Why You’ll Love This Recipe
- Quick and easy – Ready in under 20 minutes, making it perfect for busy nights.
- Packed with flavor – A rich broth infused with garlic, ginger, and tamari makes every spoonful delicious.
- Customizable – Swap out the vegetables, use different dumplings, or adjust the seasoning to your preference.
- Comforting and nourishing – A warm, hearty soup that’s both satisfying and wholesome.
- One-pot meal – Minimal cleanup while delivering maximum flavor.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Mushrooms
- Tamari (or soy sauce)
- Vegetable or chicken broth
- Garlic
- Ginger
- Carrot
- Frozen or fresh dumplings
- Scallions
- Spinach
- Rice vinegar
- Lime juice
- Sesame seeds
- Chili crisp (optional, for serving)
Directions
- Heat the olive oil in a large pot over medium heat.
- Add the mushrooms and cook, stirring occasionally, for 5-8 minutes, until softened.
- Stir in the tamari, broth, garlic, ginger, carrot, dumplings, and half of the scallions.
- Bring to a boil, then reduce the heat and let it simmer for 4 minutes, or until the dumplings are heated through.
- Remove the pot from the heat and stir in the spinach, rice vinegar, and lime juice. Stir until the spinach wilts.
- Season to taste, then ladle the soup into bowls.
- Garnish with the remaining scallions and sesame seeds. Serve with extra tamari and chili crisp if desired.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Variations
- Different dumplings – Use chicken, pork, shrimp, or plant-based dumplings based on your preference.
- Extra veggies – Add bok choy, baby corn, or bell peppers for more texture and nutrition.
- Make it spicy – Stir in some sriracha, chili flakes, or extra chili crisp for heat.
- Gluten-free option – Use gluten-free tamari and gluten-free dumplings.
- Richer broth – Add a spoonful of miso paste for a deeper umami flavor.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm on the stovetop over low heat or microwave in short intervals. Add extra broth if needed.
FAQs
Can I use fresh dumplings instead of frozen?
Yes! Fresh dumplings will cook slightly faster, so adjust the cooking time accordingly.
What kind of mushrooms work best in this soup?
Shiitake, cremini, or button mushrooms all work well in this recipe.
Can I use soy sauce instead of tamari?
Yes, soy sauce is a great substitute, though tamari has a slightly richer flavor.
How can I make this soup more filling?
Add noodles, tofu, or extra dumplings to make it heartier.
What broth works best for this recipe?
Vegetable or chicken broth both work well. Use homemade broth for even more flavor.
Can I make this soup ahead of time?
Yes! Prepare the broth and veggies ahead, then add dumplings when reheating to prevent them from becoming too soft.
How do I keep dumplings from breaking apart in the soup?
Avoid over-stirring and let them gently simmer rather than boiling vigorously.
Can I freeze this soup?
It’s best enjoyed fresh, but you can freeze the broth and vegetables separately. Add fresh dumplings when reheating.
What can I serve with this soup?
It pairs well with a side of steamed rice, a simple cucumber salad, or crispy spring rolls.
Is this soup vegetarian?
Yes, if you use vegetable broth and plant-based dumplings, it’s completely vegetarian.
Conclusion
This dumpling soup with mushrooms and spinach is a quick, comforting meal that’s easy to customize. Whether you enjoy it as a light lunch or a satisfying dinner, the rich flavors and hearty dumplings make it a dish you'll want to make again and again. Serve with chili crisp and extra tamari for a flavorful finish!
Dumpling Soup
- Total Time: 20 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Dumpling Soup with Mushrooms and Spinach is a quick and flavorful one-pot meal featuring tender dumplings, earthy mushrooms, and a rich broth infused with garlic, ginger, and tamari. Ready in just 20 minutes, this comforting soup is perfect for busy weeknights or a cozy meal any time. Easily customizable with different dumplings, veggies, or spice levels, it’s a must-try dish for soup lovers!
Ingredients
- 1 tbsp olive oil
- 8 oz mushrooms (shiitake, cremini, or button), sliced
- 3 tbsp tamari (or soy sauce)
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 carrot, julienned
- 12 frozen or fresh dumplings (chicken, pork, or plant-based)
- 3 scallions, sliced (divided)
- 2 cups fresh spinach
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame seeds (for garnish)
- Chili crisp (optional, for serving)
Instructions
- Heat olive oil in a pot over medium heat. Add mushrooms and cook for 5-8 minutes until softened.
- Stir in tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions.
- Bring to a boil, then reduce heat and simmer for 4 minutes until dumplings are cooked through.
- Remove from heat and stir in spinach, rice vinegar, and lime juice until spinach wilts.
- Season to taste, then ladle into bowls.
- Garnish with remaining scallions, sesame seeds, and optional chili crisp. Serve warm.
Notes
- Use gluten-free tamari and dumplings for a gluten-free version.
- Add bok choy, baby corn, or tofu for more texture and protein.
- Store leftovers in the fridge for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
