Friday, October 22, 2010

Chinese Dumpling Soup

Lots of ingredients, but a very simple soup to prepare.
Amy has been on a soup kick lately and I couldn't help but want to chef up some soup for my own kitchen and freezer.  It's so fabulous to make up a giant batch of wholesome soup and freeze it for a later date. 

Chinese Dumpling Soup (from Food Network):
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)

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. 

I added a teaspoon of sriracha to my soup and I thought it added wonderful taste and a touch of spice.  It was so hearty and warm and filling... what a fabulous easy soup.  And behold, leftovers! The big guy is an upcoming lunch and the two medium pals went straight into the freezer.

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