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Turmeric-Ginger Dumpling Soup

Turmeric-Ginger Dumpling Soup
  • Category


  • Cusine



2 tablespoons olive oil

1 onion, diced

2 cloves garlic, minced

1 teaspoon ground turmeric

1 teaspoon ground ginger

4 cups vegetable broth

2 carrots, diced

1 cup frozen peas

8 ounces firm tofu, cubed

2 tablespoons soy sauce or tamari

Salt and pepper to taste

12 dumplings


Heat the oil in a large saucepan over medium-high heat. Add the ginger, garlic, and turmeric, and cook, stirring, until fragrant, about 30 seconds. Add the broth, lemon zest, and 1/4 tsp. salt, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the flavors meld, about 5 minutes. Uncover, bring to a boil, and add the dumplings. Return to a boil, and cook for 2 minutes less than the package directs. Add the bok choy, and continue cooking until the dumplings are cooked through and the bok choy is crisp-tender, about 2 minutes total. Stir in the lemon juice, and season to taste with salt. Sprinkle with the scallions, and serve with a drizzle of sesame oil, Sriracha, or soy sauce.