Asian Dumpling Soup (Print)
Savory soup loaded with frozen dumplings, fresh veggies, and mushrooms in a hearty broth.
# Ingredients:
01 -
6 cups of broth, low in sodium.
02 -
2 large spoons of olive oil.
03 -
8 oz. of sliced mushrooms.
04 -
One big carrot, shredded into strips.
05 -
A couple of scallions, chopped.
06 -
Four garlic cloves, finely chopped.
07 -
2 tablespoons of freshly grated ginger.
08 -
1 teaspoon of rice-based vinegar.
09 -
3 tablespoons of soy sauce.
10 -
Half a teaspoon of sugar.
11 -
3 baby bok choy, cut in quarters.
12 -
A pack of frozen potstickers (24 oz.).
13 -
2 tablespoons of sesame oil.
# Steps:
01 -
Heat up the oil, and sauté carrots, mushrooms, and the white part of the scallions for about 5 minutes until softened.
02 -
Add the garlic and ginger to the pot and cook everything for about 60 seconds.
03 -
Pour in the broth, soy sauce, vinegar, and sugar. Heat until bubbling.
04 -
Toss in bok choy and potstickers, and let it all cook gently for another 5 minutes.
05 -
Take it off the heat, stir in sesame oil, and sprinkle with the green parts of scallions.
# Notes:
01 -
Keep the heat low for gentle bubbling.
02 -
Add miso if you'd like an extra kick of umami.