Chinese Dumpling Soup

Total Time:
40 min
Prep:
20 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 8 cups low-sodium chicken broth
  • 1 2 -inch piece fresh ginger, peeled and julienned
  • 1 tablespoon soy sauce, preferably dark
  • 1/4 cup Chinese Shaoxing rice wine, dry sherry or white vermouth
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • Kosher salt
  • 2 carrots, thinly sliced (about 1 cup)
  • 1 pound frozen Chinese dumplings, pork or shrimp (about 24)
  • 3 scallions, white and green parts, thinly sliced
  • 4 cups baby spinach
Directions

Bring the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar and a pinch of salt to a boil in a soup pot over high heat. Lower the heat and simmer about 10 minutes. Add the carrots and cook until just tender, about 5 minutes.

Add the dumplings and cook until just tender, about 3 minutes. Stir in the scallions and spinach and cook until wilted, about 1 minute.


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