Name: Vegan Dumpling Soup with Tofu
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: ½ tbsp neutral cooking oil (plus more for cooking tofu); 1 tsp chili crisp (plus more for serving); 3 green onions (thinly sliced, divided); 4 cloves of garlic (minced); 1 tbsp minced fresh ginger; 3 ½ oz fresh shiitake mushrooms (sliced); 4 cups hot water; 1 tbsp white miso; 3 ½ tbsp soy sauce (plus more for serving; use low sodium if sensitive to salt); 1 tbsp rice vinegar; 1 tbsp toasted sesame oil (plus more for serving); 1 tsp agave nectar; 6 oz baby bok choy (chopped); 10 oz frozen vegetable dumplings (see notes; about 20-22 dumplings); 15 oz extra firm tofu (drained and pressed - optional but recommended); 2 tbsp minced cilantro (for serving - optional)

This post may contain affiliate links, view our disclaimer for details.

This vegan dumpling soup is incredibly easy to make, but still has plenty of savory flavor. The broth is simmered with miso and shiitake mushrooms for lots of umami, and it’s served with golden pan-fried tofu and frozen veggie dumplings for an easy dinner with some extra plant-based protein.

a close up image of a vegetable soup dumpling on a soup spoon surrounded by broth and tofu. — vegetable dumpling soup with tofu

Why You’ll Love This Veggie Dumpling Soup

This vegan dumpling soup is made with veggie soup dumplings or gyoza, not drop biscuit-style dumplings like you’d find in dumpling stew.

I love both, but this version is especially nice in the spring when the evenings are still a little chilly. It’s cozy and warm, but still feels fresh thanks to the green onions, ginger, and bok choy.

Emily’s Recipe Notes:

Flavor: Gingery, savory, slightly spicy, and full of umami.
Texture: Tender dumplings, silky broth, and golden tofu in every bite.
Difficulty: Easy.
Time: About 30 minutes – great for weeknight dinners.

Ingredients

Ingredient Highlights & Some Swaps

Frozen Vegetable Soup Dumplings

I’m using store-bought vegetable soup dumplings filled with tofu and lots of veggies like cabbage. Using frozen dumplings makes this recipe super quick and easy.

The ones I use are by Assi which are filled with tofu, but you could also use Trader Joe’s Vegetable Gyoza or another favorite brand.

Baby Bok Choy

For some greens, I opted for baby bok choy which I chopped into bite sized pieces before adding to the broth. This recipe is versatile and you could swap in other tender greens you love like baby spinach.

Garlic, Ginger & Green Onion

A bulk of the flavor of this dumpling soup comes from garlic, fresh ginger and green onions. I used fresh Brazilian ginger (found by the refrigerated vegetables) which I find has more moisture and is easier to slice.

Seasonings

This broth is flavored with white miso paste, soy sauce, sesame oil, chili crisp, and rice vinegar. Plus, just a touch of agave nectar helps balance out the flavor.

Extra Firm or Super Firm Tofu

For extra plant-based protein, I love adding pan-fried tofu to the soup. You could also make this marinated baked tofu or this pan-fried 5 spice tofu.

Both are really flavorful options for this soup! But most weeknights, I’m feeling pretty lazy, so I end up just tossing the tofu with some soy sauce, pan-frying until golden and then calling it a night.

How to Make Vegan Dumpling Soup

Exact ingredient quantities are in the recipe card below!

a stainless steel pot with cooked minced garlic, ginger and sliced shiitake mushrooms.

Sauté the garlic, ginger, green onion and chili crisp. Then, add the sliced shiitake mushrooms.

the dumpling soup broth with shiitake mushrooms and miso before simmering.

Add the water and liquid seasonings like soy sauce, miso paste, vinegar and sesame oil. Simmer for about 10 minutes.

bok choy added to the veggie dumpling soup broth.

Add the chopped bok choy to the simmered miso mushroom broth. Cook for a few minutes to help soften the leaves.

a hand pouring a bowl of frozen vegetable soup dumplings into the hot broth.

Then, add the frozen vegetable soup dumplings to the broth and cook for 4-5 minutes (or according to the package).

How to Serve the Soup

Once the dumplings go into the broth, this soup is best served right away so they don’t overcook.

I like to spoon the broth and dumplings over a little extra soy sauce, sesame oil, and chili crisp at the bottom of each bowl. And then top each serving with the tofu and thinly sliced green onions.

a close up of the panfried tofu in a dark bowl.

Pan-fry the pressed and cubed tofu in neutral oil until golden brown on all sides.

a serving bowl with soy sauce, sesame oil and sriracha in the bottom.

Add 1 teaspoon soy sauce and sesame oil, plus 1/2 teaspoon chili crisp (or sriracha) to the bottom of a serving bowl. Spoon the soup on top!

That extra layer of seasoning really makes the whole bowl feel so much more flavorful. It’s a small step, but it makes a big difference! I highly recommend.

P.S. If you’re sensitive to salt, you can absolutely use low sodium soy sauce here.

Tips for Vegetable Dumpling Soup

Sauté the aromatics until fragrant. Cooking the green onions, garlic, ginger, and chili crisp for a minute or two helps build the base of the broth and gives it a lot more flavor.
Cook the dumplings until just done. Frozen dumplings cook quickly, so keep an eye on them and serve the soup soon after they’re done. If they sit in the broth too long, they can get too soft and start to fall apart.
Add the flavorings to the bottom of the serving bowls. This is one of my favorite little tricks for this soup. A spoonful of soy sauce, sesame oil, and chili crisp in each bowl adds another layer of flavor and makes the broth taste extra rich and savory. It really takes the soup up a notch.