Chinese-inspired
Bok Choy Cabbage Dumpling Soup
A fast ginger-scallion broth with browned dumplings, bok choy, shredded cabbage, sesame, and chili oil.
I keep frozen dumplings around because they can become a real soup with a little care.
Browning them first gives the bowl toasted edges instead of a one-note boiled texture.
Cabbage and bok choy make the broth feel fresh and generous without adding much prep.
The cabbage softens into the soup, while bok choy keeps a little snap.
I finish with sesame oil, scallions, and chili oil so the broth tastes intentional.
It is still a freezer shortcut, but it does not eat like one.
For something else to cook in the same spirit, try Freezer-Aisle Miso Dumpling Soup or Crispy Cabbage Dumpling Bowls.
Directions
- Heat 1 tablespoon neutral oil in a soup pot over medium heat.
- Brown dumplings on one side for 3 to 4 minutes, then transfer to a plate.
- Add ginger, garlic, and half the scallions to the pot and cook for 30 seconds.
- Pour in broth and soy sauce, scraping the bottom of the pot.
- Add cabbage and simmer for 5 minutes.
- Return dumplings to the pot with bok choy and simmer for 5 to 6 minutes, until dumplings are hot and greens are tender.
- Finish with sesame oil, remaining scallions, and chili oil.
Nutrition
Nutrition Information
Estimated per serving: 360 calories, 15 g protein, 48 g carbohydrates, 13 g fat.
Variations
Recipe Variations
- Use chicken broth for a richer soup.
- Add mushrooms with the cabbage.
- Swap bok choy for spinach in the last minute.
Notes
- Browning the dumplings first gives the soup more texture.
- Use low-sodium broth if your dumplings are salty.
- Add a soft-boiled egg when you want a bigger meal.
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