![Skillet Chicken With Mushrooms and Caramelized Onions](https://static01.nyt.com/images/2021/03/30/dining/yf-chicken-with-mushrooms-and-onions/merlin_185308269_36ffc313-cc76-49cf-b406-3e6e20a4d34f-mediumThreeByTwo440.jpg?width=1280&quality=75&auto=webp)
Dumpling Noodle Soup
![Dumpling Noodle Soup](https://static01.nyt.com/images/2023/03/19/multimedia/19kidsrex-dumpling-qjbz/19kidsrex-dumpling-qjbz-articleLarge.jpg?width=1280&quality=75&auto=webp)
- Total Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
- Kosher salt (such as Diamond Crystal)
- 6ounces thin dried wheat, egg or rice noodles
- 1tablespoon sesame oil
- 1(2-inch) piece ginger, grated
- 2garlic cloves, peeled and grated
- 1teaspoon ground turmeric
- 6cups vegetable stock
- 2tablespoon white miso paste
- 16ounces frozen dumplings (not thawed)
- 4baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
- 1small head broccoli (about 9 ounces), cut into bite-size florets
- Handful of cilantro or chopped scallions, for serving
Preparation
- Step 1
Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Step 2
Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Step 3
Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Step 4
Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Step 5
Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Step 6
Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
Private Notes
Cooking Notes
Tip of the Day! Just a nutrtional note. Boiling miso kills all the good properties/attributes it provides. So whenever using miso, always add it last to the hot broth, after any 'boilage' is needed in a recipe (ie: dumplings, noodles, veg etc.). And when reheating, turn off just before simmering. Itadakimasu!
Seems like an obvious and easy modification of this would be to use a high quality packaged ramen and add the dumplings, bok choy, and broccoli. That's what I will plan on.
I make a similar soup with 10 Trader Joe frozen dumplings, a quart of chicken broth, 2 tablespoons of rice vinegar, and 1/2 teaspoon of sesame oil, a large handful of Portabella mushrooms & 4 green onions. Adding hot oil or sriracha sauce is optional. You could also add broccoli or baby box choy or substitute a vegetarian broth. Similar dumplings are available at Costco, Gordon Food Service and grocery stores. Recipe provides 2 servings for a light lunch.
Miso has health benefits as does turmeric and when used in cooking one should take advantage rather than destroying them! Turmeric needs a quick grind or two of black pepper to gain it's anti-inflammatory benefits. Miso's ability to 'salt' w'out raising blood pressure along w'it's probiotics are very beneficial. Skip both additions of salt and after heat is turned off, swirl the miso in a cup of broth till 'melted' then swirl into your pot of soup. Add more in same way if needed.
As with most packaged ramen/noodle dishes, just discard the flavor packet which is where all that sodium is.
This has a lot of potential since you can swap/add more veggies to it, whatever types of dumplings you have on hand, etc. I wasn't crazy about the flavor of turmeric here - it dominated the soup a little too much. I would probably add much less next time.
For those considering using ramen, Costco sells a bag of Lotus Foods ramen which is just the blocks of noodles, so no waste of those little packets. Inventory may vary by region, but they have it here and we love them.
I was surprised by how much I enjoyed this! I added a bunch of ginger and swapped snow peas and green beans for the veggies. When I tasted the broth alone it seemed a little bland so I added a squeeze of lime to give it some zip. When combined with the noodles and Trader Joe’s potstickers it was delicious! Make sure to add the green onions and cilantro (if you like) on top I tend to skip the extra herbs on top, feels like another thing to buy but I think it really adds to the overall flavor here
Same comment on miso. Wait until the soup is done and remove pot from the heat. Ladle about 1 cup of the hot broth into a small bowl. Add miso and stir until dissolved, then transfer mixture back to pot and stir well before serving.
Sauté the garlic, ginger and turmeric (1/4 tsp only!) in neutral oil and add toasted sesame oil at last second before adding broth to avoid overheating the sesame oil. A great dish as written and a cinch to experiment with!
