Cozy spicy miso dumpling noodle soup for two with tender dumplings and rich miso broth. Quick, comforting, and easy.
This spicy miso dumpling noodle soup was inspired by Just One Cookbook’s vegetarian ramen, which was my go-to ramen dish when I was a vegetarian. Since then, I’ve adapted those same flavors into this dish with a broth that tastes like spicy miso ramen and savory dumplings that make it extra satisfying. It’s cozy, bold, and comes together easily in one pot, making it perfect for a quick weeknight meal.
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Why You’ll Love This
- Flavorful broth: The spicy miso broth is bold, savory, and layered with doubanjiang for a deep and satisfying flavor.
- One pot meal: This dumpling noodle soup cooks in a single pot for an easy and fast weeknight option.
- Comforting textures: You get tender dumplings, fresh noodles, and vegetables all in the same cozy bowl.
- Perfect timing: Clear cues help the noodles and dumplings cook to the ideal texture without becoming mushy.
- Easy to adapt: Adjust the heat level or make simple swaps to fit vegetarian or other dietary preferences.
Ingredients You’ll Need
- Neutral oil and sesame oil: for building the base of the miso broth
- Garlic and ginger: add warmth and aroma
- Green onions: white parts for the broth and green parts for garnish
- Doubanjiang (fermented Chinese chili bean paste): gives the soup its signature spicy depth
- White miso paste: adds savory flavor without heaviness
- Note about miso: Since the broth is brought to a boil, you will not get probiotic benefits from the miso. I use it here purely for the deep, savory flavor it brings to the soup.
- Broth: chicken, vegetable, or dashi all work well
- Frozen dumplings: pork, chicken, or vegetable (I often use Trader Joe’s pork dumplings)
- Fresh wheat noodles: such as Yidu or any thin fresh noodle that cooks quickly
- Baby spinach and frozen corn: add color and texture
- Chili oil: optional, for extra heat
- Green onion tops: for a fresh garnish
How to Make Spicy Miso Dumpling Noodle Soup
- Build the flavorful miso broth base: To start your spicy miso noodle soup, add the neutral oil, sesame oil, garlic, ginger, and the white parts of the green onions to a large pot. Cook until fragrant.
- Bloom the doubanjiang and miso for deeper umami: Blooming the doubanjiang and white miso paste brings out their bold and savory flavor. Stir and cook for 30 to 60 seconds.
- Add the broth to create the spicy miso soup base: Pour in the broth and bring the soup to a steady simmer so the flavors can develop.
- Cook the dumplings until tender: For a satisfying dumpling noodle soup, add the frozen dumplings and cook for about 4 to 5 minutes until they look plump and cooked through.
- Add the noodles for a quick one pot finish: Add the fresh noodles directly to the pot and cook for about 2 minutes. Stir during the first minute to prevent the noodles from sticking to the bottom.
- Add the vegetables for color and texture: Finish your noodle soup with baby spinach and frozen corn. They only need about one minute to warm through and wilt.
- Serve your spicy miso dumpling noodle soup: Divide the soup between two bowls. Make sure each bowl gets plenty of broth, dumplings, and noodles. Garnish with green onions and finish with chili oil if you want more heat.
Which Noodles Work Best in This Soup
This soup works best with fresh, thin noodles that cook quickly, so they stay tender and finish at the same time as the dumplings.
- YiDu noodles: thin fresh wheat noodles commonly found at Chinese grocery stores; this is what I use in this recipe
- Fresh thin wheat noodles (thin wonton noodles)
- Fresh egg noodles
- Fresh ramen noodles
- Fresh yakisoba noodles (oil-coated)
If using fresh yakisoba noodles, rinse them briefly under hot water to remove the oil coating before adding them to the soup.
Make Ahead and Storage
- Serve right away: This soup tastes best right after cooking because the dumplings and noodles continue to absorb broth as they sit.
- Make ahead: If you want to prep ahead, make the broth and vegetables and cook the dumplings and noodles right before serving.
- Storage: For leftovers, store the broth separately from the dumplings and noodles whenever possible.
- Reheating: The soup will thicken in the refrigerator, so add a splash of broth or water when reheating.
- Adjustment: Taste and adjust the seasoning after reheating since the flavors can mellow overnight.
