Easy One Pot Viral Dumpling Soup (vegan, high protein)

Creamy, slurpable, and totally weeknight-friendly—this is the easy dumpling soup you’ve seen all over social media (yes, TikTok—make this tonight). It’s a cozy dinner built from simple ingredients you can grab at any grocery store: frozen dumplings (I love the Trader Joe vegetable dumplings), coconut milk, vegetable broth, tofu, and plenty of green onions. One large pot, simple steps, and you’re fifteen minutes from tender dumplings in a delicious broth.

Choose your flavor path:

• Coconut Curry for silky, mild-to-medium heat comfort.

• Gochujang for a spicy-sweet kick with sesame finish.

Either way, it’s a complete meal with protein, green veggies, and chewy dumpling wrappers that turn the broth into something you can’t stop sipping.

Why You’ll Love It

• One pot, 25 minutes. Minimal cleanup, maximum payoff—perfect for easy dinner recipes.

• High-protein. Tofu + dumplings (and edamame if you want).

• Two vibes. Coconut curry or gochujang without changing the method.

• Freezer + pantry staples. Everything’s in the grocery store freezer aisle.

• Family-friendly. Scale from mild to medium heat with a spoon of paste.

Ingredients & Swaps

• Frozen vegetable dumplings: Any brand works; Trader Joe is great. If you’re craving the baked trend, this soup is the coziest riff on the pan dumpling bake—but soup!

• Broth: Vegetable broth keeps it vegan; chicken broth works for mixed-diet households. Add a little extra broth if you like more slurp.

• Coconut milk: Full-fat for body.

• Flavor base: 2 Tbsp red curry paste or gochujang; a splash of soy sauce and rice vinegar finish the balance.

• Aromatics & finishers: Garlic, ginger, sesame oil, chili crisp (or chili crunch), fresh lime juice, sesame seeds, plenty of green onions.

• Veg: Carrots + spinach; swap in bok choy or Napa for extra green veggies.

• Protein: High-protein tofu; add edamame for a bump.

• Optional twist: A spoon of miso paste in the curry version for umami (stir in gently at the final minutes so it stays bright).

The Best Way to Layer a Dump-and-Simmer Soup

This order gives you bouncy wrappers and a silky, restaurant-style broth:

1. Liquids + paste first: In a large pot over medium heat, whisk coconut milk, vegetable broth, soy sauce, and your paste (curry or gochujang) until smooth.

2. Hard veg + tofu: Add carrots and tofu; simmer a few minutes.

3. Dumplings near the end: Slide in the frozen dumplings and simmer gently until you have tender dumplings(usually 6–8 minutes).

4. Finishers: Kill the heat, stir in rice vinegar and spinach to wilt during the final minutes. Add fresh lime juice(curry path) or sesame oil + sesame seeds (gochujang path). Ladle, top with green onions, and drizzle chili crisp.

Tip for home cooks: gentle simmer = intact dumpling wrappers. A hard boil can split them.

Step-by-Step (Stovetop)

1. Bloom (optional but best). Sauté garlic + ginger; stir in curry paste or gochujang to bloom.

2. Build the broth. Whisk in coconut milk; add vegetable broth and soy; bring to a gentle simmer.

3. Veg + tofu. Add carrots and tofu; cook a few minutes.

4. Dumplings. Add frozen dumplings; simmer 6–8 minutes until tender.

5. Finish & serve. Stir in rice vinegar, spinach, and fresh lime juice or sesame oil as noted. Top with green onions, sesame seeds, and chili crunch.

Flavor Paths (Make It Yours)

• Coconut Curry: Mild, creamy comfort. Add lime and fresh herbs (cilantro) for brightness.

• Gochujang: Spicy-sweet with nutty sesame oil finish; a teaspoon maple balances heat.

Pro Tips

• Simple ingredients, simple steps. Don’t overthink it—this is designed for busy nights.

• If the broth tastes strong, add a little extra broth to thin.

• Want extra greens? Add bok choy or Napa at Step 3.

• Like the trendy rice paper dumplings? Serve a few on the side and dunk in the delicious broth.

Make-Ahead & Storage

• Make the broth (through Step 3) up to 2 days ahead. Add dumplings + spinach when reheating.

• Store leftovers in an airtight container 2–3 days; reheat gently and splash in broth if needed.

viral dumpling soup, viral dumpling bake, creamy curry soup, plant based soup, vegan soup

dinner

American

Yield: 4-5

Author: Corey Taylor

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Easy One Pot Viral Dumpling Soup (vegan, high protein)

Easy, one-pot viral dumpling soup that is vegan and high-protein. So easy to make with frozen dumplings (we love Trader Joe’s), canned coconut milk, and vegetable broth. We love this cozy weeknight dinner that's done in 25 minutes.

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

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Ingredients

• 1 Tbsp avocado oil
• 3 cloves garlic, finely minced or grated
• ½ inch fresh ginger, grated (about 1 tsp)
• 2 medium carrots, thinly sliced into matchsticks
• 2 Tbsp red curry paste or gochujang
• 1 can (13.5–14 oz / 400 ml) full-fat coconut milk
• 4 cups (960 ml) low-sodium vegetable broth
• 2 Tbsp soy sauce or tamari
• 1 Tbsp rice vinegar (plus more to taste)
• 1 (14 oz / 396 g) package high-protein extra-firm tofu, drained and cut into ½-inch cubes
• 1 (16 oz / 454 g) bag frozen vegetable dumplings (we use Trader Joe’s)
• 1 (5 oz / 142 g) bag baby spinach
• 2 green onions, thinly sliced (whites + greens)
• To serve: chili crisp/oil, fresh lime juice, sesame seeds (optional)

Instructions

1. Bloom your spices for the best flavor: In a large pot over medium heat, warm oil. Add garlic and ginger; cook 30–45 seconds. Stir in red curry paste or gochujang and cook 30 seconds to bloom.
2. Build the broth: Whisk in coconut milk until the paste dissolves. Add broth and soy sauce; bring to a gentle simmer (not a hard boil).
3. Veg + tofu: Add carrots and tofu; simmer 3–4 minutes to start softening the carrots and warm the tofu.
4. Dumplings: Add frozen dumplings. Simmer gently 6–8 minutes (check package) until heated through and tender.
5. Finish: Turn the heat to low. Stir in rice vinegar and spinach to wilt (30–60 seconds). Taste and adjust—more soy for salt, more vinegar, or a squeeze of lime for brightness.
6. Serve: Ladle into bowls. Top with green onions and a drizzle of chili crisp; add sesame seeds if you like.

Nutrition Facts

Calories

448

Fat

25 g

Carbs

14 g

Fiber

4 g

Protein

24 g

Cholesterol

0 mg

Net carbs

10 g

Sat. Fat

19 g

Sodium

595 mg

Sugar

4 g

Please note: I am not a certified dietitian or nutritionist. Nutrition info is calculated automatically and is for informational purposes only.

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FAQs

Can I use light coconut milk? Yes—add 1–2 tsp neutral oil or a spoon of cashew cream for body.
Can I use chicken broth? Yes, if you’re not keeping it vegan.
Too spicy? Add more coconut milk, a pinch of sugar, or a spoon of plant yogurt.
Gluten-free? Use GF dumplings and tamari.