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  • Jeeca Jeeca
  • - September 29, 2023
  • - 11:04 pm

Hot and Sour Dumpling Noodle Soup

📖 TABLE OF CONTENTS show
INGREDIENTS YOU’LL NEED TO MAKE THIS DUMPLING NOODLE SOUP
AN ESSENTIAL: CHINESE BLACK VINEGAR
You’ll find the full printable recipe in the card below!
FOR THE HOT AND SOUR SOUP BASE
DUMPLINGS AND NOODLES
TO FINISH
FOR TOPPING
STEPS TO MAKE THIS DUMPLING NOODLE SOUP
PREPARE THE SOUP BASE
COOK THE DUMPLINGS AND NOODLES
FINISHING THE BOWL
SERVE AND ENJOY!
MORE RECIPES YOU’LL ENJOY:
Looking for more Vegan Asian recipes?
Hot and Sour Dumpling Noodle Soup (Vegan)
Ingredients US CustomaryMetric 1x2x3x
Hot and Sour Soup Base
Dumplings and Noodles
To Finish
For Toppings
Instructions
SOUP BASE
COOK THE DUMPLINGS AND NOODLES
FINISHING THE BOWL
WATCH Video
Notes
CHILI POWDER
ADD-INS
CHINESE BLACK VINEGAR
NUTRITIONAL INFO
YOU CAN PIN THIS IMAGE:

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This Hot and Sour Dumpling Noodle Soup is inspired by the classic Chinese wonton soup and Sichuan hot and sour soup. The Sichuan hot and sour soup gets its distinct acidity from Chinese black vinegar, that’s a key ingredient in this recipe.

Hot and sour dumpling noodle soup

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!

Hot and sour dumpling noodle soup

INGREDIENTS YOU’LL NEED TO MAKE THIS DUMPLING NOODLE SOUP

AN ESSENTIAL: 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.
Chinese black vinegar

You’ll find the full printable recipe in the card below!

FOR THE HOT AND SOUR SOUP BASE

  • 1.5-2 tsp gochugaru adjust according to desired heat (see recipe notes)
  • 1 tbsp minced garlic
  • 2 tsp sugar to taste
  • 2 tbsp neutral cooking oil avocado, sunflower, grapeseed, etc
  • 1.5 tbsp soy sauce to taste
  • 1 tsp dark mushroom soy sauce
  • 2 tbsp Chinese black vinegar
  • 1/4 tsp ground white pepper
  • 1/2 tsp toasted sesame seeds
Hot and sour dumpling noodle soup 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
Frozen dumplings
dry wheat noodles
dry wheat noodles

TO FINISH

  • 1-1.5 cups hot water from the pot
  • 2 tsp sesame oil to finish

FOR TOPPING

  • Chopped green onions or coriander
  • Crispy fried shallots
Green onions and fried shallots
Fried shallots and green onions

STEPS TO MAKE THIS DUMPLING NOODLE SOUP

PREPARE THE SOUP BASE

  • In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.
  • Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.
  • 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. Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.
  • Add the soy sauce, dark soy sauce, Chinese black vinegar white pepper, and sesame seeds. Feel free to adjust your taste.
Gochugaru
Dry chili powder and garlic
Dry chili powder and garlic
Hot oil
Garlic chili in hot oil
Hot and sour dumpling noodle soup base
Hot and sour dumpling noodle soup base
Hot and sour dumpling noodle soup
Hot and sour dumpling noodle soup base

COOK THE DUMPLINGS AND NOODLES

  • In the same pot, add water. Leave the water to come to a boil.
  • Once it boils, add the frozen dumplings or dumplings of choice.
  • Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.
  • Remove the dumplings from the pot and then drain any excess water.
  • Transfer the dumplings to the hot and sour soup base.
Frozen dumplings
Dumplings
Cooked dumplings
Hot and sour dumpling noodle soup
  • 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.
  • Drain the noodles from the water and add in the bowl with the dumplings.
Wheat noodles
Wheat noodles
Hot and sour dumpling noodle soup

FINISHING THE BOWL

  • 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.
  • Mix to evenly distribute the soup base into the liquid.
Dumpling water
Dumplings water
Hot and sour dumpling noodle soup

SERVE AND ENJOY!

  • Finish with sesame oil and top with green onions and fried shallots.
  • Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!
Hot and sour dumpling noodle soup
Hot and sour dumpling noodle soup
Hot and sour dumpling noodle soup

MORE RECIPES YOU’LL ENJOY:

  • Shoyu Udon
  • Pad Thai
  • Wontons in Chili Broth
  • Spicy Cucumber Salad
  • Wonton Noodle Soup
  • Sundubu Jjigae (Korean Soft Tofu Stew)
  • Wonton Noodle Soup
  • Jjajangmyeon (Noodles in Black Bean Sauce)
  • Tantanmen (Vegan Ramen)
  • Peanut Satay Noodle Soup

Looking for more Vegan Asian recipes?

