Chinese Dumpling Soup

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READY IN: 35mins
SERVES: 4
YIELD: 11 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 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)
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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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