Full disclosure: the inspiration for Dumpling Soup came from the back of the dumpling package. It was listed under cooking methods; boil in soup for 5 minutes or until cooked. “Dumpling soup?” I thought to myself, “that sounds delicious.” And the recipe was born.
Admittedly skeptical at first, Husband got on board right after the first sip. “I love this,” he said between slurps, broth dripping down his chin. I love when my new recipes get that kind of reaction.
This Dumpling Soup recipe is loaded with delicious vegetables, like bok choy, baby corns, and water chestnuts. While I really like the combination of vegetables listed, the recipe is pretty forgiving, so use the veggies that you like. One thing I don’t suggest messing with though is the bouillon; you want this soup nice and salty, and the mixture of the two flavours makes it taste heavenly.
One last thing; here in Calgary, I’ve found that the best selection of vegan dumplings can be found at T&T Superstore. One brand, Assi, is even palm oil free! Hearts Choices also carries a delicious vegan dumpling. If you’ve got a favourite one, let me know in the comments below; I’m always on the lookout for more dumplings. MOAR DUMPLINGS!
Enjoy the soup, friends! I’ll see you all real soon. 🙂
Easy Dumpling Soup
- 2-3 tbsp toasted sesame oil
- 3 garlic cloves, minced or grated
- 1 inch ginger, peeled and minced or grated
- 1 cup red onion, diced
- 1 cup carrots, sliced into half moons
- 2 cups bok choy, roughly chopped
- 1 cup broccoli, roughly chopped
- 1 can (398mL) baby corn, drained, rinsed, and chopped into thirds
- 1 can (227mL) sliced water chestnuts, drained and rinsed
- 1 vegan chicken-flavoured vegetable bouillon cube
- 2 vegan beef-flavoured vegetable bouillon cubes
- 6-7 cups water
- 15-20 frozen vegan dumplings
- sesame seeds
- hot chili oil
In a stock pot, warm the sesame oil over medium heat. Add ginger and garlic, and saute for one minute.
Add the onion and carrot, and continue to cook until the onion becomes translucent and carrots become tender, about 5-7 minutes. Add a little water if it starts to stick to the bottom of the pan.
Add the broccoli, bok choy, baby corns, water chestnuts, bouillon cubes and 6 cups of water. Cover and continue to cook for 10-15 minutes, until the vegetables become tender.
Once the veggies are cooked, bring soup to a boil, and add the frozen dumplings. Cover, and continue to boil for about 5 minutes or until the dumplings are cooked. Remove from heat, and serve. Garnish with hot chili oil and sesame seeds, if you like.