What is Chinese black vinegar and why is it essential for this soup?

Chinese black vinegar, also known as Chinkiang vinegar, is a dark vinegar made from glutinous rice with a deep, slightly smoky, and tangy flavor. It is essential for this soup because it provides the distinct, authentic sour note that balances the heat from the chili. This recipe uses 2 tablespoons of Chinese black vinegar for the soup base.

Can I use frozen dumplings for hot and sour dumpling noodle soup?

Yes, frozen dumplings work perfectly for this recipe. The recipe calls for 6 to 8 frozen dumplings, and the author specifically used frozen Chinese vegetable dumplings. Simply cook them in boiling water until they float to the surface, then drain and add them to the prepared soup base.

What type of noodles work best for this soup?

Wheat noodles, such as lo mein or thin wonton noodles, work best for this soup. The recipe uses a 60-gram portion of wheat noodles. Cook the noodles until they are very chewy and still have a bite, as they will continue to cook from the residual heat of the hot broth.

How should I store leftover hot and sour dumpling noodle soup?

It is best to store the broth, noodles, and dumplings separately to prevent the noodles from becoming bloated and mushy. The soup base can be refrigerated for up to three days, while the cooked dumplings and noodles will last for about two days. When reheating, gently warm the broth and refresh the noodles in boiling water for a few seconds before combining.

Hot And Sour Dumpling Noodle Soup: A Cozy Bowl of Comfort

Ingredients

Scale

Hot and Sour Soup Base
1.5 tsp gochugaru, adjust according to desired heat (see notes)
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
0.25 tsp ground white pepper
0.5 tsp toasted sesame seeds

Dumplings and Noodles
6 frozen dumplings, I used frozen Chinese vegetable dumplings
8 frozen dumplings, I used frozen Chinese vegetable dumplings
1 portion wheat noodles of choice, around 60g per bundle/serving

To Finish
1 cups hot water from the pot
1.5 cups hot water from the pot
2 tsp sesame oil, to finish

For Toppings
Chopped green onions
coriander
Crispy fried shallots

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Instructions

SOUP BASE
1-In a large heat proof bowl, place: In a large heat proof bowl, place the gochugaru or chili powder, minced garlic, and sugar. Mix well.
2-Heat a small or medium pot over: Heat a small or medium pot over medium heat. You can use the same pot to cook the dumplings and noodles.
3-Add the oil: 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.
4-Add the soy sauce, dark soy sauce,: 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
5-In the same pot, add water: In the same pot, add water. Leave the water to come to a boil.
6-Once it boils, add the frozen dumplings: Once it boils, add the frozen dumplings or dumplings of choice.
7-Leave to cook until the dumplings float: Leave to cook until the dumplings float up. This will depend on the cooking time of your dumplings.
8-Remove the dumplings from the pot and: Remove the dumplings from the pot and then drain any excess water.
9-Transfer the dumplings to the hot and: Transfer the dumplings to the hot and sour soup base.
10-In the same pot, cook the noodles: 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.
11-Drain the noodles from the water and: Drain the noodles from the water and add in the bowl with the dumplings.

FINISHING THE BOWL
12-Carefully scoop 1 to 1: 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.
13-Mix to evenly distribute the soup base: Mix to evenly distribute the soup base into the liquid.
14-Finish with sesame oil and top with: Finish with sesame oil and top with green onions and fried shallots.
15-Enjoy immediately while hot: Enjoy immediately while hot. The dumplings and the noodles will continue to soak the flavors from the soup base, making them even tastier!

Last Step:

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Prep Time: 15 min
Cook Time: 15 min
Method: stovetop

Nutrition

Calories: 686 kcal
Sugar: 14 g
Sodium: 2052 mg
Fat: 45 g
Saturated Fat: 5 g
Carbohydrates: 62 g
Fiber: 5 g
Protein: 12 g