Lazy Dumpling Noodle Soup
A comforting noodle soup with tender, dumpling-style pork nuggets cooked directly in a savory chicken broth with vegetables and rice noodles.
Print
Servings: 2 servings
Equipment
Ingredients
Dumpling-Style Pork
- 1 lb Ground pork
- 1 tbsp Soy Sauce
- 1 tsp Sesame oil
- 1 tsp Fresh ginger finely grated
- 2–4 stalks Green onions chopped
- White pepper to taste
Broth
- 4 cups Chicken stock
- 2 cups Water
- 1 tbsp Soy Sauce
- 1 clove Garlic lightly smashed
- 1 slice Fresh ginger
Noodles
- 6–8 oz Rice Noodles
Vegetables
- 1/2 cup Carrots julienned
- 1/2 cup Napa cabbage thinly sliced
- Baby bok choy halved or chopped
To Finish
- Sliced scallions
- Chili oil optional
Instructions
Form the Dumplings
- Add the ground pork, soy sauce, sesame oil, grated ginger, chopped green onions, and white pepper to a mixing bowl and mix gently until just combined.
- Portion the pork into small nuggets about the size of a quarter and set aside.
Start the Broth
- Add the chicken stock, water, soy sauce, smashed garlic, and ginger to a pot.
- Bring the broth to a gentle simmer over medium heat.
Cook the Dumplings
- Add the pork dumplings to the simmering broth and let them cook undisturbed for 1–2 minutes.
- Gently stir and continue simmering until the dumplings are fully cooked and tender.
Add the Vegetables
- Add the carrots and napa cabbage to the pot.
- Simmer for 2–3 minutes until just tender.
Cook the Noodles
- Add the rice noodles directly to the broth.
- Cook until the noodles are tender, adding more water if needed.
Finish with Greens
- Add the bok choy to the pot and cook for 1–2 minutes until wilted.
Serve
- Ladle the soup into bowls.
- Finish with sliced scallions and chili oil if using.
Notes
- Keep the dumplings small so they cook quickly and stay tender.
- Mix the pork gently to avoid a dense texture.
- Cooking the noodles directly in the broth lets them absorb more flavor.