Japanese dumpling soup
118
- Prep Time10 min
- Total Time10 min
- Makes6 cups (1.5 L)
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 5g, Carbohydrates 17g, Fat 3g, Fibre 2g.
