We made this last night for Paul’s 72nd birfday, and it was 100% delish. I even stepped up my grommet level and poured the excess broth from the bowls back into my tupperware to keep. Nat and Molly then told me they can’t wait to come visit me when I’m old because if I’m doing creepy stuff like that now I’ll probably hit record high levels of insane in my old age. Moral of the story: this broth is the shiz, it’s super easy, and it’s even better the day after, so make some.
8 cups low-sodium chicken or mushroom broth
1 2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1 tablespoon soy sauce, preferably dark
1/4 cup Shaohsing rice cooking wine or pale dry sherry (I used white wine and it was a totally acceptable sub)
1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
2 teaspoons dark sesame oil
1 teaspoon sugar
Pinch of salt
2 carrots, thinly sliced on the bias- about 1 cup
24 frozen Chinese dumplings, pork, shrimp, or 1 pound package
3 scallions (white and green parts), thinly sliced
4 cups bag baby spinach
chopped cilantro (optional)
Asian chili paste (optional)
- Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
This recipe is from The Food Network. We used less spinach than called for and made extra broth because I am a soup-addict, so portion accordingly. We also had to go to the Pet Store (see Freshrita post if you don’t know what I’m talking about) to get dumplings, but it was well worth it. Cabbage, pork & mushroom dumplings are never a bad idea.