DUMPLING NOODLE SOUP RECIPE - NYT COOKING
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
Provided by Hetty McKinnon
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
LEBERKNöDELSUPPE (GERMAN LIVER DUMPLING SOUP) | RECIPE ...
Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.
Provided by Christian Ruß
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 45 minutes
Yield 4 Servings
Number Of Ingredients 13
Steps:
- Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.
- Peel and finely dice onion and mince parsley. Cut liver into smaller pieces and transfer to a food processor. Add diced bacon and mix until smooth.
- Add liver-bacon mixture, diced onion, minced parsley, dried marjoram, breadcrumbs, eggs, and soaked bread rolls to a bowl and mix until smooth. Season with salt and pepper.
- In a large pot, bring beef stock to a boil. Form quenelles from dumpling mixture and add to beef stock. Reduce heat, as the dumpling should not be boiled. Let simmer for approx. 25 min. Serve liver dumplings in the beef stock and garnish with fresh parsley. Enjoy!
Nutrition Facts : ServingSize 1 Servings, Calories 916 cal, ProteinContent 32 g, FatContent 65 g, CarbohydrateContent 49 g
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DUMPLING NOODLE SOUP RECIPE - NYT COOKING
Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.
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- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.
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LEBERKNöDELSUPPE (GERMAN LIVER DUMPLING SOUP) | RECIPE ...
Cube bread rolls and add to a bowl. Add lukewarm milk and knead by hand. Let soak until the rolls are soft.
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- In a large pot, bring beef stock to a boil. Form quenelles from dumpling mixture and add to beef stock. Reduce heat, as the dumpling should not be boiled. Let simmer for approx. 25 min. Serve liver dumplings in the beef stock and garnish with fresh parsley. Enjoy!
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