Prep | Cook |Serves
10 min | 25 min | 4
Keep a couple of packages of frozen dumplings in your freezer for this easy weeknight
dinner. Inspired by wonton noodle soup, this recipe swaps homemade wontons for
store-bought frozen dumplings, offering a quick and delicious alternative. The soup base,
which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the
combination of ginger, garlic, and turmeric. Miso paste adds extra savoriness, but you can
substitute it with soy sauce or tamari. Feel free to add more vegetables if you like; carrots,
peas, snow peas, or mushrooms would all be great options. Any type of frozen dumpling
works in this dish, making it adaptable for vegan, vegetarian, or meat-loving diners.
Ingredients :
● Kosher salt (such as Diamond Crystal)
● 6 ounce thin dried wheat, egg or rice noodles
● 1 tablespoon sesame oil
● 1 (2-inch) piece ginger, grated
● 2 garlic cloves, peeled and grated
● 1 teaspoon ground turmeric
● 6 cups vegetable stock
● 2 tablespoon white miso paste
● 10 ounces frozen dumplings ( not thawed)
● 4 baby bok choy ( about 12 ounces), trimmed and each cut into 4 pieces through the
stem
● 1 small head broccoli (about 9 ounces), cut into bite-size florets
● Handful of cilantro or chopped scallions, for serving
Directions:
Step 1:
Start by bringing a large pot of salted water to a boil. Once boiling, add the noodles and cook
them according to the package directions until they’re just tender. Drain the noodles, rinse
them thoroughly with cold water, and drains once more, Distribute the noodles evenly among
four serving bowls,
Step 2:
Using the same large pot, heat sesame oil over medium heat. Add the ginger and garlic,
stirring and cooking for about 30 seconds until they become aromatic. Sprinkle in the
turmeric and stir for an additional 15 seconds until it becomes fragrant.
Step 3:
Add the vegetable stock to the pot and season with 1 teaspoon of salt. Cover and let it
simmer on medium heat for 8 to 10 minutes, allowing the flavors to meld together.
Step 4:
Remove the lid and stir in the miso paste fully dissolved. Taste the broth and adjust the
seasoning with additional salt if necessary.
Step 5:
Heat the broth to a medium-high temperature, then gently add the dumplings. Once they rise
to surface, introduce the baby bok choy and broccoli is tender but still retains some crunch.
Step 6:
Spoon the broth, dumplings, baby bok choy, and broccoli over the noodles in each bowl.
Garnish with fresh cilantro or sliced scallions before serving.
