Chinese Dumpling Soup
Serves:
4
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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
