Vegetarian dumplings soup is an easy recipe that uses store-bought vegan dumplings. It is a warm, savory, and comforting dish.
PREP TIME: 3 mins | COOK TIME: 15 mins | SERVINGS: 6 | CALORIES: 300 kcal |
- 1 Tablespoon Sesame Oil
- 2 Tablespoon fresh ginger minced
- 4 garlic cloves minced
- 1 medium onion chopped
- ½ cup chopped red cabbage chopped
- ½ cup shredded carrots
- ½ cup red bell pepper
- 8 oz. mushrooms halved
- 6 cups Miso Broth * see notes
- 1.5 lb. bag frozen vegetarian gyoza or use dumplings, wontons or pot stickers
- 1 Lime juiced
- 1 Tablespoon Chili garlic paste
- ¼ cup green onions
- ¼ cup cilantro
- ⅛ teaspoon salt adjust per taste
How to Make Vegetarian Dumplings Soup on Stove Top
Start off by warming up the oil in the soup pot or saucepan. Add onions, minced ginger and garlic. Sprinkle some salt. Sauté for 3 minutes till onions get golden brown.
Add the rest of the vegetables. Sauté further for 3 minutes until mushrooms start to brown.
Add Miso broth and mix well. Let it come to a boil on high heat.
Add frozen gyoza ( or dumplings / pot stickers) . Give it a good stir. Cover the pot and let it cook for 3 minutes. Turn off the heat when gyoza are fully cooked. Add the lime juice and chili garlic paste. Mix well. Your vegan dumpling soup is ready.
Ladle the soup in the bowls. Garnish with lime wedges, chopped cilantro and green onions. Serve warm and enjoy !
How to Make Instant Pot Dumplings Soup
Start Instant Pot on Sauté Mode. Add oil. Once it displays hot, add onions, ginger and garlic. Sprinkle some salt and continue to sauté for 2 minutes until onions start to brown.
Add rest of the vegetables. Stir for few minutes. Add miso broth and frozen gyoza. Stir well. Cancel Sauté. Close the lid and vent to sealing. Choose 1 minute on high Pressure.
Once Instant Pot finishes cooking, let it release pressure naturally for 5 minutes. Then release leftover pressure by moving the valve to venting. Open the lid.
Add lime juice and chili garlic paste. Adjust the salt if needed. Ladle the soup in bowl. Garnish with lime wedges, chopped cilantro and green onions. Serve warm and enjoy !
This recipe makes a big batch, so you can freeze leftovers and reheat them for later. Store any leftover soup in the fridge for 3-4 days. You can reheat on the stovetop, stirring occasionally. Or, use microwave in 30 seconds intervals until heated through.
I love the frozen Thai Vegetable Gyoza from Trader Joe’s. You can also use wonton, pot stickers or dumplings. Costco also sells a big bag of these, which can be used for several meals.
* A note about Miso Broth : I used miso broth for rich and complex umami flavors. If you are using just the vegetable broth, add ¼ cup soy sauce for additional flavor.
Serving: 1cupCalories: 300kcalCarbohydrates: 55gProtein: 9gFat: 11gPotassium: 258mgFiber: 5gSugar: 10gVitamin A: 2841IUVitamin C: 37mgCalcium: 61mgIron: 2mg