Gingery Spinach and Dumpling Soup

Getting reviews...
This speedy recipe pairs frozen Chinese dumplings with a soy, ginger and sesame-infused chicken broth. Scallions and spinach add additional flavor and a hit of green.
  • Level: Easy
  • Total: 35 min
  • Prep: 15 min
  • Cook: 20 min
  • Yield: Serves 4 - Makes 11 cups
Share This Recipe

Ingredients

Directions

  1. 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. 
  2. 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.