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Turmeric-Ginger Dumpling Soup

Servings: 4 to 6

This brightly flavored soup is ready in no time, thanks to prepared dumplings. Baby bok choy can vary in size from the length of your index finger to the length of your hand; you’re looking to have pieces that are 2 inches long, so trim accordingly.


  • 1 Tbs. vegetable oil
  • 8 1/8-inch-thick peeled slices fresh ginger, smashed
  • 4 cloves garlic, thinly sliced
  • 1-1/2 tsp. ground turmeric
  • 2 quarts lower-salt chicken broth
  • 4 3/4-inch-wide strips lemon zest
  • Kosher salt
  • 1 lb. frozen Asian meat or vegetable dumplings
  • 1 lb. baby or Shanghai bok choy, halved through the stem or quartered if large and cut crosswise into 2-inch pieces
  • 1-1/2 tsp. fresh lemon juice
  • 2 medium scallions, thinly sliced diagonally
  • Asian sesame oil, Sriracha, or soy sauce, for serving

Nutritional Information

  • Calories (kcal) : 250
  • Fat Calories (kcal): 110
  • Fat (g): 13
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 1.5
  • Cholesterol (mg): 20
  • Sodium (mg): 590
  • Carbohydrates (g): 19
  • Fiber (g): 2
  • Sugar (g): 3
  • Protein (g): 16


  • 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.


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