Chicken Dumpling Soup


  • 1 qt chicken stock (or ginger miso broth if you can find it)
  • 1 package frozen chicken mini dumplings
  • 1 knob fresh ginger, about 1 inch thick
  • 1 garlic clove
  • 1/2 frozen shelled edamame
  • 1/2 cup chopped fresh carrots
  • 1/2 cup sliced fresh shitake mushrooms
  • 1/4 cup sliced scallions
  • 12 tbsp chili onion crunch (optional for serving)
  • salt and pepper to taste


  1. Add the broth, ginger and garlic, carrots and mushrooms to a stock pot and simmer for five minutes
  2. Add the frozen dumplings and simmer for another few minutes, until they are thawed and broth is steaming again
  3. Turn off the heat, add the edamame and scallions, taste and add salt as needed
  4. Spoon into bowl and top with more sliced scallions and chili onion crunch if using