Japanese dumpling soup

Not all soups are created equal. This fast, flavourful meal in a bowl needs less than 10 minutes of simmering to produce an incredibly authentic-tasting broth.

Chatelaine 0

( 3 ratings )

Preparation time:
10 minutes
Cooking time:
8 minutes
Makes:
6 cups (1.5 L)
Virginia MacDonald


 
Virginia MacDonald

Ingredients

  • 1-in. (2.5-cm) piece of ginger
  • 1/2-oz (14-g) pkg dried shitake or mixed mushrooms
  • 900-mL carton chicken broth
  • 1 tbsp (15 mL) teriyaki sauce
  • 1 tsp (5 mL) dark sesame oil
  • baby bok choy or 1/2 small bok choy
  • green onions
  • 300-g pkg or 1/2 600-g pkg frozen Asian dumplings
  • 1/4 cup (50 mL) frozen peas or shelled edamame

Instructions

  • Peel ginger, then thinly slice. If mushrooms are large, break in half. Stir both in a large saucepan with broth, teriyaki and sesame oil. Bring to a boil over high heat.
  • Meanwhile, thinly slice bok choy and onions. When broth is boiling, add dumplings. Bring back to a boil. Following package directions, cook dumplings, uncovered, and stirring occasionally until done, from 8 to 12 min. Stir in bok choy, onions and peas for the last 2 min of cooking.

Nutrition (per Serving)

protein
g
fat
g
carbohydrates
17 g
fibre
g
calcium
47 mg
calories
111 

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