Cozy Dumpling Noodle Soup with a Spicy, Savory Broth and Slurp-Worthy Noodles (Print Version)
A fast dumpling noodle soup with frozen dumplings, ramen, bok choy, ginger, garlic, soy, sesame oil, and chili crisp.
# Ingredients:
For the broth
01 -
1 tablespoon neutral oil
02 -
4 green onions, whites and greens separated and thinly sliced
03 -
1 tablespoon freshly grated ginger or 4 thin slices fresh ginger
04 -
3 garlic cloves, minced
05 -
6 cups (1.4 L) low-sodium chicken broth
06 -
2 tablespoons soy sauce
07 -
1 tablespoon rice vinegar
08 -
1 teaspoon toasted sesame oil
09 -
1/2 teaspoon sugar
For the soup
10 -
16 frozen dumplings, pork, chicken, shrimp, or vegetable
11 -
2 ramen noodle cakes, about 6 oz (170 g), seasoning packets discarded
12 -
3 baby bok choy, halved lengthwise or chopped
13 -
1-2 tablespoons chili crisp, plus more for serving
14 -
2 tablespoons crispy fried shallots
15 -
1 teaspoon toasted sesame seeds
16 -
Salt or extra soy sauce, to taste
# Instructions:
01 -
Heat the neutral oil in a large pot over medium heat. Add the scallion whites, ginger, and garlic, then cook for 60-90 seconds until fragrant but not browned.
02 -
Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and sugar. Bring to a boil, then reduce to a steady simmer for 3 minutes.
03 -
Add the frozen dumplings straight from the freezer. Simmer gently for 5-7 minutes, or until cooked through according to the package directions.
04 -
Add the ramen noodles and cook for 2-3 minutes, separating the strands with tongs as they soften.
05 -
Add the bok choy during the last 1-2 minutes of cooking. The leaves should wilt and the stems should stay crisp-tender.
06 -
Taste the broth and adjust with salt or extra soy sauce. Ladle into bowls and top with chili crisp, scallion greens, crispy fried shallots, and sesame seeds.
# Notes:
01 -
Best served right away while the noodles are springy.
02 -
Use vegetable broth and vegetable dumplings for a vegetarian version.
03 -
Cook time can vary by dumpling size and filling.