Chinese Dumpling Soup

Serves: 4

Using dumplings from the freezer section makes this an easy weeknight dish . It was simple to make, flavoursome and a lovely, light broth.


Prep Time:
Cook Time:
Total Time:

Ingredients:

8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger , peeled and julienned or cut into match sticks
1 tablespoon soy sauce , preferably dark
1/4 cup shaohsing rice cooking wine or pale dry sherry
1 tablespoon balsamic vinegar /or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
pinch of salt
2 carrots , thinly sliced on the bias- about 1 cup
24 frozen chinese dumplings, pork, shrimp , or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
asian chili paste (optional)

Directions:

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.

Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.


Source: foodnetwork.com


blog comments powered by Disqus