Dumpling Noodle Soup Recipe (2024)

Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering.Itadakimasu!

Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.

I make a similar soup with 10 Trader Joe frozen dumplings, a quart of chicken broth, 2 tablespoons of rice vinegar, and 1/2 teaspoon of sesame oil, a large handful of Portabella mushrooms & 4 green onions. Adding hot oil or sriracha sauce is optional. You could also add broccoli or baby box choy or substitute a vegetarian broth. Similar dumplings are available at Costco, Gordon Food Service and grocery stores. Recipe provides 2 servings for a light lunch.

Miso has health benefits as does turmeric and when used in cooking one should take advantage rather than destroying them! Turmeric needs a quick grind or two of black pepper to gain it's anti-inflammatory benefits. Miso's ability to 'salt' w'out raising blood pressure along w'it's probiotics are very beneficial. Skip both additions of salt and after heat is turned off, swirl the miso in a cup of broth till 'melted' then swirl into your pot of soup. Add more in same way if needed.

As with most packaged ramen/noodle dishes, just discard the flavor packet which is where all that sodium is.

This has a lot of potential since you can swap/add more veggies to it, whatever types of dumplings you have on hand, etc. I wasn't crazy about the flavor of turmeric here - it dominated the soup a little too much. I would probably add much less next time.

For those considering using ramen, Costco sells a bag of Lotus Foods ramen which is just the blocks of noodles, so no waste of those little packets. Inventory may vary by region, but they have it here and we love them.

I was surprised by how much I enjoyed this! I added a bunch of ginger and swapped snow peas and green beans for the veggies. When I tasted the broth alone it seemed a little bland so I added a squeeze of lime to give it some zip. When combined with the noodles and Trader Joe’s potstickers it was delicious! Make sure to add the green onions and cilantro (if you like) on top I tend to skip the extra herbs on top, feels like another thing to buy but I think it really adds to the overall flavor here

Same comment on miso. Wait until the soup is done and remove pot from the heat. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well before serving.

Sara -- the noodles themselves, without the flavor packet, have about 1500 mg. of sodium. The flavor packet then adds even more sodium. Instant ramen noodles are very high in sodium: https://www.livestrong.com/article/322374-calories-in-ramen-noodles-without-seasoning/

I've been making a variation of this for years, I use packaged ramen noodles because that's what I usually have in my pantry, but don't use the seasoning packets, I just gussy up some chicken broth for the base. Shrimp are a great addition. This broth sounds great so I'll be making it this week.

Sauté the garlic, ginger and turmeric (1/4 tsp only!) in neutral oil and add toasted sesame oil at last second before adding broth to avoid overheating the sesame oil. A great dish as written and a cinch to experiment with!

Good base recipe for tweaking. I cut way back on the turmeric because it gets too overwhelming for me quickly... that's just personal taste, though. I also added some chicken bouillon powder to oomph up the broth (for whatever reason the brand of broth I used was really weak-tasting). I waited to put the miso in until right before serving because boiling it (as the recipe calls for) will destroy the beneficial microorganisms.

This is a great, simple weekday recipe to warm up a winter day. To deepen the flavor, I added roughly a tbs of fish sauce and about 2 tbs of soy sauce, and to brighten it, a dash of rice wine vinegar. Crushed red pepper flakes to taste helped add some kick, without overpowering. I also needed more stock than suggested, so combined chicken and vegetable to end up closer to about 10 cups altogether.

Any kind of frozen dumpling, potsticker, or wonton will work. Your grocery store may carry frozen udon noodles, those make an awesome variation. If there's an Asian market nearby, you may find fresh noodles, but you'll definitely find an entire dry noodle aisle. Try subbing Fly By Jing's Mala Spice Mix for the seasoning and topping with her chili crisp for a real winter warmer!

Simpler version: Better than Bouillon brand soup base (chicken or veg) plus sambal is the broth flavor I prefer, only other seasoning is chunks of muddled ginger, cilantro with mainly stems chopped fine and sesame oil. Skip the noodles and add carrot chunks instead.

The perfect soup for any weather. A real family-pleaser! This recipe is entering the regular rotation.

I like this soup, I used Better than Bouillon vegetable broth, did not add full 1 tsp salt because was afraid that it would be too salty with the miso. Followed another reader’s suggestion and mixed the miso with a ladleful of broth until smooth before adding to the pot. If I do again I would probably add a tsp of Soy sauce instead of straight salt ( gives more flavour)

Well, the day had to come when I did not do backflips over a Times Cooking recipe. I do think I cooked the miso too much, looking at notes from other cooks now. For me, the turmeric tasted out of place with the other flavors. May try again omitting the turmeric, & waiting on the miso.

Very good. Topped with hot chili oil which added another layer of good flavor.

I didn’t have any miso so splashed in soy sauce, and put some sliced carrots in instead of the broccoli. My frozen dumplings were…well, on the verge. Frrrrosty. And I only had powdered ginger. But WOW this soup was fantastic. I used rice noodles and topped the finished bowl with chili crisp, and if I had another stomach I’d have eaten a second huge bowl on the spot.

Made this recipe pretty much as is. I also used Trader Joe's frozen dumplings. Forgot the scallions at the end....so delicious! Loved the blend of flavors! Will skip the salt next time...don't really need it.

Since one of us is on a salt restrictive diet (and even low sodium miso has plenty), we added it individually to our bowls when serving. I overcooked the dumplings, next time i will pre-cook them and add at the end

Rice noodles (Thai sticks) have zero sodium

We loved this dish. Added the miso to each individual bowl as suggested. Would love a good noodle recommendation. We tried the Target brand pork dumplings. We will make again.

I'm not sure what the point of the turmeric adds. If I make this again, forget the turmeric and use chicken stock.

Delicious and quick. We had frozen dumplings (homemade!) in the freezer and skipped the noodles and bok choy. Still a hit. Will absolutely make again.

Added roasted chicken. Great dish.

Used what I had on hand for veggies. Trader Joe dumplings, rice noodles, spinach, zucchini.Grated ginger & garlic, scallions, sesame oil and turmeric, spot on! Great flavor, so great, it will be lunch tomorrow! 😋

Added mushrooms instead of broccoli. Very good! Used spaghetti for the noodles.