning: Taste the soup and adjust seasoning if necessary, adding more soy sauce or pepper to your preference.
- Serve: Ladle the soup into bowls and garnish with sliced green onions and a drizzle of chili oil or fresh sliced red chili for some heat if desired. Serve hot and enjoy.
Notes
- You can use any variety of frozen dumplings, such as pork, chicken, shrimp, or vegetable varieties to suit your preference.
- For extra depth of flavor, stir in a spoonful of miso paste or add a dash of rice vinegar just before serving.
- This soup works well as a quick and satisfying lunch or a light dinner option.
