Description
Chinese Dumpling Soup is a comforting, flavorful dish from the heart of Chinese cuisine. It features tender dumplings filled with a mixture of meat or vegetables floating in a rich, savory broth infused with the warm notes of ginger, scallions, and soy sauce.
Ingredients
Scale
- 4 cups chicken stock, low-sodium
- 1 slice fresh ginger root, peeled (1/4-inch thick)
- 1 Tbsp ginger-infused rice vinegar (non-alcoholic substitute)
- 2 Tbsp dark soy sauce
- Kosher salt, to taste
- Fresh black pepper, to taste
- 24 frozen dumplings (chicken or vegetable filling), do not defrost
- Hoisin sauce, for garnish (optional)
Instructions
- Preparation: Gather all your ingredients. Slice the scallions and peel the ginger root.
- Cooking: In a 3-quart saucepan, combine the chicken stock, ginger root, scallions, ginger-infused rice vinegar, and dark soy sauce. Bring the mixture to a boil over medium-high heat.
- Blending: Once boiling, reduce the heat to low and let the soup simmer for about 10 minutes to allow the flavors to meld together.
- Final Touches: Adjust the seasoning of the soup with salt and pepper to taste. Add the frozen dumplings into the simmering soup. When the soup returns to a boil, reduce the heat to low and let the dumplings cook for 5 minutes.
- Serving: Carefully divide the soup evenly into serving bowls. Drizzle a bit of hoisin sauce over the dumplings for added flavor.
Notes
Use your favorite type of dumplings, either homemade or store-bought. Keep them frozen until ready to use to maintain their shape. If using store-bought broth, a low-sodium version is recommended for better control over the saltiness of the soup.
- Prep Time: PT10M
- Cook Time: PT15M
- Category: Soup Recipes
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 850 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 40 mg