We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Sauté ginger and spring onion bulbs in oil until fragrant.
Add water, vegetable bouillon, soy sauce, red chili sauce, and vinegar; simmer and adjust salt to taste.
Add frozen dumplings and soaked rice noodles, cover and cook until dumplings are done and noodles are tender.
Finish with a pinch of brown sugar.
Serve hot with spring onion greens and a drizzle of chili oil.
Want to keep this recipe for later? We can email it to you!
For a spicier kick, add more red chili sauce or chili oil.
You can substitute vegetable bouillon with chicken bouillon for a different flavor.
Can I use fresh dumplings instead of frozen?
Yes, fresh dumplings can be used, but adjust the cooking time accordingly.
What type of noodles should I use?
Soaked rice noodles work best, but you can use any type of noodles you prefer.
Is it necessary to add brown sugar?
Brown sugar adds a subtle sweetness that balances the flavors, but it can be omitted if desired.
Can I make this soup vegetarian?
Yes, ensure the dumplings are vegetarian and use vegetable bouillon.
How can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
