Dumpling Noodle Soup

Name: Dumpling Noodle Soup
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 120 g thin egg noodles; 1 ltr (4 cups) chicken stock liquid; 2 tsp minced garlic; 2 tsp minced ginger; 2 tbsp light soy sauce; 2 tsp caster sugar (or any sugar); 1 ½ tbsp Chinese cooking wine; 8 dumplings (frozen - your choice of flavour); 2 large bok choy (chopped); crispy chilli oil and spring onions (to serve)

Jump to Recipe

A super easy and flavour-packed Dumpling Noodle Soup made with bok choy, noodles and dumplings in a soy, ginger and garlic Asian-style soup... on the table in just 20 minutes!

Serve with crispy chilli oil and sliced spring onions for an EPIC takeout style soup!

When the weather is cold and miserable outside, this dumpling noodle soup recipe is the perfect easy dinner guaranteed to warm you up!

With a rich Asian-style broth, juicy dumplings, crunchy bok choy and noodles, all topped with crispy chilli sauce, this dumpling soup is one of my absolute favourite soup recipes!

If you love a bowl of comforting soup, check out my chicken noodle soup, 20 min chicken and corn soup, creamy chicken taco soup and slow cooker chicken noodle soup, which are easy to make and loved by all the family!

Close up of a white bowl of dumpling noodle soup.

Why You're Going To Love This Recipe

Quick - taking just 5 minutes to prepare and ready to serve in 20 minutes, this dumpling noodle soup is so quick to make!
Easy recipe - simply chop, simmer, and serve!
Economical - dumpling noodle soup is a very budget-friendly meal.
Feel-good food - this easy soup is warm, cozy, packed with flavour and full of delicious dumplings and noodles!
Midweek meal - such a useful dish for those busy weeknights!

What You Need

This fuss-free chicken dumpling soup recipe is made with a handful of basic, easy to find ingredients!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Thin egg noodles - you can use any noodles you like (even 2 minute noodles!) Simply cook the noodles according to the packet instructions, rinse under cold water and drain.
Chicken stock liquid - you can use store-bought chicken stock liquid or make your own, using 1 teaspoon of vegetable stock powder to every 1 cup of water.
Garlic - either freshly minced garlic cloves or minced garlic from a jar.
Ginger - like the garlic, either minced fresh ginger or store bought ginger, whichever you prefer!
Light soy sauce - adds a salty, savoury flavour to dumpling noodle soup.
Caster sugar - also known as superfine sugar, this dissolves quickly and easily. You can however use white sugar or soft brown sugar if you prefer.
Chinese cooking wine - adds extra depth of flavour to the soup.
Bok choy - also known as pak choi or pok choi. This crunchy vegetable is a favourite in Asian soups, or substitute with Napa cabbage (Chinese cabbage).
Frozen dumplings - use any flavour you like! My personal favourites in this soup are either prawn or chicken (but beef, pork or vegetable can also be used).
Crispy chilli oil - I like to use the Laoganma brand that's available in the Asian section of Coles and Woolworths.
Spring onions - to serve, optional.

Equipment Required

This noodle dumpling soup requires minimal equipment, which means less time washing up too!

Pot and colander - for cooking and draining the noodles.
Large pot - to cook the soup in.

Step By Step Instructions

Have a bowl of this delicious dumpling soup in front of you in less than half an hour!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Cook The Noodles

Cook the noodles according to the packet instructions. Drain them then rinse under cold water to stop them cooking. Set aside.

Cooked and drained egg noodles in a colander.

Step 2 - Heat The Stock Liquid And Flavourings

Place the chicken stock liquid, garlic, ginger, soy, sugar and Chinese cooking wine into a large pot. Bring to a boil and then reduce the heat and simmer.

Chicken liquid stock and seasonings in a saucepan.

Step 3 - Add The Dumplings

Add the dumplings and cook for 10 minutes.

Dumplings added to the stock in the pan.

Step 4 - Add The Bok Choy

Add the chopped bok choy to the pot.

Chopped bok choy added to the pan of soup and dumplings.

Cook for a couple of minutes until the bok choy has wilted.

Step 5 - Serve

To serve, divide the noodles between the two bowls. Top with the dumplings and bok choy and then ladle over the chicken soup.

Serve dumpling noodle soup topped with lots of crispy chilli oil and chopped spring onions.

Two white bowls of dumpling soup topped with crispy chilli oil and spring onions, ready to serve.

Expert Tips

Crispy chilli oil - this is an absolute must!!!! Stir it through your soup for an epic flavour (I promise it's not super hot at all).
Serving - serve immediately with plenty of chilli oil, finely sliced spring onions (and if you're like me, a good squirt of kewpie mayo as well).
Storing - this soup should be made and eaten immediately.

FAQs

Can I freeze this dumpling noodle soup?

No, this dumpling noodle soup is not suitable for freezing.

Can I make this dumpling soup vegetarian?

Absolutely! Just swap the chicken liquid stock for vegetable stock, and use vegetable dumplings.

What is a substitute for Chinese cooking wine?

You can use dry cooking sherry as a substitute for Chinese cooking wine, or mirin. If using mirin leave out the sugar as mirin is much sweeter than Chinese cooking wine.