Asian Dumpling Soup Bok Choy (Print Version)

Fragrant Asian soup featuring dumplings, bok choy, ginger, and savory broth for a cozy meal.

# What You'll Need:

→ Broth

01 - 6 cups low-sodium chicken or vegetable broth
02 - 1 tablespoon fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon rice vinegar
07 - 2 green onions, sliced

→ Vegetables

08 - 2 cups baby bok choy, halved or quartered lengthwise
09 - 1 medium carrot, julienned or thinly sliced
10 - 1/2 cup shiitake mushrooms, stems removed and sliced

→ Dumplings

11 - 16 to 20 frozen or fresh Asian dumplings, pork, chicken, or vegetarian

→ Garnish

12 - Fresh cilantro leaves
13 - Chili oil
14 - Sesame seeds

# Steps to Follow:

01 - In a large soup pot, combine broth, ginger, garlic, soy sauce, sesame oil, rice vinegar, and green onions. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to medium and simmer for 5 minutes to fully infuse the broth with ginger and garlic flavors.
03 - Add carrots and mushrooms to the broth. Simmer for 3 minutes until vegetables begin to soften.
04 - Gently add dumplings to the broth. Simmer according to package instructions, typically 5 to 7 minutes for frozen dumplings or 3 to 5 minutes for fresh, until cooked through and floating.
05 - Add bok choy and cook for 2 to 3 minutes until tender but still bright green in color.
06 - Taste the soup and adjust seasoning with additional soy sauce or vinegar as desired.
07 - Ladle soup into bowls and garnish with sliced green onions, cilantro leaves, a drizzle of chili oil, and sesame seeds if desired. Serve immediately.

# Additional Tips::

01 -
  • Ready in 35 minutes, so weeknight dinners that feel fancy actually happen without stress.
  • The broth is light but deeply flavorful, thanks to ginger and garlic doing their quiet magic.
  • You can swap ingredients based on what's in your fridge and the dumplings do all the heavy lifting.
02 -
  • Don't skip the 5-minute infusion step at the beginning; rushing means your broth tastes like hot water with ingredients floating in it, not something transcendent.
  • Bok choy goes in last because even 30 extra seconds of heat turns it from tender-crisp to mushy, and that's the difference between good and forgettable.
03 -
  • Keep your broth at a gentle simmer, never a rolling boil, so the dumplings don't fall apart and the broth stays clear.
  • Taste as you go—soy sauce varies in saltiness between brands, so what tastes perfect to one person might be different for you.
Return