Description
This Hot and Sour Dumpling Noodle Soup is a comforting and flavorful Asian-inspired dish featuring tender dumplings, savory broth, and chewy noodles. It’s a perfect balance of spicy, tangy, and umami flavors, enhanced with fresh ginger, garlic, shiitake mushrooms, and leafy greens like spinach or bok choy. Quick and easy to prepare, this soup is ideal for a hearty lunch or dinner that warms you up from the inside out.
Ingredients
Scale
Soup Base
- 4 cups chicken or vegetable broth
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- 2 tablespoons soy sauce
- 1½ tablespoons rice vinegar
- 1 tablespoon chili garlic sauce or sambal oelek
- 1 teaspoon sugar
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Dumplings & Noodles
- 8–10 frozen or fresh dumplings (pork, chicken, or vegetable)
- 4 oz rice noodles or ramen noodles
Vegetables & Garnishes
- 1 cup shiitake mushrooms, sliced
- 1 cup baby spinach or bok choy
- 2 green onions, sliced
- Fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- Prepare Noodles: Cook the rice or ramen noodles according to package directions until tender. Drain well and set aside to keep warm.
- Sauté Aromatics: Heat sesame oil in a large pot over medium heat. Add grated ginger and minced garlic, sautéing for 1–2 minutes until fragrant to build the soup’s base flavor.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, then stir in soy sauce, rice vinegar, chili garlic sauce, and sugar. Bring the mixture to a gentle boil.
- Simmer Mushrooms: Add the sliced shiitake mushrooms and let the soup simmer for 3–4 minutes so the mushrooms soften and release their flavor.
- Thicken Broth (Optional): If you prefer a thicker soup, stir in the cornstarch slurry and continue simmering for another minute until slightly thickened.
- Cook Dumplings: Carefully add dumplings to the pot and cook following package instructions, usually about 6–8 minutes for frozen dumplings, until heated through and cooked.
- Add Greens and Noodles: Two minutes before the dumplings are done, stir in the baby spinach or bok choy along with the cooked noodles to warm through and wilt the greens.
- Adjust Seasoning: Taste the soup and add more chili garlic sauce, soy sauce, or rice vinegar as needed to balance the hot and sour flavors.
- Serve and Garnish: Ladle the hot soup into bowls, topping each with sliced green onions, fresh cilantro, and a squeeze of lime juice for brightness.
Notes
- Use any type of dumpling you prefer, whether homemade or store-bought, and choose between pork, chicken, or vegetable fillings.
- Adjust the amount of chili garlic sauce to control the spice level of the soup.
- For a more classic hot and sour flavor, add a dash of white pepper to the broth.
- This soup is a great way to use up extra vegetables like carrots, napa cabbage, or bell peppers by adding them along with the mushrooms or greens.
