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Spicy Miso Dumpling Noodle Soup for Two

Chopsticks lifting noodles from a bowl of dumpling noodle soup with dumplings in spicy miso broth.
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Spicy miso dumpling noodle soup for two with tender dumplings, rich broth, and fresh noodles. Quick, cozy, and perfect for a weeknight!

  • Author: George
  • Prep Time: 5
  • Cook Time: 15
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian

Ingredients

Scale

  • 2 teaspoons neutral tasting oil

  • 1 teaspoon sesame oil

  • 2 teaspoons minced garlic

  • 1/2 to 1 teaspoon grated ginger

  • 2 green onions (white parts for cooking, green parts for garnish)

  • 1 tablespoon doubanjiang

  • 1 tablespoon white miso paste

  • 3.5 cups broth (chicken, vegetable, or dashi)

  • 1/2 pound frozen dumplings of your choice (about 8 to 10 dumplings, 4 to 5 per person)

  • 3 to 4 ounces fresh noodles (YiDu or similar fresh wheat noodles)

  • 2 cups baby spinach

  • 1/2 cup frozen corn

  • Chili oil, for serving

  • 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.

Find it online: https://www.myeclecticbites.com/spicy-miso-dumpling-noodle-soup/