Japanese dumpling soup

Prep 10 min
Plus Cooking time: 8 minutes
Makes 6 cups (1.5 L)

Not all soups are created equal. This fast, flavourful meal in a bowl needs less than 10 minutes of simmering to produce an incredibly authentic-tasting broth.



piece of ginger
14-g pkg
dried shitake or mixed mushrooms
900-ml carton
1 tsp
dark sesame oil
baby bok choy, or 1/2 small bok choy
300-g pkg or 1/2 600-g pkg
frozen Asian dumplings
1/4 cup
frozen peas, or shelled edamame


  • Peel ginger, then thinly slice. If mushrooms are large, break in half. Stir both in a large saucepan with broth, teriyaki and sesame oil. Bring to a boil over high heat.
  • Meanwhile, thinly slice bok choy and onions. When broth is boiling, add dumplings. Bring back to a boil. Following package directions, cook dumplings, uncovered, and stirring occasionally until done, from 8 to 12 min. Stir in bok choy, onions and peas for the last 2 min of cooking.


Calories 111
Protein 5 g
Carbohydrates 17 g
Fat 3 g
Fibre 2 g

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Photo credit: Virginia MacDonald

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