Photo: Chinese Dumpling Soup Recipe
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.
Weeknight Dinners - FN Magazine 4/2/2008
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By makichandes_8212256
Northern MI
on January 23, 2012
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Just made this yesterday for Chinese New Year! So good, everyone loved the broth especially! Very quick and easy to make. Definitely a tradition maker here!
By Jeannpaul7
on January 21, 2012
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Absolutely delicious. My children scraped the pot clean. Not a drop was left.
Do not skimp on the ginger and be sure to use the chili-garlic paste or sriracha. I served it with a simple green salad and it was so tasty, Simply a wonderful soup for a cold winter night!
By MrAtheistQueen
Everett, WA
on December 06, 2011
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Though delicious, it really calls for too much ginger for my taste. I made it a second time with half as much ginger, and it tasted just like soup from a real Chinese restaurant! So, going light on the ginger is really the way to go!
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