Name: Gingery Spinach and Dumpling Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: Serves 4 - Makes 11 cups
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.

Cook’s Note

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

Photograph by Antonis Achiellos

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine

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Gingery Spinach and Dumpling Soup

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