About the Recipe
Some soups comfort you. This one wakes you up. A rich tomato broth, soft dumplings, crisp pak choi and crunchy peanuts come together in a bowl that's cozy, fresh and full of texture. Quick enough for a weeknight, satisfying enough to make twice.
Ingredients
2 tbsp neutral oil
2 scallions, thinly sliced (reserve some green parts for serving)
2 garlic cloves, finely chopped
1 tbsp freshly grated ginger
1 tbsp tomato paste
1 can (14 oz / 400 g) chopped tomatoes
3 cups (720 ml) vegetable broth
1 tbsp soy sauce
1 tsp sesame oil
10 oz (300 g) frozen vegetable dumplings
2 small pak choi (7 oz / 200 g), quartered lengthwise
2 tbsp smooth peanut butter
2 tbsp roasted peanuts (20 g), roughly chopped
Chili crisp or chili oil, for serving (optional)
Preparation
Heat the neutral oil in a large saucepan over medium heat. Add the scallions and cook for 2–3 minutes until softened. Stir in the garlic and ginger and cook for another minute until fragrant.
Add the tomato paste and cook for 1 minute, stirring constantly. Pour in the chopped tomatoes, vegetable broth, soy sauce, and sesame oil. Bring to a boil, then reduce the heat and simmer for 10 minutes.
Whisk the peanut butter with a few spoonfuls of the hot soup until smooth. Stir it back into the pot until fully combined.
Add the frozen dumplings and simmer according to the package instructions, usually 5–6 minutes. During the last 2–3 minutes of cooking, add the pak choi and cook just until tender while still bright green.
Divide the soup between bowls. Top with the reserved scallion greens, chopped roasted peanuts, and a spoonful of chili crisp or a drizzle of chili oil, if using. Serve immediately.
Tip:Â For extra richness, stir in a splash of coconut milk just before serving, or add a squeeze of lime juice for a fresher finish.