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Dumpling Noodle Soup with Umami Fire

Dumpling Noodle Soup with Umami Fire


  • Kosher salt

  • 6 oz thin dried noodles

  • 1 tbsp sesame oil

  • 1 mall piece ginger, grated

  • 1 garlic clove, grated

  • 6 cups vegetable stock

  • 2 tbsp white miso paste

  • 1 tbsp Umami Fire seasoning

  • 12 oz frozen dumplings

  • 2 baby bok choy, quartered

  • 1 small head of broccoli, in bite-size florets

  • Scallions


  1. Cook noodles in salted boiling water until tender. Drain, rinse with cold water, and divide into four bowls.

  2. In the same pot, heat sesame oil over medium heat. Add ginger and garlic; cook for 30 seconds. Add Umami Fire seasoning, and stir for 15 seconds until fragrant.

  3. Pour in vegetable stock, season with 1 tsp salt, cover, and simmer for 8-10 minutes.

  4. Stir in miso paste until dissolved. Adjust seasoning with more salt if needed.

  5. Increase heat to medium-high, add dumplings, and cook until they float. Add bok choy and broccoli; cook for 2 minutes until broccoli is crisp-tender.

  6. Ladle broth, dumplings, bok choy, and broccoli over noodles. Top with scallions.

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