Sunny's Easy Hot & Sour Soup with Steamed Dumplings
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1072
- Total Fat
- 62
- Saturated Fat
- 21
- Carbohydrates
- 20
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 100
- Cholesterol
- 302
- Sodium
- 1157
- Total: 50 min
- Active: 30 min
Ingredients
4 cups chicken broth
1/4 cup ponzu (soy sauce is fine here, but ponzu is better)
1 tablespoon grated fresh ginger (use a rasp)
1 tablespoon honey, plus more to taste
1 tablespoon sambal oelek or chile garlic sauce
2 cloves garlic, grated on a rasp
2 scallions, thinly sliced, white and green parts separated
1/4 cup unseasoned rice wine vinegar
2 tablespoons cornstarch
16 frozen pork dumplings, steamed according to package instructions (see Cook's Note)
1/2 teaspoon toasted sesame oil
Fresh cilantro leaves, optional
Lime wedges, for spritzing
Directions
- In a large pot on medium-high heat, add the broth, ponzu, ginger, honey, sambal or chile garlic sauce, garlic and scallion whites. Stir and taste immediately; if needed, add a bit more honey to balance. Bring to a boil, then reduce the heat to maintain a simmer. Cook for about 15 minutes to allow the ginger and garlic to soften and the soup to steep in the flavors.
- In a small bowl, whisk the vinegar and cornstarch until smooth. Raise the heat of the soup and add the cornstarch-vinegar slurry. Whisk until the soup slightly thickens, within a minute or two.
- Divide the dumplings among 4 bowls and ladle the soup over the dumplings. Garnish each with the scallion greens, a few drops of sesame oil and the cilantro leaves, if you like. Serve hot with a spritz of lime.
Cook’s Note
To prevent your dumplings from sticking to the steamer, line the steamer with parchment, then use a skewer to poke holes through the parchment, lining up with the holes in the basket to allow the steam to move around.