Dumpling Soup with Tofu, Mushrooms and Bok Choy

This dumpling soup recipe is a fantastic week night easy meal that really doesn’t take long to put together since it uses store bought dumplings and stock as a starting point. You can keep this simple, or add additional elements like chopped garlic and ginger to increase the flavor.

This can also be a vegetarian meal if you use veggie dumplings and broth. I used bibigo dumplings, which is a brand sold a lot in Korean markets, but my regular store sells them too. They are really good. Any frozen dumpling will work and almost all grocery stores now carry some variation of pot stickers or dumplings.

I added flavor to the broth here with some soy sauce, sesame oil, ginger, and garlic. I also used a bit of this chicken powder that I like for bumping the the flavor in soups and stews. We ate this with some chili crisp on top (see my favorite items for my favorite one).

Dumpling Soup with Tofu, Mushrooms and Bok Choy

Delicious dumpling soup with mushrooms, tofu and bok choy in a ginger garlic broth

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Lunch, Main Course, Soup

Servings 4 servings

Ingredients

  

1x2x3x

• 1 tbsp oil
• 4 garlic cloves minced
• 1 4 inch piece ginger peeled and minced
• 1 tbsp sesame oil
• 6 cups chicken stock
• 1/4 cup soy sauce
• 1 onion diced
• 1 tbsp rice vinegar or dark soy vinegar
• 1/2 tsp white pepper
• 6 cups cleaned and cut bok choy
• 4 cups cleaned and sliced mushrooms
• 1 block silken tofu cut into cubes
• 1-2 tsp chicken powder optional
• frozen dumplings as many as you want to add, I did 5 per person
• chili crisp for serving

Instructions

 

• Heat the oil over medium heat in a soup pot and add the onion, ginger and garlic. Stir and cook for a minute or two, then add the mushrooms. Allow them to cook, stirring occasionally for 5 minutes. Add in the sesame oil, soy sauce, stock, white pepper, vinegar, and chicken powder if using. Bring to a boil and then allow to simmer over low heat for 15-20 minutes.
• Bring back to an almost boil and add the dumplings and cook according to package directions. When they are about 1 minute from being done, add in the bok choy and tofu. Allow to simmer another 2 minutes. Taste the seasoning and add more chicken powder, soy, vinegar, or sesame oil to your taste. Serve with chili crisp and if you like, more vinegar on the side.

Keyword Asian, Lunch, Main Dish, Soup

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