The first thing that comes to mind when we think of spicy dumpling soup is the heat. The spiciness can come from a variety of sources, including chili oil, hot sauce, or fresh chili peppers. But why add spice to the dish in the first place? Adding spice to the soup can help to balance out the richness of the broth and provide a pleasant heat that will warm you up from the inside out.

4.50 from 2 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Soup Recipes

Servings servings

Calories 200 kcal

Ingredients

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

Instructions

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!