Gingery Spinach and Dumpling Soup
- Level: Easy
- Yield: Serves 4 - Makes 11 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 89
- Total Fat
- 3
- Saturated Fat
- 0
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 6
- Cholesterol
- 45
- Sodium
- 567
- Total: 35 min
- Prep: 15 min
- Cook: 20 min
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.