The cold and rain has really set in here in the Seattle area! For me, there is nothing I crave more than some hot soup. Well, soup season is officially here(Does it ever end though?) and the first soup coming your way is this spicy vegan dumpling soup. This soup is full of healthy vegetables, seasonings and of course dumplings! Do you know what is better than that?It uses mostly pantry staples and comes together in one pot in around 30 minutes.

There are so many warming soups to choose from for this fall season. Check out Spicy Lasagna Soup, Creamy Parsnip and Leek Soup, Tomato Soup or even cold soups like Avocado Soup

The vegan dumpling soup in a large pot with lots of vegetables like carrots, spinach, mushrooms and baby corn.

What ingredients will you need?

Vegetables like mushrooms, carrots ,baby corn being sautéed in soy sauce, rice vinegar, maple syrup and white pepper.

Dumplings - I used frozen store bought vegan dumplings but feel free to use fresh ones or even home made ones. I got mine from Whole Foods but any thing you like from your local stores or restaurants will work.
Vegetables - I used a combination of green onions, king oyster mushrooms, carrots, baby corn and spinach. I also used fresh garlic and ginger for flavor. Feel free to use anything of your choice.
Seasonings - We will need soy sauce, rice vinegar, red chili flakes(optional), white pepper, salt and vegetable broth.
Protein - I have not added anything to the dish. You can of course use tofu, tempeh, TVP or any other protein sources that you prefer.
Sesame Oil - If you can, don't skip this one since it imparts a lovely nutty flavor. If you don't have any on hand, feel free to use a neutral flavored one.

How to make vegan dumpling soup

This soup is fairly simple and straight forward to make. The basic steps include

Prep the vegetables and the protein. I decided to shred the stalks of the king oyster mushrooms and quarter the tops for added texture. For the carrots, I cut them in to match sticks. The baby corns were cut quartered lengthwise.
Heat some sesame oil in a medium sized pot. Once warm, add the protein of your choice if using and saute for a few sounds before adding the white part of the green onions. Let this cook for a minute before adding the thinly sliced garlic. Cook for a couple of minutes before adding the carrots and baby corn.
Cook for 3-4 minutes until lightly softened. Add the mushrooms, soy sauce, vinegar, white pepper and a little bit of chili flakes. Saute and add the vegetable stock along with the chopped ginger. Let this simmer for 5 minutes.
Slowly add the dumplings to the soup along with the spinach and let this cook for 3-4 minutes until you see the dumplings rise to the top. Make sure you don't cook the dumplings for too long else they might "open".
Serve hot with green parts of the scallions and a drizzle of sesame oil on top.

Tips to store, reheat and serve

Storage

If you are going to store the soup for any length of time, I would suggest scooping out the dumplings and storing them separately in a container with a little bit of the broth. I have noticed if the dumplings stay submerged in the soup for too long, they tend to get very mushy and break apart.

If you want to freeze the soup, keep aside the soup that you plan to consume right away and add dumplings to it. The rest of the soup should be removed and frozen.You can store it in the freezer for up to 3 months.

Reheating

Reheat the soup without the dumpling either in a microwave or in a pot on the stove. Heat until thoroughly warm. Add the dumplings once the soup is almost heated up and let it warm up thoroughly. If reheating from the freezer, I suggest letting the soup thaw in the refrigerator overnight.

Place the soup in a pot and reheat until thoroughly warm. Add frozen dumplings when the soup is almost hot and let it cook for 3-4 minutes until they float to the top.

Serving

This vegan dumpling soup can be served on its own since the dumplings makes it more filling. I would even thinking adding some chewy udon noodles or tofu to the soup along with the dumplings would make a more filling meal. You can also serve it as part of a multi course meal or with a fresh salad on the side.

I love serving the soup topped with green onions, cilantro, wonton strips, chili crisp or just a little drizzle of toasted sesame oil.

Meal Prep

If you want to meal prep by either making it ahead of time or freezing it, I would highly recommend doing both without adding the dumplings in for the reason I have discussed above. Just add it in, when the soup is being reheated to serve it right away.

If you are looking to prep the ingredients, then prep all the veggies and freeze in a freezer safe container for up to a month. The soup itself comes together in a short time and will cut down on prep time during busy days.

Let us know what you think of this delicious dumpling soup if you try it.Its so customizable, absolutely delicious and comes together quickly for busy days or nights! Leave a comment below to let us know your thoughts, comments and/or suggestions. If you want to follow along on Pinterest, Instagram or Facebook.

Recipe

Vegan Dumpling Soup

This vegan dumpling soup is the big hug in a bowl that is perfect after a long day or on a cold rainy day.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 20

Total Time 35

Course Dinner, lunch, Soup

Cuisine American

Servings 4 servings

Calories 375 kcal

Equipment

1 12" Wide Deep Pan or Stock Pot

Ingredients

16 Frozen Vegan Dumplings
6 cups Vegetable Stock
2 medium Carrots peeled and cut in to matchsticks
10 Babycorns cut lengthwise in to 4s
4 King Oyster Mushrooms
2 cups Baby Spinach
3 Green Onions chopped with the green and white parts separated
4 Garlic Cloves peeled and sliced
1 inch Fresh or Frozen Ginger finely chopped
¼ cup Soy Sauce replace with Tamari
2 tablespoon Rice Vinegar
2 teaspoon Palm Sugar or Maple Syrup
1 teaspoon White Pepper powdered or coarsely ground
1 teaspoon Red Chili Flakes optional
2 tablespoon Toasted Sesame Oil

Instructions

Heat the pan at medium low and add the sesame oil. Once hot, add the white parts of the green onions. Add any protein like tofu or TVP if using. Saute for 30 seconds and add the garlic. Cook for a minute until the garlic has gently browned.
Add the carrots and baby corn. Saute for 3-4 minutes until slighly softened. Shred the stalk of the king oyster mushroom by hand by pulling it apart and quarter the tops. Add to the pan and let it cook for a minute.
Now add the soy sauce, vinegar, palm sugar/maple syrup, ground white pepper and chili flakes if using. Mix and add the stock along with the chopped ginger. Let this simmer for 5 minutes.
Slowly add the frozen dumplings along with the spinach. Continue to simmer until the dumplings rise to the top or for 3-4 minutes. Do not overcook the dumplings else they might "open". Serve immediately topped with green part of the scallions and a drizzle of sesame oil.

Notes

Use any vegetables of your choice. Choose any greens like cabbage, bok choy , kale etc. If you dont have king oyster mushrooms, sub with any mushrooms of your choice.
If you are looking to make this soup more filling, you can add more protein by adding tofu, soy curls, TVP or even add some ready to eat udon noodles.

Keyword asian inspired, clear soup, dumpling soup, dumplings