Miso Dumpling Soup (15 Minutes)
This cozy 15 minute Miso Dumpling Soup is perfect for a weeknight dinner. The warmth of the miso broth pairs perfectly with crispy-chewy vegetable dumplings to make a satisfying meal in just 15 minutes.
I remember when I first discovered Trader Joe’s dumplings. I was back in college and wanted a simple meal that I could make quickly but was also delicious. Their veggie dumplings are so easy to pan sear and steam. Dip in a little soy sauce of gyoza sauce it is literal perfection! This meal uses frozen dumplings from Trader Joe’s just like my days back in college and they are the perfect pair for this miso dumpling soup that has big, bold flavors!
I’m also in love with this Spicy Tofu Soup that is a warm and cozy meal just like this miso soup. Lemony White Bean Soup, Nourishing Lentil Barley Soup, Creamy Tomato Carrot Soup, Clear Vegetable Soup, and Tuscan Chickpea Soup are also delicious soup recipes you will love!
Mushroom lovers will go crazy for Savory Sage Mushroom Lentil Stew!
For another cozy soup, try out this Rustic Tomato Ravioli Soup!
Ingredients:
- Potstickers: I love Trader Joe’s frozen veggie potstickers but you can use any you find at your grocery.
- Sesame oil: Creates a delicious savory flavor for the soup
- Minced Garlic: Adds depth of flavor to the broth
- Minced Ginger: A great addition to this miso flavor
- Miso Paste: I like white miso paste. Find in the refrigerator section of your grocery store. (For another delish recipe with miso try out my Miso Peanut Noodles!)
- Diced green onion: Mix into the soup and also great to sprinkle on top
- Vegetable broth: I like to get the low sodium kind. The miso paste already has a bit of salt in it so you likely don’t need more.
- Julienne Carrots
- Spinach
How to Make Miso Dumpling Soup
- Start by heating your sesame oil in a large pan. Add in garlic.
- Next add in chili oil, ginger, and green onion.
- Pour in your dumpling and pan fry for a few minutes.
- Finally add your broth and veggies to create a delicious miso ginger broth and boil for a few minutes until dumplings are cooked.
- Top with sesame seeds, more green onion, and/or more chili oil.
FAQ
What is miso paste?
Miso paste made from fermented soybean and salt. It is perfect for Asian cooking as it provides a savory “umami” flavor. It is often found in the refrigerated section of your grocery store and is usually found near tofu.
Can I freeze this for meal prep?
I would not recommend it for this meal. The dumplings will likely be mushy if frozen and then reheated. Enjoy this soup the day you make it.
Can I make my own dumplings?
Yes, you can! It won’t be a 15 minute meal but it will probably be even more delicious. Try out my delicious chewy and crispy Edamame Dumplings.
What else can I add to this miso dumpling soup?
You can add in other vegetables such as bok choy or shiitake mushrooms and sprinkle with toasted sesame seeds for extra flavor.
Substitutions:
If you don’t have a few ingredients, don’t worry! Here are some substitutions for this miso dumpling soup.
Miso Paste: To substitute miso paste you can combine 1 tbsp of tahini with 1 tbsp of soy sauce to create a similar umami salty flavor. It will not be exactly like white miso paste but give it similar texture and flavor.
Vegetable Broth: You can make your own using Better than Bullion Garlic or Vegetarian paste. Just mix 1 tsp of the paste with 1 cup of water to create 1 cup of vegetable broth.
Spinach or Carrots: You can substitute for any other vegetables you have including mushrooms, bok choy, squash, peppers, and more!
Wonton vs. Dumpling vs. Potsticker vs. Gyoza?
There are so many names for this delicious pieces of dough wrapped with filling and it changes based on where you are in the world. In Japan this dish would be called miso gyoza soup versus in China this may be called miso wonton soup. You can call it whatever you want.
Pair this soup with some delicious steamed veggies (find some great ideas in this list of vegan steamer recipes!)
Try this other delicious soup/stew recipes:
- Creamy Tomato Gnocchi Soup
- Creamy Potato Leek Kale Soup
- The Best Red Lentil Sweet Potato Curry
- Acorn Squash Curry
- Trader Joe’s Thai Yellow Tofu Curry
- Coconut Curry Noodle Soup
Other 15 Minute Meals:
▶︎Looking for more quick recipes? Check out this list of 43+ lazy vegan lunches and dinners!
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Miso Dumpling Soup (15 Minutes)
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Ingredients
- 1 lb frozen dumplings (vegetable, I used Trader Joe's brand)
- 2 tbsp sesame oil
- 4 cloves minced garlic
- 2 tsp minced ginger
- 1 tbsp white miso paste*
- 1 tsp chili oil
- 1/3 cup diced green onion (plus more for topping)
- 4 cup vegetable broth (low sodium)
- 1 cup julienne carrots
- Large handful spinach
- Optional toppings: more green onion, chili oil, sesame seeds, soy sauce (if you want it saltier)
Instructions
- In a large pan or pot begin heating your sesame oil over medium heat. Add in minced garlic and ginger and cook for a few minutes.
