20 Minute Miso Dumpling Soup
When you're craving a comforting bowl of soup but don't have hours to spend in the kitchen, this 20-minute miso dumpling soup is the perfect solution. Using Laoban frozen dumplings, this recipe delivers a flavorful and hearty meal with minimal effort. Here’s how to make this delicious soup that’s bound to become a staple in your weeknight dinner rotation. If you like this recipe, be sure to try my Lemon Chicken Orzo Soup as well.
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Reasons to Love This Soup
- Easy: This requires very simple ingredients and comes together in just 20 minutes!
- Macros/Nutritious: This soup is full of nourishing, wholesome ingredients. You get your veggies, carbs, and protein all in one delicious soup!
Ingredients
- 1 lb. Laoban pork soup dumplings
- 1 tbsp avocado oil
- Water
- 2 tbsp sesame oil
- 3 tsp garlic (minced)
- 2 tsp ginger (minced)
- 1 tbsp organic white miso paste
- 1-2 tsp chili paste (depending on your heat preference)
- 1 large bunch of green onions (diced)
- 4 cups organic vegetable broth - Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.
- 1 cup organic, shredded carrots
- One large handful of organic spinach
- 1/4 cup organic coconut aminos (or soy sauce)
Products I Used
How To Make It
- Heat up the avocado oil in a large pan over medium high heat. Add the dumplings and fill the pan with enough water to just cover the bottom. Cook for five minutes with the lid on. Remove the lid and allowed to cook for a few minutes longer, until all the water is absorbed.
- Heat up large pot or Dutch oven with the sesame oil over medium high heat. Add the minced garlic and ginger. Sauté for one to two minutes, or until fragrant. Add the green onions and sauté for a minute longer.
- Add the miso paste and chili paste. Cook for a minute longer and then pour in your vegetable broth, coconut aminos, shredded carrots, and spinach. Bring to a boil.
- Once boiling, add the dumplings to the soup and then turn the heat off and remove from heat.
- Allow the flavors to soak in for 5 minutes and then immediately dig and enjoy!
- Serve with additional coconut aminos, green onions, sesame seeds, chili oil, etc.
How To Store Leftovers
You can store your leftovers in an airtight container in the refrigerator for up to 5 days. When you are ready to enjoy them again, just pop them in the microwave for a minute or so!
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This 20-minute miso dumpling soup is a game-changer for those busy days when you need something delicious without the hassle. With its rich umami flavor and satisfying dumplings, it’s sure to become a favorite in your meal rotation. Enjoy your quick and tasty bowl of comfort!
When you're craving a comforting bowl of soup but don't have hours to spend in the kitchen, this 20-minute miso dumpling soup is the perfect solution. Using Laoban frozen dumplings, this recipe delivers a flavorful and hearty meal with minimal effort. Here’s how to make this delicious soup that’s bound to become a staple in your weeknight dinner rotation.
- 1 lb. dumplings (I used Laoban pork soup dumplings)
- 1 tbsp avocado oil (organic, cold pressed)
- water
- 2 tbsp sesame oil
- 3 tsp garlic (minced)
- 2 tsp ginger (minced)
- 1 tbsp white miso paste (organic)
- 2 tsp chili paste (depending on your heat preference)
- 1 bunch green onions (diced)
- 4 cups vegetable broth (organic; Use the code COOKINGKATIELADY for 20% off at Kettle & Fire! The best broth ever for real.)
- 1 cup carrots (organic, shredded)
- spinach (One large handful of organic spinach)
- 1/4 cup coconut aminos (organic, or soy sauce)
- Heat up the avocado oil in a large pan over medium high heat. Add the dumplings and fill the pan with enough water to just cover the bottom. Cook for five minutes with the lid on. Remove the lid and allowed to cook for a few minutes longer, until all the water is absorbed.
- Heat up large pot or Dutch oven with the sesame oil over medium high heat. Add the minced garlic and ginger. Sauté for one to two minutes, or until fragrant. Add the green onions and sauté for a minute longer.
- Add the miso paste and chili paste. Cook for a minute longer and then pour in your vegetable broth, coconut aminos, shredded carrots, and spinach. Bring to a boil.
- Once boiling, add the dumplings to the soup and then turn the heat off and remove from heat.
- Allow the flavors to soak in for 5 minutes and then immediately dig and enjoy!
- Serve with additional coconut aminos, green onions, sesame seeds, chili oil, etc.
Servings 4
- Amount Per Serving
- Calories 363kcal
- % Daily Value *
- Total Fat 21.5g34%
- Saturated Fat 5.1g26%
- Cholesterol 27.5mg10%
- Sodium 1173.6mg49%
- Total Carbohydrate 29.6g10%
- Dietary Fiber 1.2g5%
- Sugars 7.4g
- Protein 10g20%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.