Best Japanese Dumpling Soup Recipes

Asian Dumpling Soup image

Provided by Pinay0618

Categories Clear Soup

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 (49 ounce) can low sodium chicken broth
3 tablespoons minced fresh ginger
2 minced garlic cloves
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 lb frozen stuffed wonton
1/2 cup sliced green onion
sesame oil (toasted)

Steps:

In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes.
Add sliced green onion.
Serve in bowls and add Asian (toasted) sesame oil to taste.

Asian Dumpling Soup image

Yield Makes 4 main-course servings

Number Of Ingredients 10

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon black pepper

Steps:

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

Speedy Dumpling Soup image

Provided by Ree Drummond : Food Network

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

6 cups low-sodium chicken broth
Half a 12-ounce bag broccoli slaw mix (with broccoli, carrots and red cabbage)
2 to 3 tablespoons soy sauce
1 tablespoon minced ginger
4 scallions, white and green parts separated, thinly sliced
2 cloves garlic, minced
1 small red pepper, seeded and thinly sliced
One 14- to 16-ounce bag frozen pork dumplings

Steps:

Combine the broth, slaw mix, soy sauce, ginger, scallion whites, garlic and red pepper slices in a large saucepan, then bring to a simmer. Add the dumplings and return to a simmer. Simmer until the veggies are tender and the dumplings are cooked, about 10 minutes. Garnish with the scallion greens.