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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.

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 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.

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

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 TOPPING

• Chopped green onions or coriander
• Crispy fried shallots

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.

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.

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!

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!

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