Shrimp & Pork Dumpling Noodle Soup (Paleo, Whole30)
This shrimp and pork dumpling noodle soup is an Asian soup you must have when you like dumplings and noodles at the same time. Check out the easy recipe here.
Equipment
Large stockpot (6-quart / 5.7L or larger)
Large mixing bowl
Tablespoon or cookie scoop for forming dumplings
Fine mesh strainer
Sharp knife and cutting board
Ladle
Ingredients
For the Dumplings
1 lb ground pork (minced pork) - minced pork, about 450g
1 lb shrimp - raw ; peeled, deveined, and finely minced or pulsed in a food processor, about 450g
1 medium egg
1 teaspoon ginger - fresh ; finely minced
1 teaspoon salt
1 teaspoon ground black pepper
For the Broth
4 ½ pints chicken stock (chicken broth or chicken bouillon) - broth or bouillon, preferably organic, about 2.1L- ½ tablespoon ginger - fresh ; minced
1 teaspoon garlic - minced- 1 tablespoon dried onion flakes - or 1/4 cup / 40g fresh onion, finely diced
2 stalks green onions - thinly sliced
2 teaspoons fish sauce- 7 fl oz coconut water - about 200ml
⅓ cup cilantro - coarsely chopped
1 tablespoon sesame oil- 1 whole star anise pod
- 2 bags kelp noodles - 12 oz / 340g each, rinsed and drained
- 3 cups spinach leaves - fresh ; about 90g
- 4 cups napa cabbage - roughly chopped, about 300g
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Instructions
- In a large stockpot, bring the chicken stock to a boil over high heat. Reduce heat to medium and add the minced ginger, garlic, dried onion, green onions, fish sauce, coconut water, cilantro, sesame oil, salt, and pepper. Stir gently and simmer for 5 minutes. Add the star anise pod.4 1/2 pints chicken stock (chicken broth or chicken bouillon), 1/2 tablespoon ginger, 1 teaspoon garlic, 1 tablespoon dried onion flakes, 2 stalks green onions, 2 teaspoons fish sauce, 7 fl oz coconut water, 1/3 cup cilantro, 1 tablespoon sesame oil, 1 whole star anise pod, 1 teaspoon salt, 1 teaspoon ground black pepper
- Rinse the kelp noodles under cold running water and drain well. Add them to the simmering broth and stir to separate. Continue cooking on medium heat, stirring occasionally, for 5 minutes.2 bags kelp noodles
- While the broth simmers, combine the ground pork, minced shrimp, egg, minced ginger, salt, and pepper in a large mixing bowl. Mix thoroughly by hand until the mixture is evenly combined and slightly sticky.1 lb ground pork (minced pork), 1 lb shrimp, 1 medium egg, 1 teaspoon ginger, 1 teaspoon salt, 1 teaspoon ground black pepper
- Wet your hands and a tablespoon with cold water. Scoop rounded tablespoons of the dumpling mixture and gently drop them into the simmering broth. Once all dumplings are added, cover the pot and reduce heat to medium-low. Simmer for 10-12 minutes until the dumplings are cooked through and float to the surface. Stir gently once or twice to prevent sticking.
- About 2-3 minutes before serving, stir in the napa cabbage and spinach. They wilt quickly in the hot broth — you want the cabbage to retain a slight crunch.3 cups spinach leaves, 4 cups napa cabbage
- Ladle the soup into bowls, making sure each serving gets plenty of dumplings and noodles. Garnish with extra cilantro and sliced green onions if desired. Serve immediately.
Notes
Storage: Refrigerate soup in an airtight container for up to 3 days. Store dumplings separately from broth if possible to prevent them from becoming waterlogged.
Freezer-friendly: Freeze broth and dumplings together for up to 2 months. Freeze without the kelp noodles, spinach, and cabbage — add those fresh when reheating.
Make-ahead: Form the dumpling mixture up to 24 hours in advance and refrigerate covered. The broth can also be made a day ahead and reheated before adding dumplings.
Substitutions: Swap kelp noodles for sweet potato noodles or zucchini noodles. Replace napa cabbage with bok choy or baby kale. Turkey mince works in place of pork.
Pro tip: Wet your hands and spoon with cold water when forming the dumpling balls — the mixture won't stick and you'll get smoother, more uniform dumplings that hold together better during poaching.
Nutrition
Serving: 1servingCalories: 449kcalCarbohydrates: 18gProtein: 40gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.01gCholesterol: 214mgSodium: 1637mgPotassium: 1142mgFiber: 2gSugar: 8gVitamin A: 1728IUVitamin C: 22mgCalcium: 148mgIron: 3mg
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