You can get a copy of my cookbook, Vegan Asian!

If you crave vegan-friendly versions of classic Asian dishes, this cookbook is packed with Southeast and East Asian dishes inspired by those I grew up enjoying at home and those I’ve tried from my travels. From iconic Thai dishes to piping-hot Japanese fare and everything in between, the recipes in this will take your palate on a delicious food trip across Asia, and hopefully keep you coming back for more!

Vegan Asian Cookbook
Hot and sour dumpling noodle soup

Hot and Sour Dumpling Noodle Soup (Vegan)

5 from 7 votes
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!
Print Recipe Pin this Recipe Rate this Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Course Main Course
Cuisine Chinese, East Asian, Sichuan, Szechuan
Servings 1 bowl
Calories 686 kcal

Ingredients
 
 

Hot and Sour Soup Base

  • 1.5-2 tsp gochugaru adjust according to desired heat (see notes)
  • 1 tbsp minced garlic
  • 2 tsp sugar to taste
  • 2 tbsp neutral cooking oil avocado, sunflower, grapeseed, etc
  • 1.5 tbsp soy sauce to taste
  • 1 tsp dark mushroom soy sauce
  • 2 tbsp Chinese black vinegar
  • 1/4 tsp ground white pepper
  • 1/2 tsp toasted sesame seeds

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

  • In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.
  • Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.
  • 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.
  • Turn off the heat and immediately pour the hot oil over the gochugaru-sugar-garlic mix. Mix well.
  • 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

  • In the same pot, add water. Leave the water to come to a boil.
  • Once it boils, add the frozen dumplings or dumplings of choice.
  • Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.
  • Remove the dumplings from the pot and then drain any excess water.
  • Transfer the dumplings to the hot and sour soup base.
  • 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.
  • Drain the noodles from the water and add in the bowl with the dumplings.

FINISHING THE BOWL

  • 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.
  • Mix to evenly distribute the soup base into the liquid.
  • Finish with sesame oil and top with green onions and fried shallots.
  • Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!

WATCH Video

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
DID YOU MAKE THIS RECIPE?Please leave a rating or comment and share a photo on Instagram, and tag me @thefoodietakesflight or use #thefoodietakesflight 🙂

YOU CAN PIN THIS IMAGE:

Hot and sour dumpling noodle soup

This Post Has 14 Comments

  1. Ida October 9, 2023 Reply

    5 stars
    Unbelievably delicious

    1. Jeeca October 10, 2023 Reply

      Thanks Ida, so happy you liked it! ◡̈

  2. Wini October 29, 2023 Reply

    5 stars
    This was so good, and easy to make! Definitely adding it to my roster of fave recipes!

    1. Jeeca October 30, 2023 Reply

      Yaaay, thanks Wini! Appreciate it ◡̈

  3. Lauren January 4, 2024 Reply

    5 stars
    I have been hooked on this recipe!!! I love watching your videos and exploring all of the different facets of Asian cuisine! Your recipes are easy to understand and even easier to put together! Please continue doing what you do!!

    1. Jeeca January 5, 2024 Reply

      Wow thanks so much Lauren, this really means a lot ◡̈

  4. Niklas January 26, 2024 Reply

    5 stars
    This was so easy and tasty holymoly, I am happy that I used less garlic though ^^

    1. Jeeca January 27, 2024 Reply

      Thank you Niklas! ◡̈

  5. Maria March 31, 2024 Reply

    5 stars
    After a busy weekend, it was the best soup to end the day. I’ve added vegetables and fried tofu…thanks Jeeca for inspiration🙏

    1. Jeeca April 1, 2024 Reply

      Yay, thanks Maria! Hope you had a restful weekend 🙂

  6. Charlotte December 14, 2024 Reply

    5 stars
    Absolutely delicious! I feel like such a chef when serving this.

    1. Jeeca December 17, 2024 Reply

      oh wow! Thanks Charlotte 🙂

  7. Laura B March 7, 2025 Reply

    5 stars
    This was SO DELICIOUS!!!! I’m definitely making this again!

    1. Jeeca March 9, 2025 Reply

      Yay thanks Laura! 🙂

5 from 7 votes

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Hello there!

I’m Jeeca, a food content creator and recipe developer passionate about creating easy yet tasty and flavour-packed vegan recipes. I share a lot of Asian recipes inspired by my travels and those I grew up enjoying.

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