Dumpling soup is totally my go-to when it’s cold outside! I’m always buying bags of frozen dumplings and keeping them stocked because honestly, on those nights when I’m just too tired to cook anything fancy, this is perfect. Takes like 15 minutes and suddenly I have this steaming bowl of comfort.

I’m obsessed with adding chili oil too – it makes the soup look so much prettier with those red swirls, and the little kick of heat just warms you up from the inside out. Plus it’s so easy to throw together whatever sides I have lying around.

Sometimes it’s just some quick pickled cucumber for that nice crunch, or I’ll grab the kimchi from my fridge if I want something with more punch. Fried tofu is great too when I want something a bit heartier.

And what I really love about this recipe is how vegan-friendly it is! Just swap in some vegetable dumplings and use veggie broth instead of chicken broth, and you’ve got the exact same delicious soup. Everything else stays the same – the soy sauce, sesame oil, ginger, all the garnishes.

It’s so nice having a recipe that works for everyone, you know? Whether I’m cooking for myself or have friends over with different dietary needs, I can just adjust those two ingredients and boom – everyone gets to enjoy the same warm, comforting meal.

There’s just something about sitting with a hot bowl of soup when it’s freezing outside that makes everything feel right. And the best part? No matter what random sides I pair it with, it always feels like a real meal.

Let’s get cooking! Here’s how to make this cozy dumpling soup:

Soothing Asian Dumpling & Spinach Soup

Recipe by Salvia

Servings

servings

Prep time

minutes

Cooking time

minutes

A comforting bowl of tender dumplings, fresh spinach, and scallions in savory broth.

Ingredients

For the Soup Base:
6 cups chicken or vegetable broth
2-3 dried shiitake mushrooms
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sesame oil
1/2 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
1-2 cloves garlic, minced (optional)
Pinch of white pepper (or black pepper)
Optional: 1/4 teaspoon chili flakes or a dash of chili oil for a touch of heat
For the Soup Fillings:
24-30 pre-made dumplings (pork, chicken, vegetable, or shrimp work well)
5-6 ounces fresh spinach, roughly chopped
2-3 scallions (green onions), thinly sliced, white and green parts separated
Optional: Crispy fried garlic or chili crisp for garnish

Directions

Prepare the Shiitake Mushrooms:
Place the dried shiitake mushrooms in a small heatproof bowl.
Pour enough hot water over them to fully submerge.
Let them soak for at least 15-20 minutes, or until softened.
If time allows, soaking them in cold water for several hours or overnight in the refrigerator will yield even more flavor.
Once softened, remove the mushrooms and thinly slice them, discarding the tough stems.
Reserve the mushroom soaking liquid.
Prepare the Broth:
In a large pot or Dutch oven, combine the chicken or vegetable broth, the reserved and strained shiitake mushroom soaking liquid (be careful not to pour in any grit from the bottom of the bowl), soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic (if using), and white pepper
Simmer & Add Mushrooms:
Add the sliced shiitake mushrooms to the pot.
Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low and let it simmer for at least 10 minutes to allow the flavors to meld and deepen.
Add Dumplings:
Carefully add the dumplings to the simmering broth.
Cook according to package directions, typically 5-8 minutes, or until the dumplings float and are cooked through.
Do not overcrowd the pot; cook in batches if necessary.
Incorporate Greens & Scallions:
In the last 2-3 minutes of cooking the dumplings, add the chopped spinach and the white parts of the sliced scallions to the pot.
Stir gently until the spinach wilts. If using chili flakes or chili oil, add them now.
Serve:
Ladle the hot soup with dumplings, spinach, sliced shiitake mushrooms, and scallions into individual bowls.
Garnish each serving with the green parts of the sliced scallions and, if desired, a sprinkle of crispy fried garlic or a dollop of chili crisp.

Make It Your Own

Feel free to get creative with this soup! If you’re making dumplings from scratch, try giving them a quick pan-fry first – it adds a delicious crispy bottom that contrasts nicely with the tender soup. You can also just drop them straight into the broth if you prefer.

Want to make it more filling? Toss in some sliced chicken, cubed tofu, or cooked shrimp. They all work beautifully with the flavors. For extra veggies, mushrooms, bok choy, or thin carrot strips are lovely additions – just add them in the last few minutes so they stay crisp-tender.

As for garnishes, the classics work well here: fresh cilantro, an extra drizzle of sesame oil, or even a squeeze of lime if you like a bit of brightness. Really, this soup is pretty forgiving, so taste as you go and adjust things to your liking.

Enjoy every comforting spoonful, and happy cooking!