Dumpling Noodle Soup
A quick and easy Dumpling Noodle Soup featuring frozen dumplings, broth, and fresh veggies, perfect for a weeknight dinner.
Equipment
- large sauce pan
Ingredients
Liquids
- 8 cups chicken stock (chicken broth)
- 2 teaspoons sesame oil
- 2 teaspoons soy sauce
Vegetables
- 6 swiss brown mushrooms
- 2 bunches pak choy
- 2 green onions (white bits, sliced)
Noodles and Dumplings
- 8 frozen dumplings
- 2 packets noodles (no seasoning)
To Serve
- green onions (green bits, finely sliced)
Instructions
Cooking Steps
- Place a large sauce pan onto the stove top, turn the heat to high and add the chicken stock, soy sauce and sesame oil. Stir to combine and bring to boil.
- Once boiling, add the frozen dumplings to the pan and let cook for 5 minutes.
- During this time, slice the pak choy, mushrooms and green onions (white bits).
- After 5 minutes, add both the noodles and vegetables to the sauce pan. Cook for an additional 2 minutes, stirring occasionally.
- Turn the heat off, portion the soup into bowls, garnish with sliced green onions and optional hot chili oil. Serve with soup spoons and chopsticks.
Notes
Use store-bought chicken stock or powder for the broth. Regular soy sauce is recommended, not dark soy sauce. Optional chili oil can be used for additional heat.
Nutrition
Serving: 1bowlCalories: 599kcalCarbohydrates: 71gProtein: 32gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gCholesterol: 32mgSodium: 2085mgPotassium: 1327mgFiber: 3gSugar: 20gVitamin A: 199IUVitamin C: 13mgCalcium: 78mgIron: 4mg
Tried this recipe?Let us know how it was!