Chinese Dumpling Soup

Total Time:
35 min
Prep:
15 min
Cook:
20 min

Yield:
Serves 4 - Makes 11 cups
Level:
Easy

CATEGORIES
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.

Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

Photograph by Antonis Achiellos

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Healthy International Recipes