Updated: Jan 14
Simple + Delicious
Asian Dumpling Soup
Prep Time 10 minutes
Cook Time 10 minutes
Keeps in the fridge for 4-5 days
Can be made vegatarian
One of the simplest, healthiest soups I’ve made in a long time. It’s snowing here in Dallas today, and I was feeling a bit under the weather. And, this hit the spot!
It does require what might be considered specialty items, so be sure and check over the ingredients list and add them to your shopping list ahead of time.
What You'll Need
2 Tbsp of sesame oil
4 garlic cloves, diced
1 medium piece of fresh ginger, peeled and minced
4 cups of chicken broth (use vegetable broth for vegetarian)
2 cups of mushroom broth
1/4 cup of tamari
1/2 cup of frozen edamame beans
1 carrot, grated
Salt to taste
1 bag of Chef One dumplings, your choice of flavor (I like the Kale and Chicken!)
2 cups of baby spinach
Black sesame seeds
1/2 cup chopped green onions
* Pour the sesame oil into a medium sized soup pot. Add the garlic and the ginger and cook over medium heat for about 5 minutes.
* Add the broths, edamame, carrot, tamari, and salt. Bring to a boil and allow to boil for about 1 minute.
* Add the dumplings and then boil for 3-4 minutes, just until the dumplings begin to get bigger (they start to expand out a little bit like balloons).
* Remove from heat.
* Add the spinach and stir into the soup mixture.
* Top with green onions and sesame seeds.
* Serve hot and enjoy!