Description
A comforting and flavorful recipe for Hot and Sour Dumpling Noodle Soup that combines the richness of dumplings with the tanginess of hot and sour soup, all in one delicious bowl.
Ingredients
Rice Noodles:
8 oz rice noodles
Dumplings:
12 frozen or fresh dumplings (pork, chicken, or veggie)
Seasonings:
1 tablespoon sesame oil, 3 cloves garlic (minced), 1 tablespoon ginger (grated), 1/4 cup rice vinegar, 3 tablespoons soy sauce, 1 tablespoon chili garlic sauce (or more to taste), 1 tablespoon cornstarch mixed with 2 tablespoons water
Broth and Vegetables:
4 cups chicken or vegetable broth, 1 cup sliced mushrooms, 2 cups baby spinach, 1/2 teaspoon white pepper, 2 green onions (sliced), fresh cilantro and extra chili oil for garnish (optional)
Instructions
- Cook the Rice Noodles: Prepare rice noodles according to package instructions, then set aside.
- Sauté Aromatics: In a large pot, sauté garlic and ginger in sesame oil until fragrant.
- Add Seasonings: Stir in rice vinegar, soy sauce, chili garlic sauce, and mushrooms. Cook for a few minutes.
- Simmer: Pour in broth, bring to a simmer, add dumplings, and cook until done.
- Thicken: Stir in cornstarch slurry and simmer until slightly thickened.
- Finish: Add spinach, cooked noodles, white pepper, and green onions. Serve hot, garnished with cilantro and chili oil if desired.
Notes
- Use homemade or store-bought dumplings.
- For a vegetarian version, use veggie broth and meatless dumplings.
- Adjust the chili garlic sauce to your preferred heat level.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4 g
- Sodium: 840 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 30 mg
