Empty My Fridge
Dumpling Soup
Ingredients
- Dumplings- I've used frozen veggie dumplings12–16
- Shiitake mushroom · sliced11 oz
- Enoki mushroom5 oz
- Onion · diced1
- Garlic · diced4
- Ginger · diced½ inches
- Sesame oil1 tbsp
- Vegetable broth4 cups
- Soy sauce2 tbsp
- Bok choy3
- Chili flake · flakes1 tsp
- Olive oil1 tbsp
- Salt
- Black pepper
- Scallion · sliced
Instructions
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent. Add the garlic and ginger and stir for a few minutes.
- Add the sliced shiitake mushrooms. When they start to brown, add the sesame oil, a pinch of salt and black pepper, and sauté for a few minutes.
- Pour in the vegetable broth and 3 cups water, add the soy sauce, and bring to a boil. Reduce to low, cover and simmer for 10 minutes.
- Trim the bottoms of the baby bok choy, separate the leaves, and add them to the pot with the enoki mushrooms and dumplings.
- Simmer until the dumplings are cooked according to package directions (usually 2-3 minutes). Serve in bowls topped with sliced green onions.
Summarized from Cooking With Ayeh's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionMushroomShiitake mushroomBok choyEnoki mushroom
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