Recipes and Cooking Ethnic Food Asian Mandu-Guk (Korean Dumpling Soup) Be the first to rate & review! Pair this tasty soup with home-cooked dumplings for a cozy meal. By Diana Kuan Published on March 10, 2023 Print Rate It Share Share Tweet Pin Email Photo: Kelsey Hansen Total Time: 40 mins Servings: 4 Jump to Nutrition Facts Jump to recipe Mandu-guk, or Korean dumpling soup, uses kitchen staples to create a delicious soup that you can add to your weekly dinner rotation. Shiitake mushrooms add a savory weight to your soup, plus some healthy anti-inflammatory properties, and pair well with nutty peanut oil. Ribbons of cooked eggs and nori make exciting garnishes as a final step. While this soup can be eaten alone or as a side dish, we recommend pairing it with our Korean Tofu and Kimchi Mandu for a nutritious and comforting meal. After all, you can't go wrong with adding simmering dumplings to this rich, shiitake-infused soup. While our Korean Tofu and Kimchi Mandu is a vegan recipe, please note that mandu-guk has both fish sauce and eggs, making it vegetarian, not vegan. To make it vegan, substitute fish sauce for extra soy sauce or some shredded nori to get fish sauce's distinct umami flavor. As for the eggs, you can leave them out entirely or substitute them with some slices of cabbage to keep the varied texture and flavor palette of mandu-guk. No matter how you make it, you're guaranteed a warm and hearty dumpling soup that will fill you up on a chilly night. Ingredients 1 oz. dried shiitake mushrooms 1 small onion, sliced 2 medium (4-1/8" long) green onions, white parts cut into 2-inch lengths and green parts thinly sliced for garnish 3 garlic cloves, smashed 2 Tbsp. soy sauce 1 Tbsp. toasted sesame oil 1 Tbsp. fish sauce 1 to 2 Tbsp. peanut oil or vegetable oil 2 eggs, slightly beaten 12-15 piece boiled Korean Tofu and Kimchi Mandu 1 sheet nori, cut into ¼- to ½-inch-thick strips Directions In a large pot bring 2 qt. water to boiling. Add dried shiitake mushrooms, onion, white parts of green onions, and garlic. Reduce heat. Simmer, uncovered, 30 minutes. Test Kitchen Tip: You can use purchased broth for this recipe. Skip Step 1 and substitute 5 cups vegetable broth or mushroom broth. Stir in soy sauce, sesame oil, and fish sauce. Season with salt if desired. Keep broth simmering. Add enough of the oil to a large nonstick skillet to coat the bottom. Heat over medium-low. When hot, add eggs to pan and spread evenly. Cook until eggs have begun to set, 1 to 2 minutes. Fold eggs in half like an omelet; press down with a spatula. Flip eggs; cook until done, 1 to 2 minutes. Carefully slide egg portion onto a cutting board and cut into very thin strips. Add boiled Korean Tofu and Kimchi Mandu to the simmering broth; heat through. Divide broth and mandu among bowls. Top with sliced eggs, nori, and thinly sliced green parts of onions. Rate it Print Nutrition Facts (per serving) 431 Calories 27g Fat 28g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 431.3 % Daily Value * Total Fat 27.5g 35% Saturated Fat 6.8g 34% Cholesterol 133.8mg 45% Sodium 1433mg 62% Total Carbohydrate 28.1g 10% Dietary Fiber 2.2g 8% Total Sugars 2.2g Protein 19g Vitamin D 0.8mcg 4% Vitamin C 5mg 25% Calcium 107.3mg 8% Iron 3.1mg 17% Potassium 469.9mg 10% Fatty acids, total trans 0.3g Vitamin D 31.9IU Alanine 1g Arginine 1.2g Ash 5.2g Aspartic acid 1.6g Caffeine 0mg Carotene, alpha 4.2mcg Choline, total 107.2mg Copper, Cu 0.5mg Cystine 0.3g Energy 1805kJ Fluoride, F 0.3mcg Folate, total 72.3mcg Glutamic acid 3.5g Glycine 0.8g Histidine 0.6g Isoleucine 0.8g Leucine 1.4g Lysine 1.2g Methionine 0.4g Magnesium, Mg 54.5mg Manganese, Mn 0.6mg Niacin 5.4mg Phosphorus, P 234mg Pantothenic acid 2.5mg Phenylalanine 0.8g Phytosterols 66.4mg Proline 1.1g Retinol 42.8mcg Selenium, Se 33.9mcg Serine 0.9g Theobromine 0mg Threonine 0.8g Vitamin E (alpha-tocopherol) 1.3mg Tryptophan 0.2g Tyrosine 0.6g Valine 1g Vitamin A, IU 343.3IU Vitamin A, RAE 52.7mcg Vitamin B-12 0.9mcg Vitamin B-6 0.4mg Vitamin K (phylloquinone) 31.7mcg Water 116.5g Zinc, Zn 3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.