Whenever my family and I went out to eat at a Canontese restaurant, we’d always get some kind of dumpling noodle soup. While this soup was and still is one of my mom and dad’s favorite dishes, I never really cared for it. I much preferred stir-fried noodles because I always burned my tongue on the piping-hot soup. As I got older and became pescetarian, I was always weary about whether the broths were vegetarian or chicken-based. So even if I wanted that one-off noodle soup, I never ordered it.

But now that I have a homemade vegetable broth that I would be happy to drink by the cups, I figured that now is my chance to make my version of dumpling noodle soup.

My version of dumpling noodle soup ironically omits the noodles because I prefer to have extra dumplings to eat. I guess that is just dumpling soup then. Truth be told, I remember always wanting more than the four measly dumplings or wontons that restaurants gave! I also added more vegetables and beancurd sticks as a source of protein. Really though, you can make dumpling noodle soup however you want. Consider my version to be a template that you can use for experimenting to find your own unique recipe.