Thursday, March 24, 2011

Thursday Edibles - Dumpling Soup

This soup is so easy to make and so delicious!  You can taste each and every ingredient.  It has quickly become one of our favorites!  I found the recipe in Food Network magazine, and modified it slightly.

Active time: 25 minutes

Ingredients
4 cups chicken broth (or 4 cups + Better than Bullion concentrated paste - that's all I ever use!)
1/4 pound thick-sliced ham, diced
2 tablespoons dry sherry or Chinese rice wine
1 tablespoon sugar
1 1-inch piece ginger, peeled and thinly sliced
4 3-inch strips orange zest
salt and pepper to taste
2 scallions, sliced
1 cup sliced mushrooms (shiitaake, oyster, cremini, a mix of all three, or any other type you like)
2 carrots, peeled and thinly sliced
2-3 napa cabbage leaves or bok choy leaves, thinly sliced
24 frozen meat or vegetable dumplings or pot stickers
Soy sauce, for drizzling (optional)

Preparation
1.  Combine 2 cups of water, the broth, ham, sherry, sugar, ginger, orange zest, salt and pepper to taste in a large pot.  Cover and bring to a boil over high heat.  Add the scallion whites, mushrooms and carrots.  Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.

2.  Add the cabbage or bok choy, dumplings and scallion greens.  Cover and cook until the dumplings are soft and headed through.  Add a drizzle soy sauce to each bowl when serving, if desired.

3 comments:

  1. wow..i feel like eating now,the soup looks healthy will try and see if i can cook mine.thanks for sharing.

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  2. Oh this looks so good, I've been wanting a good easy soup recipe. Going to try it very soon, thanks!

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  3. This soup does look for tempting! Just came across this blog...love this blog, and your pics are amazing! Will add this to my favourites!

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