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Quick Dumpling Soup

  • Author: Michelle Burns
  • Total Time: 27 minutes
  • Yield: 2 servings 1x


You can make this vegan by using vegetable dumplings


  • 2 tsp sesame oil
  • 1 tsp toasted sesame oil
  • 2 tsp olive oil
  • 2 Tbs fresh ginger, minced
  • 2-3 cloves garlic, minced
  • 1/3 medium onion, chopped
  • 1/2 cup cabbage, napa cabbage, or bok choy, chopped
  • 1/2 cup carrots, small dice or shred
  • 1/4 cup red bell pepper, chopped
  • 3-4 large mushrooms, quartered
  • 4 cups broth with 2 tsp red miso
  • 3-4 frozen dumplings per person ( or pot sticker, gyoza, or wontons)
  • 1 large lime
  • 1 Tbs chili garlic paste
  • 3 scallions, tops only, cut on diagonal (GARNISH)
  • 1/4 cup cilantro, chopped coarsely (GARNISH)
  • 1/8 tsp salt or 1/4 tsp tamari
  • 1 tsp dried lemongrass or 1 stalk, crushed


  • In a soup pot or saucepan over medium heat, warm the sesame oils and the olive oil.
  • Add the onions and cook for 2 minutes, until just beginning to clear.
  • Add the ginger and garlic and sauté for about 3 minutes, until the onions beging to get golden brown.
  • Add the lemongrass and sauté 1 minute until fragrant
  • Add the cabbaage, carrots, and bell papper.
  • Sauté for about 1 minute, stirring to coat with oils.
  • Add the mushrooms and a pinch of salt
  • Sauté about 3 minutes until the mushrooms start to brown.
  • Add the miso/broth mixutre and stir to mix well.
  • Bring to a boil on high heat.
  • Add the tamari or salt and allow to simmer for 3 minutes.
  • Turn the heat to medium and add the dumplings.
  • Stir it well and then cover.
  • Simmer for about 3-4 minutes until the dumplings are fully cooked.
  • Turn off the heat, add the juice of 1 lime and the chili garlic paste and mix well.
  • If you used fresh lemongrass, remove the stalk.
  • Ladle into soup bowls, starting with the dumplings and added the broth.
  • Top with chopped cilantro and green onions when serving.



  • Prep Time: 10 minutes
  • Cook Time: 17 minutes
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