CHINESE VEGGIE SOUP RECIPE RECIPES

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GINGERY SPINACH AND DUMPLING SOUP RECIPE | FOOD NETWORK ...



Gingery Spinach and Dumpling Soup Recipe | Food Network ... image

This speedy recipe pairs frozen Chinese dumplings with a soy, ginger and sesame-infused chicken broth. Scallions and spinach add additional flavor and a hit of green.

Provided by Food Network Kitchen

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield Serves 4 - Makes 11 cups

Number Of Ingredients 14

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)

Steps:

  • 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. 

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