Chinese Dumpling Soup

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 8 cups low-sodium chicken or 8 cups mushroom broth
• 1 piece fresh ginger, about 2 inches long. peeled and julienned
• 1 tablespoon soy sauce, preferably dark
• 1/4 cup rice cooking wine or 1/4 cup pale dry sherry
• 1 tablespoon balsamic vinegar
• 2 teaspoons dark sesame oil
• 1 teaspoon sugar
• 1 pinch salt
• 2 carrots, thinly sliced on the bias- about 1 cup
• 16 ounces frozen chinese dumplings, lamb, shrimp or 16 ounces chicken
• 3 scallions, thinly sliced
• 4 cups baby spinach
• chopped cilantro (optional)
• asian chili paste (optional)

Recipe

• 1 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.
• 2 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.
• 3 optional- cook the dumplings according to package directions for potstickers- serve dumplings on the side of soup.