Chinese Dumpling Soup

I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!

Ready In:
35mins
Serves:
Yields:
Units:

ingredients

  • 8 cups low-sodium chicken or 8 cups mushroom broth
  • 1 piece fresh ginger, about 2 inches long. peeled and julienned
  • 1 tablespoon soy sauce, preferably dark
  • 14 cup rice cooking wine or 1/4 cup pale dry sherry
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon sugar
  • 1 pinch salt
  • 2 carrots, thinly sliced on the bias- about 1 cup
  • 16 ounces frozen chinese dumplings, pork, shrimp or 16 ounces chicken
  • 3 scallions, thinly sliced
  • 4 cups 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.
  • Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.
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@WhittySmith
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@WhittySmith
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"I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!"
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  1. WhittySmith
    I found this recipe on foodnetwork.com and wanted to submit it here. It looks absolutely delicious. I plan to try it soon!
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