Japanese dumpling soup

31

PREP TIME

10 min

Makes

6 cups (1.5 L)

* PLUS Cooking time: 8 minutes
Japanese dumpling soup

Virginia MacDonald

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.


Ingredients

  • 1-in piece of ginger
  • 14-g pkg dried shitake or mixed mushrooms
  • 900-ml carton chicken broth
  • 1 tbsp teriyaki sauce
  • 1 tsp dark sesame oil
  • 1 baby bok choy , or 1/2 small bok choy
  • 2 green onions
  • 300-g pkg or 1/2 600-g pkg frozen Asian dumplings
  • 1/4 cup 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)

  • Calories
  • 111,
  • Protein
  • 5 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 3 g,
  • Fibre
  • 2 g,