- Add in chili oil, miso paste, diced green onion. Stir and let cook for another minute. Miso paste will still be a little thick and will dissolve fully in broth.
- Add in potstickers and pan fry for 2-3 minutes on each side until they are slightly browned and coated in the garlic onion mixture.
- Add in vegetable broth, carrots, and spinach. Bring to boil for only 2 minutes then remove from heat. (DON’T OVERCOOK POTSTICKERS OR THEY WILL BECOME MUSHY).
- Top individual soup with more green onion, chili oil, and/or sesame seeds. You can also add more soy sauce if you like it saltier.
Such a simple and yummy soup! I didn’t have chili oil on hand so I used chili siracha sauce and it was yummy!! Adding it to my weekly soup rotation!
I loved this dumpling soup recipe! It’s easy to make and really tasty!
My girlfriend and I made this tonight. It was utterly delicious! Since changing to our vegan lifestyle, it’s been hard to find good Asian cuisine. This was so easy to make, too! Loved the dumplings.
Delicious and so easy!!
I love how quickly and easily this soup came together. The flavors are so good. It is easy to keep most of the ingredients on hand to throw together when I don’t have a lot of time to make dinner. I will be making this again!
Hi. I really like your recipe. I’m going to make it today. However, after much research into Japanese and Chinese cuisine; I have learned that we should only add miso at the end. Please do not boil it. Boiling negates the positive benefits of miso as in the probiotic properties. Please amend your recipe to reflect not boiling it.
That being said; I really love the recipe. Thank you.
Thank you for this information Susanne! I will do some research on this because I did not know that boiling it removes the probiotic property, but this makes sense. I’m sure adding the miso at the end will be fine as long as it’s fully dissolved. Hope you enjoy! 🙂
Super quick and simple with ingredients we had on hand. I doubled it and it fed 3 hungry adults (with no extra side dishes). I feel like it needed more salt so I added some soy sauce, but otherwise great recipe to keep for a last minute meal.
Thanks so much for your comment Heather ! I’m glad you (and others) enjoyed it. I will add at the bottom of the recipe that you can add more soy sauce to taste. Have a lovely day! -Allie
Such a great way to use our Trader Joe’s veggie dumplings in a delicious new dish. So warm and comforting when the weather is cold.
Loved this recipe! To add more flavors to this soup I also included corn & different mushrooms. So yummy! This recipe is for keeps.
Amazing hearty flavours and in just 15 minutes, what more could I want? I loved how easy it was to make the vegetable broth.
This soup is so delicious! I love the bold flavors of the miso and the dumplings.
I was skeptical that this could really be made in just 15 minutes, but it’s true! This miso dumpling soup was insanely delicious. Perfect for a quick and satisfying meal. My husband tends to like his food saltier, so he added soy sauce to his but I enjoyed mine as is.
My fam thought that this miso dumpling soup is store-bought! They were surprised! It tastes incredibly hearty, cozy and delicious. Definitely making this on repeat!
This is the perfect soup when you start to feel cold or sickish. Its easy to make and super delicious and it warms you up and makes you feel more comfy. Love it!
I’m so happy you loved it Anne and it made you feel better!! -XO Allie
This is such a delicious and easy recipe!! A great week night dinner, and there are great flavors that meddle together in any leftovers. Will absolutely make again!
This was a very warm and inviting soup. The miso was just the right amount to give this soup a little kick. Loved using store-bought potstickers because it’s a huge timesaver. There is nothing better than having soup ready in just under 15 minutes. Served it with steamed broccoli and rice.
I’ve used your recipe several times and keep coming back! It’s perfect for cold winter nights when I need a quick healthy meal. It feeds 3 of us if we aren’t starving and just need something light.
Hi Heather, Yes it’s the perfect cozy soup ❤️ Thanks for your review!
It was so good and easy! I added frozen peas and tofu for extra protein. Great recipe! Thank you!
Thanks so much Cheryl! ❤️
This is a very tasty recipe and wonderful that the preparation time is short. The question I have is: If I do not eat all of the soup, is it okay to serve it the next day? I believe in your article you mentioned something about you have to eat it the same day. If not, will the dumplings fall apart or something? If they will simply be mushy, then I don’t mind.
Hi Vicki – They will be slightly mushy but still good. I definitely think it tastes best on day one, but day two will still be good 🙂 Glad you enjoyed!
Excellent! Thank you so much for this easy recipe!
Thanks for your review Gina!! So happy you enjoyed it 🙂
Thanks for posting, so excited to try this! Any tips on storing/reheating leftovers? Should I set the frozen gyoza aside and cook them right before adding the reheated broth?
Hi Julia,
Yes, for this soup to be good for leftovers I would recommend just adding the gyoza when you are ready to eat. I previously have tried to store my leftover soup with the cooked gyoza and they get mushy and absorb a lot of the broth. Enjoy!
Allie