Here’s another recipe that has long been a mainstay in our kitchen – Spicy Bowl of Dumpling Soup. It used to be a regular on our catering menu, but it sort of slipped off the radar until last winter when the craving hit hard. It was one of those bone-chilling evenings, the kind where you can see your breath indoors, and nothing else but a steaming, spicy bowl of soup would do.
Ingredients For Spicy Bowl Of Dumpling Soup
Whether you prefer chicken, pork, vegetable, or shrimp-filled dumplings, the choice is yours! Look for dumplings with thin wrappers, or go for thicker ones if you like a heartier bite. You can find a variety of flavors at your local Asian grocery store or in the international section of most supermarkets.
The star of many Asian-inspired dishes, ramen noodles come in different shapes and thicknesses. For this soup, you can use classic wheat ramen noodles or choose healthier alternatives like whole wheat or brown rice ramen noodles.
Baby spinach, bok choy, Chinese broccoli (gai lan), or even kale work wonderfully.
Shallot, Garlic, Ginger
The aromatic trio of shallot, garlic, and ginger forms the flavor base of this soup. For the best results, opt for fresh ingredients. Shallots have a milder flavor than onions, while fresh ginger adds a zesty, citrusy kick. Pre-minced garlic and ginger paste can also be used.
Chicken Broth or Bouillon
A good quality chicken broth is the foundation of this soup. If using bouillon, opt for low-sodium varieties to control the saltiness. For vegetarians, swap chicken broth with vegetable broth.
Essential for umami flavor, soy sauce adds depth and richness to the soup. Opt for low-sodium soy sauce if you’re watching your salt intake.
This iconic hot sauce brings the heat! Adjust the amount based on your spice tolerance. You can also substitute it with your favorite hot sauce or chili paste.
Toasted sesame oil is preferred for its intense flavor, but regular sesame oil works well too.
Garlic powder, basil, coriander, sesame seeds, and red pepper flakes. Feel free to adjust the quantities to suit your taste preferences.
Fresh Cilantro, Lime, Sriracha
These toppings add freshness and brightness to the soup.
How To Make
Start by preparing your dumplings. Heat a medium-sized pot over medium heat and place the frozen dumplings in the pot, bottom side down. Allow them to cook until the bottoms turn golden and crispy. Once done, remove the dumplings from the pot and set them aside for later.
In the same pot, without washing it (we want to keep all those flavorful bits!), add a touch of oil and sauté the minced shallot until it becomes soft and translucent. This will take just a few minutes. Then, add in the minced or grated ginger along with the garlic powder, basil, coriander, salt, and pepper. Stir everything together and let cook for about a minute until they become fragrant.
Next, it’s time to pour in the chicken broth (or your bouillon mixture with water) along with the soy sauce and a teaspoon of sriracha. Bring the broth to a gentle boil, allowing all those flavors to meld together beautifully.
Once the broth is bubbling, return the golden dumplings back to the pot. Then, add in the ramen noodles. Let everything simmer together for about 3 minutes, giving the noodles just enough time to cook. When there’s about a minute left, toss in the chopped greens.
While your soup is simmering, let’s prepare a finishing touch. In a separate pan, heat a teaspoon of sesame oil over high heat. Add in the thinly sliced garlic, a pinch of red pepper flakes, and a sprinkle of sesame seeds. Stir everything together and let it toast in the hot oil for about 2 minutes until the garlic becomes golden and fragrant.
To serve, ladle the piping hot soup into serving bowls. Top each bowl with a generous spoonful of the spicy garlic mix. Finally, garnish with fresh cilantro leaves, a squeeze of lime, and a drizzle of extra sriracha if you’re feeling brave.
And there you have it!
- 1/2 servings frozen dumplings
- 1/2 package ramen noodles
- 1 cup greens, chopped
- 1 shallot, minced
- 2 garlic cloves, thinly sliced
- 1 small nob ginger, minced or grated
- 2 cups chicken broth or 2 tsp bouillon + water
- 2 tbsp soy sauce
- 1 tsp sriracha
- 1 tsp sesame oil
- 1 tsp garlic powder, basil, coriander, sesame seeds, red pepper flakes
- Fresh cilantro, lime, sriracha for topping
- Cook dumplings bottom side down in a pot until golden, remove from heat – this gets a good crunch on the bottom that I love, but you can skip this step and just boil later if short on time.
- Sauté shallot until softened in the same pan. Add ginger, garlic powder, basil, coriander, salt & pepper and cook until fragrant, approx 1 minute.
- Add in chicken broth, soy sauce, sriracha and bring to boil. Return dumplings and add ramen noodles to the pot. Cook for approx 3 minutes, adding greens at the last minute to soften. Remove from the pot into a serving bowl.
- Heat sesame oil over high heat in the same pot. Add sliced garlic, red pepper flakes & sesame seeds, toasting until fragrant and browned, approx 2 min.
- Spoon spicy garlic mix over dumplings, top with cilantro, lime & more sriracha. Enjoy!