Ingredients
Scale
- 2–3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon sesame oil
- 6 cups low-sodium chicken or vegetable broth
- 1–2 tablespoons soy sauce
- 1 teaspoon rice vinegar or chili paste (optional)
- 12–16 frozen dumplings or potstickers
- 2 carrots, thinly sliced
- 1–2 cups bok choy, chopped
- Optional: spinach, napa cabbage, mushrooms, peas
- Optional toppings: scallions, chili oil, sesame seeds, lime wedge, egg
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add minced garlic and grated ginger. Sauté for 30–60 seconds until fragrant.
- Pour in broth and soy sauce. Add rice vinegar or chili paste if using. Bring to a gentle simmer.
- Gently add frozen dumplings. Simmer for 5–7 minutes or until they float and are cooked through.
- Add sliced carrots and bok choy. Simmer another 3–4 minutes until veggies are tender but still bright.
- Optional: crack an egg in and stir slowly to create egg ribbons.
- Ladle soup into bowls and top with scallions, chili oil, sesame seeds, or a wedge of lime.
Notes
Use low-sodium broth to prevent oversalting. Add leafy greens at the end to avoid sogginess. Freeze broth separately and cook dumplings fresh for best texture.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 25mg