Hot and Sour Dumpling Noodle Soup (Vegan)
This Hot and Sour Dumpling Noodle Soup is inspired by the classic Chinese wonton soup and Sichuan hot and sour soup, that gets its distinct acidity from Chinese black vinegar. This is almost like eating dumplings and noodles in a big bowl of aromatic dumpling dipping sauce packed with savory, acidity, and spicy flavors—so it’s almost addictive!
Ingredients
Dumplings and Noodles
- 6-8 frozen dumplings I used frozen Chinese vegetable dumplings
- 1 portion wheat noodles of choice around 60g per bundle/serving
To Finish
- 1-1.5 cups hot water from the pot
- 2 tsp sesame oil to finish
For Toppings
- Chopped green onions or coriander
- Crispy fried shallots
Instructions
SOUP BASE
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In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.
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Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.
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Add the oil. Heat the oil over medium heat until small bubbles start to appear. You can add a tiny piece of garlic. If the garlic immediately sizzles, the oil is hot enough.
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Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.
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Add the soy sauce, dark soy sauce, Chinese black vinegar white pepper, and sesame seeds. Feel free to adjust your taste.
COOK THE DUMPLINGS AND NOODLES
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In the same pot, add water. Leave the water to come to a boil.
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Once it boils, add the frozen dumplings or dumplings of choice.
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Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.
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Remove the dumplings from the pot and then drain any excess water.
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Transfer the dumplings to the hot and sour soup base.
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In the same pot, cook the noodles until still very chewy and still has a bite. Do note that the noodles will still cook from the residual heat and the hot water that will be added later on, so don’t overcook your noodles.
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Drain the noodles from the water and add in the bowl with the dumplings.
FINISHING THE BOWL
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Carefully scoop 1 to 1.5 cups of the hot dumplings/noodle water from the pot. Pour into the bowl with the noodles and dumplings.
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Mix to evenly distribute the soup base into the liquid.
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Finish with sesame oil and top with green onions and fried shallots.
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Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!
Notes
CHILI POWDER
- I use gochugaru of Korean chili powder that has a very bright red hue. It’s also not as spicy as other chili peppers, so you can start with 1 tsp chili powder first if you’re using other types and adjust from there. This will also depend on your spice tolerance.
ADD-INS
- You can also add other mix-ins like blanched or boiled wok chop, mushrooms, or even tofu with the noodles and dumplings.
CHINESE BLACK VINEGAR
- Chinese black vinegar is what gives the hot and sour soup that distinct acidity so this is a must to get the right flavor profile.
NUTRITIONAL INFO
Serving: 1serving | Calories: 686kcal | Carbohydrates: 62g | Protein: 12g | Fat: 45g | Saturated Fat: 5g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.1g | Sodium: 2052mg | Potassium: 162mg | Fiber: 5g | Sugar: 14g | Vitamin A: 890IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 3mg