Mushroom Dumpling Soup Recipe

Celebrate the Lunar New Year with a soup recipe that brings prosperity to the table. This Mushroom Dumpling Soup Recipe is super simple to make, loaded with crazy flavor, and quite honestly one of the best homemade soup’s I’ve made. Actually, my 13 year old made it the first time we had this, and it was the bomb!

Traditional flavors meet modern convenience (think frozen dumplings), in this wild flavored soup.

Mushroom Dumpling Soup Recipe

Here we go. Let’s talk about the ingredients, and how simple this is to throw together. Here’s what you’ll need for this soup recipe.

• Mushrooms of course. I prefer to use Baby Bella’s, but you can use any type of mushroom.
• Ginger Paste. I’m not a huge fan of Ginger, but trust me, don’t leave this out.
• Garlic
• Onion
• Olive Oil
• Vegetable Broth and Beef Broth. That combination is my preference, but feel free to use one or the other.
• Soy Sauce
• Carrots
• Spinach
• Green Onion (Garnish)

This recipe is so simple to follow. Saute the mushrooms to get most of the moisture out. Add the Olive Oil, Ginger, and Garlic and continue to cook over low heat. Add the broth and carrots and bring to a boil. At that point add the dumplings and carrots, and return to a boil for 5 minutes or so, throw in the spinach and simmer for 5 minutes. Done.

This may seem overly simple but trust me, this is one of the tastiest soup recipes I’ve ever made.

Looking for something else in the way of soups. How about this Turkey Chili Recipe?

Mushroom Dumpling Soup

Traditional flavors meet modern convenience.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Servings: 4 Servings

Course: Soup

Cuisine: Japanese

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz Mushrooms (Baby Bella)
• 1 tbsp Olive Oil
• 1 tbsp Ginger Paste
• 2 cloves Garlic (minced)
• 4 cups Vegetable Broth
• 4 cups Beef Broth
• 2 tbsp Soy Sauce
• 2 Carrots (peeled and julienned)
• 1 pkg Frozen Dumplings (24 oz)
• 2 cups Baby Spinach
• 1 Green Onion (finely chopped)

Equipment

• 1 Stock Pot

Method

 

1. Heat stockpot over medium heat. Add mushrooms to dry pot and cook, stirring occasionally until moisture evaporates.
2. Add Oil, Ginger, Garlic, and Onion and saute for 1 – 2 minutes
3. Add broth and soy sauce and bring to a boil
4. Add carrots and dumplings and return to a boil for 5 minutes.
5. Remove from heat and stir in Spinach
6. Serve garnished with Green Onions

Notes

Calorie estimates are based on standard ingredient values and are intended for general informational purposes only. Actual values may vary depending on ingredients and portion sizes.