I love the ease and simplicity of this soup. A well stocked pantry and fridge will already have most of these ingredients on hand. And, the flavors are warm and full for a cool, fall evening. Best part?..This comes together within minutes and is easily adaptable, so you can add the veggies you like. I’ve chosen peas and carrots, but broccoli and mushrooms would work well too.

Get creative, get cooking!


  • 24 ounces low sodium organic chicken broth
  • one small piece of ginger (approx 1.5 tbsp) peeled, minced fresh ginger
  • 2 tsp minced garlic cloves
  • 1 tablespoons seasoned rice vinegar
  • 1/2 tablespoon tamari
  • 1/2 cup shredded carrots
  • 1/4 cup sliced green onions, reserve a small amount to garnish
  • 1/2 cup frozen sweet peas, defrosted (run under water and drain)
  • 9 oz package Nasoya Thai Basil Vegetable Dumplings
  • Sesame Oil
  • Small handful of fresh Cilantro, washed, drained and chopped


  1. Combine broth, ginger, garlic, rice vinegar, and tamari in a medium saucepan.
  2. Bring to a boil over medium-high heat.
  3. Add carrots, peas, and dumplings.
  4. Warm soup until flavors have melded and dumplings are cooked through, approximately 5 minutes.
  5. Add green onion just before serving, reserving some to sprinkle on top.
  6. Serve in bowls
  7. Garnish with sliced green onion, freshly chopped cilantro, and sesame oil to taste.