Korean Dumpling Soup
Korean Dumpling Soup is one of my favorite comfort foods. Whenever I make Manduguk, it fills my kitchen with delicious aromas that make my mouth water. This easy-to-make dish is perfect for cozy nights at home or quick weeknight dinners. With savory dumplings swimming in a warm broth, Korean Dumpling Soup is the kind of meal that brings a smile to your face and warmth to your heart.
Preparing the Broth
As I prepare the ingredients, I love to think about the joy this soup brings to my family. I start by bringing chicken or vegetable broth to a boil, adding soy sauce and minced garlic for a burst of flavor. The real magic happens when I drop in the dumplings; watching them cook is like a mini celebration in my pot! It only takes a few minutes, and soon I have a steaming bowl of deliciousness ready to be enjoyed.
Finishing Touches
What makes Korean Dumpling Soup even more special is the way I finish it off with a drizzle of sesame oil and a swirl of beaten eggs. As I gently stir the eggs into the bubbling broth, they create beautiful ribbons that add both texture and taste. I love garnishing each bowl with sliced green onions and, if I have them, some thinly sliced seaweed. It’s these little touches that turn a simple soup into something extraordinary.
Cherished Moments
Every time I serve Korean Dumpling Soup, it becomes a cherished moment at the dinner table. My family gathers around, savoring each spoonful while sharing stories of the day. This dish is more than just a meal; it’s a comforting reminder of home and togetherness. So, if you’re looking for something quick and heartwarming, I highly recommend trying my Korean Dumpling Soup—you won’t be disappointed!
Table of Contents
Chef’s Notes- Korean Dumpling Soup
- Homemade Broth: For a deeper flavor, consider using homemade chicken or vegetable broth instead of store-bought.
- Garnishing: When serving, sprinkle extra green onions or sesame seeds for added texture and flavor.
- Adding Vegetables: Feel free to incorporate quick-cooking greens like spinach or bok choy. Add them just before serving to keep them vibrant.
- Protein Options: If you want a heartier soup, add cooked chicken or tofu cubes along with the dumplings.
- Spice Level: For those who enjoy heat, mix in gochujang or a few drops of chili oil for a spicy kick.
Korean Dumpling Soup
4
bowls5
minutes15
minutes143
kcal20
minutesDive into the comforting flavors of Korean cuisine with this easy-to-make Manduguk, or Korean Dumpling Soup! Perfect for a quick weeknight dinner, this soup is packed with delicious dumplings, savory broth, and a touch of sesame oil. It’s a delightful dish that will warm your soul and impress your taste buds. Let’s get cooking!
Ingredients
- Dumplings
8 pieces Korean-style dumplings about 0.4 to 1.3 pounds depending on size
- Broth
4 1/2 cups chicken or vegetable broth alternative to Korean soup stock
1 tablespoon soy sauce
1/2 teaspoon minced garlic
- Eggs
2 large eggs beaten
2 large eggs whites and yolks separated (optional)
- Seasonings & Garnishes
1 teaspoon sesame oil
1-2 stalks green onions thinly sliced
Thinly sliced dried seaweed (optional)
Fine sea salt to taste (optional)
Freshly ground black pepper to taste (optional)
- Alternative Ingredients:
Dumplings: Use wontons or gyoza as substitutes.
Broth: Replace with beef broth or dashi for different flavor profiles.
Soy Sauce: Tamari for gluten-free option.
Sesame Oil: Olive oil or avocado oil as alternatives.
Green Onions: Chives or scallions can be used.
Directions
- Prepare the Broth – In a large pot over medium-high heat, bring the chicken or vegetable broth to a boil. Stir in the soy sauce and minced garlic. Let it come to a rolling boil.
- Cook the Dumplings – Add the dumplings to the boiling broth. Cook until they are fully cooked through; this should take about 2-3 minutes for smaller dumplings and 6-8 minutes for larger ones.
- Optional Egg Garnish – If using additional eggs for garnish, heat a nonstick pan over low heat with a little oil. Cook the egg whites and yolks separately until set. Thinly slice them and set aside. Slowly drizzle the beaten eggs into the boiling soup while stirring gently to create egg ribbons.
- Finish the Soup – Stir in the sesame oil and sliced green onions. Taste and season with fine sea salt and freshly ground black pepper as needed.
- Serve – Ladle the soup into bowls and garnish with thinly sliced dried seaweed and optional egg slices. Serve immediately with kimchi and steamed rice on the side.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 143kcal
- Carbohydrates: 16g
- Protein: 6g
- Fat: 6g
- Saturated Fat: 1g
- Cholesterol: 84mg
- Sodium: 476mg
- Potassium: 46mg
- Fiber: 1g
- Sugar: 1g
- Vitamin A: 120IU
- Vitamin C: 4.3mg
- Calcium: 33mg
- Iron: 1.2mg
FAQ- Korean Dumpling Soup
Can I use frozen dumplings?
Yes! Frozen dumplings work perfectly; just add a few extra minutes to the cooking time.
What type of dumplings can I use?
Korean-style dumplings are ideal, but you can also use wontons or gyoza as substitutes.
Is this soup gluten-free?
To make it gluten-free, use tamari instead of soy sauce and ensure your dumplings are gluten-free.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Can I make this soup in advance?
While the broth can be prepared ahead, it’s best to cook the dumplings fresh to maintain their texture. You can prepare the broth and store it, then add the dumplings just before serving.
