January has definitely arrived. For the last two days, it has been very cold and rainy in Southeastern Pennsylvania. When I venture outside to take River for a walk, I need to bundle up with my heaviest coat, hat, scarf, and gloves for it to be tolerable. If there is one thing this weather is good for, it’s making (and eating!) soup. This Vegetable Dumpling Soup was born from a Chinese food craving that I channeled into healthy recipe development.
The broth is made from just a few, simple ingredients and the dumplings are store-bought, so this whole meal comes together in less than a half hour. It’s the perfect vegetarian, brothy soup if you’re feeling under the weather or just craving a warming, nutritious meal. The mushrooms and greens provide an earthy flavor and add texture while the dumplings make this soup satisfying for any meal. I ate the soup by itself, but for my husband, I served it with a side of egg rolls to add extra calories.
If you’re looking for a quick and easy soup recipe to add to your winter arsenal, this one is definitely it! If you try this Vegetable Dumpling Soup, I want to know what you think! Leave a comment on this post to share your thoughts.
Active Time: 25 minutes Total Time: 25 minutes
Serves: 4
Ingredients:
1 tablespoon sesame oil 6 ounces petite white mushrooms, halved ½ cup diced yellow onion ½ teaspoon dried ginger 3 tablespoons tamari (or soy sauce) 6 cups vegetable broth 1 tablespoon rice vinegar 10.5 ounce package frozen vegetable dumplings (about 12 dumplings)*
3 cups mixed greens (baby kale, spinach, chard, etc.), chopped
Directions: In a large stock pot, warm the sesame oil over medium heat and add the halved white mushrooms and diced yellow onion. Cook 7-8 minutes, stirring frequently, until the vegetables are soft. Add the ginger and tamari and stir. Pour in the vegetable broth. Increase the heat to high and bring to a boil. Stir in the rice vinegar. Add the frozen vegetable dumplings* and chopped greens and cook 5 more minutes, or until the dumplings are cooked through.
Serve the Vegetable Dumpling Soup hot. Leftover soup will keep in an air-tight container in the refrigerator for up to four days.
*you can also use fresh dumplings if your grocery store has them.
Nutrition Information per serving:
Calories: 223 Fat: 11g Carbs: 24g Protein: 8g Sodium: 1023mg Sugar: 4g
*Nutrition information is based on the products I used personally in this recipe. Different products may yield slightly different information.
