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Dumpling Soup
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Dumpling Soup

This delicious dumpling soup combines carrots, spinach, and potstickers in a vegetable broth with hints of garlic and ginger.
Course main meal soup, Soup
Cuisine Asian, Asian American
Keyword Asian dumpling soup, Asian dumpling soup recipe, Asian soup with dumplings, dumpling soup recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 servings
Calories 235kcal
Author Beth Pierce

Ingredients

  • 1 tablespoon olive oil
  • 1 large carrot, peeled and julienned
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 4 green onions, thinly sliced
  • 6 cups vegetable broth
  • 2 tablespoons low-sodium soy sauce
  • 1 lb frozen vegetable or chicken potstickers
  • 3 cups baby spinach
  • 2 teaspoons rice vinegar

Instructions

  • Heat a little olive oil in a skillet over medium heat. Add the carrots and stir fry for 2-3 minutes.
  • Reduce the heat to low and add the garlic, ginger, and green onions. Cook for 1 minute while stirring.
  • Add the vegetable broth, soy sauce, and rice vinegar. Bring the mixture to a gentle boil, then cook for 5 minutes, or until the carrots are tender.
  • Add the dumplings and cook for 3-4 minutes. Do not overcook.
  • Remove the pot from the heat and add the spinach. Stir until wilted.

Notes

  • This soup is best served promptly. 
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat on the stovetop over low heat or in the microwave at reduced power. 

Nutrition

Calories: 235kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 565mg | Potassium: 174mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3491IU | Vitamin C: 15mg | Calcium: 56mg | Iron: 2mg