Dumpling Noodle Soup

Kosher salt (such as Diamond Crystal)

6 ounces thin dried wheat, egg or rice noodles

1 tablespoon sesame oil

1 (2-inch) piece ginger, grated

2 garlic cloves, peeled and grated

1 teaspoon ground turmeric

6 cups vegetable stock

2 tablespoon white miso paste

16 ounces frozen dumplings (not thawed)

4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem

1 small head broccoli (about 9 ounces), cut into bite-size florets

Handful of cilantro or chopped scallions, for serving

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer