Noodle Soup, with or without Dumplings

Recipe

Yield: 4 Servings

You could absolutely make this New York Times Dumpling Soup as is, but I just as often skip the dumplings and add chicken or cubed tofu instead. It’s good with these Trader Joe’s Thai Wheat Noodles, which don’t need to be cooked first, you just throw them in at the end, but you could really use any kind of noodle. I also like to bump up the vegetables and add carrots and frozen edamame. The real win here is the soup’s flexibility and how the broth is so quick, but also full of flavor, both comforting and fresh.

1 tablespoon sesame oil
1 2-inch piece ginger, grated
2 garlic cloves, peeled and grated
1 scant teaspoon ground turmeric
6 cups vegetable stock or chicken broth (as always, I like Better than Bouillon)
2 large carrots, cut into coins
8oz tofu or cubed raw or leftover cooked chicken
16 oz frozen dumplings (Trader Joe’s has many different kinds), optional
8-16 oz noodles–Thai Wheat noodles, or any kind of ramen 2 tablespoons white miso paste
4 baby bok choy or one box baby spinach
1 large head broccoli, cut into bite-sized florets
Other optional add-ins: frozen shelled edamame, sliced scallions, cilantro, chili crisp

Instructions

In a medium pot, heat the sesame oil over medium heat. Add the ginger and garlic and let sizzle for thirty seconds or so until fragrant. Add the turmeric and let that cook for a second or two and then add the stock and bring to a simmer. Next we’re going to add the ingredients from longest to cook to shortest, so the carrots go in first. Let those cook for 2-3 minutes, then tofu or chicken if you’re adding protein. Add the miso and stir until dissolved. Next, add your noodles and/or dumplings, cooking them for 5ish minutes (check the package, the cooking time might vary). Lastly, add the spinach or bok choy and broccoli, cooking just until the vegetables are wilted and bright green, about two more minutes. Serve immediately.

If you would like to make the soup ahead of time, make the whole recipe as directed, but leave out the noodles and/or dumplings. When you’re ready to eat, heat the soup and cook the noodles or dumplings separately, combining them in bowl just before serving. This prevents the noodles and dumpling wrappers from getting to mushy or falling apart.