Quick Asian Dumpling Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
2 tablespoons frying oil
02 -
7 ounces (200g) cremini mushrooms, thinly sliced
03 -
1/4 broccoli head, cut into small florets
04 -
1 large carrot or 2 medium, cut into matchsticks
05 -
2 green onions, white and green parts separated and thinly sliced
06 -
4 cloves garlic, grated
07 -
1-inch (3cm) piece of ginger, peeled and grated
08 -
Pinch of red pepper flakes, or to taste
→ Soup base & seasonings
09 -
8 cups chicken broth
10 -
24 oz package (680g) store-bought dumplings (frozen chicken Gyoza recommended)
11 -
3 tablespoons soy sauce
12 -
2 tablespoons toasted sesame seed oil
# Instructions:
01 -
Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel and grate ginger and garlic, and thinly slice green onions (keep white and green parts separate).
02 -
Heat oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.
03 -
Add garlic, ginger, and red pepper flakes, cook for a minute.
04 -
Add broth and bring to a boil. Reduce heat and simmer for 5 minutes.
05 -
Add your dumplings and cook according to package instructions (typically about 3 minutes of simmering).
06 -
Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.
# Notes:
01 -
If planning to store leftovers, cook dumplings separately and add them just before serving to prevent them from becoming too soft or disintegrating.