Spicy Miso Dumpling Noodle Soup FAQ
Add the dumplings first since they take longer, then add the noodles toward the end so everything finishes at the same time. Stir the noodles during the first minute to prevent sticking and overcooking.
The noodles and dumplings continue to absorb the broth as the soup sits. This is completely normal for dumpling noodle soup. For the best texture, enjoy it the day you make it. If you want to prepare ahead, store the broth separately from the cooked dumplings and noodles.
Yes. Fresh thin egg noodles, lo mein noodles, fresh ramen noodles, or thin wheat noodles all work well. Add them based on how long they take to cook so they stay tender and not mushy. For more guidance, please refer to the “Which Noodles Work Best in This Soup” section above.
I hope this spicy miso dumpling noodle soup becomes a cozy and reliable weeknight option in your home. If you want to turn it into a fuller meal, it pairs really well with fun appetizers like Korean vegetable pancakes, kimchi pancakes, or crispy spring rolls, hand rolls - or pair it with something lighter like fresh summer rolls. For something light and refreshing on the side, a simple Korean cucumber salad is always a great choice. I would love to hear how you enjoyed this recipe and what you served alongside it. Happy cooking.
PrintSpicy Miso Dumpling Noodle Soup for Two
Spicy miso dumpling noodle soup for two with tender dumplings, rich broth, and fresh noodles. Quick, cozy, and perfect for a weeknight!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 2 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Ingredients
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2 teaspoons neutral tasting oil
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1 teaspoon sesame oil
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2 teaspoons minced garlic
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½ to 1 teaspoon grated ginger
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2 green onions (white parts for cooking, green parts for garnish)
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1 tablespoon doubanjiang
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1 tablespoon white miso paste
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3.5 cups broth (chicken, vegetable, or dashi)
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½ pound frozen dumplings of your choice (about 8 to 10 dumplings, 4 to 5 per person)
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3 to 4 ounces fresh noodles (YiDu or similar fresh wheat noodles)
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2 cups baby spinach
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½ cup frozen corn
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Chili oil, for serving
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Reserved green onion greens, for garnish
Instructions
1. Build the broth base
Add the neutral oil, sesame oil, garlic, ginger, and the white parts of the green onions to a large pot. Turn the heat to medium-high and cook until fragrant.
2. Bloom the doubanjiang and miso
Stir in the doubanjiang and white miso paste. Cook for 30 to 60 seconds to deepen the flavor. Be careful not to scorch the paste.
3. Add the broth
Pour in the broth and bring the soup to a boil.
4. Cook the dumplings
Add the frozen dumplings and cook for 4 to 5 minutes.
5. Cook the noodles
Add the fresh noodles and cook for about 2 minutes. Stir during the first minute to prevent sticking.
6. Add the vegetables
Stir in the baby spinach and frozen corn. Cook for 1 more minute until the spinach is bright green and wilts.
7. Serve
Divide the soup into two bowls. Top with the green onion greens. Add chili oil if you want extra heat.
Notes
- Portion and broth notes:
This recipe calls for 3 -4 oz fresh noodles. I find 3 oz makes a satisfying lunch portion, while 4 oz makes it heartier and more filling. For the broth, 3.5 cups chicken broth gives you plenty of soup, but if you prefer a brothier bowl, you can increase it up to 4 cups. - Vegetable options:
Baby spinach cooks the fastest, but baby bok choy or small broccoli florets work well. Add sturdier vegetables earlier so they have time to soften. - Noodle timing:
Fresh noodles cook quickly. YiDu noodles take about 2.5 to 3 minutes, but cooking times vary. Add the noodles based on how long yours need. - How to time noodles and dumplings:
Frozen dumplings usually take 5 to 10 minutes to cook, depending on size.
If your noodles cook in 2 to 3 minutes, add them after the dumplings.
If your noodles take longer, add them with the dumplings so everything finishes together. - Finishing touches:
Frozen corn and baby spinach only need about 1 minute to heat through. - Seasoning and umami:
For vegetarian or vegan options, use vegetable broth and vegetable dumplings. Adjust seasoning with soy sauce or a little extra miso. If using chicken broth or dashi, a splash of soy sauce, tsuyu, or extra miso can deepen the flavor. - Leftovers:
For the best texture, store the broth separately from the dumplings and noodles.
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