Dumpling soup with lots of greens

Jacqueline Alwill

Brown Paper Nutrition

If you love dumplings but don’t have the time to make them then some store bought dumplings with good quality ingredients are a great way to produce a delicious DUMPLING SOUP WITH LOTS OF GREENS like this one! I’ve used House Of Goodness Dumplings in this one (no affiliation) and pumped up extra veggies with shredded pak choy and kale. Incredibly flavoursome and a one pan meal prepped in minutes.




Serves 2

Dairy Free : Vegetarian : Vegan

2 tsp sesame oil

2 tsp up to 1tbsp (depending on your liking!) of freshly grated ginger

3 cloves garlic, peeled and finely chopped or crushed

6 cups good quality vegetable stock or you can use chicken if preferred

2 tbsp tamari or light soy sauce

Approx 6 Asian shallots, trimmed and finely sliced

1 pack or approx 12 dumplings with a vegetarian filling such as tofu and mushroom

2 cups (about 1 bulb)  finely shredded pak choy or other Asian leafy green vegetable

1 cup (about 2 leaves) finely shredded kale, stalks removed, or another cabbage of preference

Freshly chopped chives to serve


Heat a medium sized sauce pan on a medium heat and add sesame oil, ginger and garlic, cook stirring for about 3 minutes. Add vegetable stock, soy or tamari, and shallots and bring to a boil. Add the dumplings and cook on high for 1 minute, then reduce to medium and simmer until cooked through (this was around 8 minutes for mine). Just before the dumplings are finished cooking (about 2 minutes prior) add the pak choy and kale and stir. Serve in deep bowls with some chopped chives to serve.

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