Dumpling Soup (Print Version)
# Ingredients:
01 -
12 to 15 frozen Asian dumplings.
02 -
Around 1 quart of chicken or veggie broth.
03 -
1 tablespoon of soy sauce.
04 -
1 tablespoon of sesame oil.
05 -
2 teaspoons of freshly grated ginger.
06 -
2 garlic cloves, finely chopped.
07 -
A couple of green onions, diced (2 to 3).
08 -
Half a cup of sliced mushrooms.
09 -
A half cup of spinach or baby bok choy.
10 -
1 tablespoon of rice vinegar.
11 -
Salt and pepper to your liking.
12 -
1 teaspoon of chili oil.
# Instructions:
01 -
Warm the sesame oil over medium heat. Cook the garlic and ginger for about a minute. Stir in the broth, soy sauce, and rice vinegar. Let everything gently simmer for 5 to 10 minutes.
02 -
Drop the dumplings into your simmering broth. Let them cook for 5 to 7 minutes, or until they rise to the surface.
03 -
Toss in the mushrooms and spinach during the last 2 minutes of cooking.
04 -
Season as needed. Top with green onions and a drizzle of sesame oil for garnish.
# Notes:
01 -
You can make this vegetarian by sticking to veggie broth.
02 -
Feel free to swap in any veggies you like best.