Sara -- the noodles themselves, without the flavor packet, have about 1500 mg. of sodium. The flavor packet then adds even more sodium. Instant ramen noodles are very high in sodium: https://www.livestrong.com/article/322374-calories-in-ramen-noodles-without-seasoning/
I've been making a variation of this for years, I use packaged ramen noodles because that's what I usually have in my pantry, but don't use the seasoning packets, I just gussy up some chicken broth for the base. Shrimp are a great addition. This broth sounds great so I'll be making it this week.
This is a great, simple weekday recipe to warm up a winter day. To deepen the flavor, I added roughly a tbs of fish sauce and about 2 tbs of soy sauce, and to brighten it, a dash of rice wine vinegar. Crushed red pepper flakes to taste helped add some kick, without overpowering. I also needed more stock than suggested, so combined chicken and vegetable to end up closer to about 10 cups altogether.
Good base recipe for tweaking. I cut way back on the turmeric because it gets too overwhelming for me quickly... that's just personal taste, though. I also added some chicken bouillon powder to oomph up the broth (for whatever reason the brand of broth I used was really weak-tasting). I waited to put the miso in until right before serving because boiling it (as the recipe calls for) will destroy the beneficial microorganisms.
Any kind of frozen dumpling, potsticker, or wonton will work. Your grocery store may carry frozen udon noodles, those make an awesome variation. If there's an Asian market nearby, you may find fresh noodles, but you'll definitely find an entire dry noodle aisle. Try subbing Fly By Jing's Mala Spice Mix for the seasoning and topping with her chili crisp for a real winter warmer!
Worked beautifully. Definitely need more broccoli, and don’t use rice noodles.
Don't forget a sprinkle of fish sauce and a dollop of chili crisp.
Super easy and delicious recipe. I’m teaching my son to cook and he was able to follow this recipe easily.
I’ve made this great recipe a few times and made a couple of fun tweaks. After putting the noodles in the bowl I added a spoon of chili crisp before adding the soup part. It adds some zip! Trader Joe’s chicken shu mai dumplings work really well, too.
Yum! Very tasty. I didn't have miso and forgot to add soy sauce. Didn't seem to matter, and maybe it allowed the sesame oil to shine through a little more. Definitely will make again but might leave out the noodles. The dumplings were great as a carb, not sure the noodles are necessary.
We have been doing this for a long time, trader Joe frozen dumplings, add ginger to the broth plus any vegetables on hand. Better half is a big fan of celery,
I couldn’t find the miso paste but found an instant miso powder which tasted great! I also used chicken broth instead of vegetable. I have a new favorite soup ❤️
Trader Joe's Thai gyoza, simmered for 7 minutes. Sriracha, fish sauce, garlic, Szechuan peppercorns, star anise, red chili flakes, add baby spinach to the bowl, thinly sliced chicken breast simmered for just a few seconds, soy sauce of course. I simmer garlic and whatever spices I'm using for about 10 or 15 minutes and then I strain the broth so that it's cleaner. Sesame oil is a wonderful secret weapon but if using star anise it will overwhelm it.
Correction: 64 total ounces of broth
Great meal except for the broccoli...ruins the delicate flavors and Isn't a vegetable used in China or anywhere in Asia. I only see it in the US at the un-authentic Chinese restaurants as a filler!
This is a visually beautiful soup, thoroughly enjoyed it. I only added julienned carrots for brightness. It’s on my replay list…
Delicious. Makes a ton. I made the mistake of putting it all together which makes it pretty dense. But the flavoring was delicious.
I used a little more vegetable broth, but otherwise loved this soup! Did not simmer miso, saved some broth, then mixed in miso, and added after cooking vegies. Super tasty!
Made this for the first time and it's a winner! Easy prep and easy to substitute things in. The turmeric, ginger, garlic concoction give the broth the most delicious flavor. I didn't have miso so I used part soy sauce and part coconut aminos. For the veggies I just used broccoli and snow peas.
Easy! Delicious! Endlessly riffable! A new weekend staple at this house
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