Dumpling Noodle Soup

Dumpling Noodle Soup

Dumpling noodle soup is a surprisingly quick and easy meal. It looks amazing and tastes even better. Got leftovers? Perfect, add them to your soup, a little bit of everything makes this meal flavourful and exciting.

I do pretty much all the meal planning at home. While working from home for the last two years this meant seven dinners and seven lunches. Every damn week. Needless to say I take inspiration from wherever I can get it.

In Australia I like to pick up the free food magazines available at Coles and Woolworths. They are usually located by the entrance and come out once per month.

While it is a bit of advertising it’s also useful to find out what fruit and veg are in season. Why? Lower prices. It’s also far better for the environment to shop seasonally. Buying local produce means that it’s travelled fewer miles to get to your door.

While most recipes in these magazines aren’t gluten free, with a bit of thought and local knowledge you can easily adapt them.

Inspiration for dumpling noodle soup

My inspiration to make this soup came from a recent Woolworths magazine. Just look at the photo, how could you not dive right in? Apologies, it is a little grainy as it’s a photo I took from the magazine page.

A bowl of dumpling noodle soup with ramen noodles.

The recipe in the magazine is entirely gluten full. Wheat ramen, regular dumplings, soy sauce, heck even the stock probably has it.

But! Swapping out to gluten-free versions is quite painless, and you won’t even notice. Have a read through below.

Ingredients

When I make this recipe I use rice vermicelli noodles which are cooked by simply soaking in hot water. You can use any noodles you like for this dish, rice noodles are almost always gluten free. If you have ramen that will work perfectly too. 

The noodles are cooked separately from the broth so if you’ve got one gluten free diner and the rest are wheat eaters you can easily make different noodles. 

I store my ginger in the freezer as I only use it every few weeks and I don’t want it to spoil. What I’ve noticed is that it’s incredibly easy to grate ginger when frozen. Ginger is much firmer when frozen. No juice comes out either, leaving the cutting board quite tidy.

To make this dish vegetarian swap out chicken stock for your favourite vegetable stock. In fact, some stocks, despite their name, do not contain animal products. Have a closer look next time you’re in the supermarket, you might be surprised. 

For the eggs you can cook them exactly as you like. If you prefer a runny gooey soft boiled or a firmer hard boiled it’s up to you. Boiled eggs retain their heat well, so if you’re worried it’ll get hectic in the kitchen put your eggs on to cook right at the start. They’ll be done before you even start your broth :).

An open magazine with the recipe, a bowl with cooked noodles, zucchini slices and mushrooms. Frozen dumplings sitting on a chopping board.
Prepping the bowl can be done while the broth comes to boil

Dumplings

There are so many dumpling options in grocery stores it is simply amazing. Everything from exotic flavours, classics, totally vegan and now – gluten free. Gluten-free dumplings are a little harder to come by but it is possible. House of Goodness has a great range of gluten-free dumplings, including one flavour that is also vegan.

House of Goodness dumplings are stocked in independent retailers such as IGA, Harris Farm and health food stores.

Add-ins

My favourite thing about a bowl of noodles is adding in all the extras. In the bowl I used for the photos I had thinly sliced zucchini and mushroom. For extra protein I added 75 grams of cooked shredded chicken (leftover from a roast the day before).

You could add absolutely anything, here are a few ideas.

  1. Prawns and edamame
  2. Sliced roast beef and tenderstem broccoli
  3. Meatballs and green beans
  4. Rare beef and bean shoots (like pho)

Meatballs might sound a bit left field, but it’s actually really good! When I first made this I found beef meatballs in the fridge that we’d made two days earlier. Determined not to waste food my husband had them in his bowl.

Dumpling Noodle Soup

A flavourful soup ready in under 30 minutes that you can mix and match with whats in the fridge.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Asian
Servings 2

Ingredients
  

  • 100 g dry rice noodles see notes
  • 1 egg
  • 1.5 cm ginger, finely grated see notes
  • 250 mL salt-reduced chicken salt see notes
  • 1 Tbsp miso paste
  • 1 Tbsp soy / tamari sauce
  • 250 mL water
  • 1 packet ready-made dumplings

Garnishes

  • nori sheets
  • spring onion
  • fresh chilli
  • 1 tsp sesame seeds

Instructions
 

Preparing the eggs and noodles

  • Cook your noodles according to the packet and divide among your serving bowls. Don't worry about them getting cold, the hot broth will warm them back up.
  • At the same time, boil your eggs. Simmer the eggs for 6 minutes to get a runny yolk. See tips. Once the eggs have cooked run them under cold water. Peel them and set aside.

Extra items

  • If you're adding any extras to your soup, prep and cook them now.
  • Steamed vegetables or precooked meats such as shredded chicken give a great protein boost.
  • In my bowl I used raw, very thinly sliced zucchini and mushrooms.

Preparing the broth

  • In a medium saucepan sauté the ginger in a small amount of oil until fragrant, about two minutes. Add the miso, soy sauce, stock and a cup of water.
  • Bring the broth to a simmer and add the dumplings. Cook for 8 minutes or as per boiling instructions on the dumpling packet.
  • Divide the broth and dumplings between the bowls. Half the egg and gently place it on the broth.
  • Garnish with sesame seeds, chilli, and fresh herbs.

Notes

When I make this recipe I use rice vermicelli noodles which are cooked by simply soaking in hot water. You can use any noodles you like for this dish, rice noodles are almost always gluten free. If you have ramen that will work perfectly too. 
The noodles are cooked separately from the broth so if you’ve got one gluten free diner and the rest are wheat eaters you can easily make different noodles. 
I store my ginger in the freezer as I only use it every few weeks and I don’t want it to spoil. What I’ve noticed is that it’s incredibly easy to grate ginger when frozen. When the ginger is frozen it is much more firm. No juice comes out either, leaving the cutting board quite tidy.
To make this dish vegetarian swap out chicken stock for your favourite vegetable stock. In fact, some stocks, despite their name, do not contain animal products. Have a closer look next time you’re in the supermarket, you might be surprised. 
Keyword dumplings, noodles, winter warmer

More winter warmers

Looking for more warming winter recipes? Why not try this richly spiced lamb and chickpea stew? Or if I convinced you about having meatballs in your noodle soup then check out my quick two ingredient meatballs.

If you enjoy the soup let me know, I’d love to hear from you! Comment below, leave a rating or get in touch on Facebook or Instagram :).


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