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vegetarian dumpling soup with mushrooms and bok choy in a black bowl.
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5 from 3 votes

Vegetarian Dumpling Soup

Warm up your weeknight with this easy Vegetarian Dumpling Soup! Golden mushrooms, ginger, miso, and tender bok choy come together with frozen vegetable potstickers for a quick, satisfying meal packed with bold, umami flavors. Perfect for when you want something hearty but easy to make!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course, Soup
Cuisine: Asian
Diet: Vegan, Vegetarian
Servings: 4
Calories: 444kcal
Author: Ninon Michels

Ingredients

  • 2 cups fresh shiitake mushrooms
  • 1 cup shimeji mushrooms (or enoki, chestnut, white button mushrooms)
  • 2 tablespoons toasted sesame oil
  • 1 ½ tablespoons ginger (thinly minced)
  • ½ cup scallions - white and green parts separated (thinly chopped)
  • 4 medium garlic cloves (thinly minced)
  • 2 tablespoons white miso
  • 6 cups low-sodium vegetable broth
  • 3 tablespoons soy sauce
  • 1 pound frozen vegetable dumplings (potstickers, gyoza, wonton)
  • 2 small bok choys

For garnish

  • green parts of the scallion
  • cilantro (roughly chopped)
  • chili crisp or your favorite chili oil (optional)
US Customary - Metric

Instructions

  • Prepare the mushrooms. Slice the shiitake mushrooms into ¼-inch (0.5 cm) thick slices. For the shimeji mushrooms, trim off the base of the cluster and gently separate the mushrooms with your fingers.
  • Cook the mushrooms. Heat the sesame oil in a large pot over medium-high heat. Once the oil is hot, add the shiitake and shimeji mushrooms. Cook the mushrooms until golden brown, about 10–15 minutes, stirring occasionally to allow them to brown evenly. Remove the mushrooms from the pot and set aside.
  • Cook the aromatics. Add more sesame oil to the same pot, then add the ginger, white parts of the scallion, and garlic. Cook for about 2 minutes, until the aromatics are translucent and fragrant. Stir in the miso paste and cook for another minute.
  • Add the broth. Pour the broth into the pot, followed by the soy sauce. Bring to a simmer and cook for 5 minutes to let the flavors meld.
  • Add the mushrooms and dumplings. Return the cooked mushrooms to the pot, then add the frozen vegetable dumplings. Cook the dumplings according to the package instructions.
  • Add the bok choy. Three minutes before the dumpling cooking time is up, add the bok choy to the pot. Cook until wilted but still slightly crunchy.
  • Serve and garnish. Ladle the soup into bowls and top with the green parts of the scallions and fresh cilantro. For a bit of heat, drizzle the soup with chili crisp or your favorite chili oil. Enjoy!

Notes

  1. Sauté the mushrooms until golden brown – Cook the mushrooms in hot oil, stirring only occasionally to allow them to brown properly. This releases sucs (the flavorful brown bits at the bottom of the pot), enhancing the soup’s umami richness.
  2. Use low-sodium broth – Vegetable broth can be quite salty, so opt for a low-sodium version to balance the flavors, as soy sauce and miso already add saltiness.
  3. Prep the bok choy – Halving the bok choy helps it cook faster and ensures even texture.
  4. Cook the bok choy until just wilted – Avoid overcooking to maintain its flavor and slightly crisp texture—perfect for this dish.

Nutrition

Calories: 444kcal | Carbohydrates: 65g | Protein: 15g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 1649mg | Potassium: 524mg | Fiber: 9g | Sugar: 11g | Vitamin A: 2647IU | Vitamin C: 41mg | Calcium: 128mg | Iron: 4mg