Egg Noodle Soup w. Dumplings
when you need a hug in a bowl, this is the one 🥟🍜 egg noodle soup with dumplings is my go-to when i want something that feels like it took all day but actually comes together in 30 minutes. this recipe will include the typical veggies, however, this one is fully customizable, throw in whatever veggies you have! all i had on hand was shiitake mushrooms, cauliflower, napa cabbage, and spinach.
Ingredients
Broth
4 cups chicken or vegetable broth
2-3 stalks of green onions (white parts)
1-2 slices of fresh ginger
3 cloves garlic, minced
1 tsp white pepper
1 tbsp fish sauce
1 tsp avocado oil (or any neutral oil)
Bowl
2 portions fresh or dried egg noodles
8–10 frozen wontons or dumplings
1/2 cup shiitake or mixed mushrooms, sliced
2–3 baby bok choy, halved
2-3 green onions (green parts), sliced
2 tbsp soy sauce
1 tbsp sesame oil
Serves 2
Prep time ~20mins
Cook time ~35mins
Cooking Instructions
Build the broth
In a medium pot, sauté garlic, ginger, and green onions (white parts) in a splash of oil over medium heat for 1 minute until fragrant.
Pour in broth and bring to a gentle boil. Stir fish sauce and white pepper. Taste and adjust seasoning.
Cook the noodles
Cook egg noodles separately in boiling water according to package directions.
In your serving bowls, add a 1tbsp soy sauce and ½ tbsp sesame oil in each bowl. Drain the noodles and divide into bowls.
Mix the noodles the noodles until they’re fully coated.
Cook the dumplings & veggies
Add frozen wontons/dumplings and mushrooms. Cook according to dumpling package directions (usually 4–6 min) until they float and are cooked through.
Add bok choy in the last 2 minutes — just long enough to wilt but keep their color.
Ladle broth, dumplings, and veggies over the noodles. Top with green onions (green parts), a generous drizzle of chili oil. Serve immediately.
Tips & Notes
Don't forget to wash your veggies — that’s where the prep time comes in!
Garlic and ginger are aromatics that don’t need to be added to the bowl unless you’re into that…
Store-bought wontons or frozen dumplings work perfectly here — we love the pork trader joes dumplings or Wei-Chuan pork and shrimp wontons (can be found in the asian grocery story like H-mart)
Depending on the fresh egg noodles you buy, the timing varies — cook separately so they don't cloud your broth!
Add veggies in stages by density: cauliflower and cabbage first, bok choy and mushrooms last so they stay vibrant
The soy sauce and sesame oil on the noodles is a trick my mom taught me to add flavor to simple broth — adjust with fish sauce if it still taste a little bland
Our favorite toppings - Chili crisp oil (we love momofuku) and fried shallots🧅