Empty My Fridge
Hot & Sour Dumpling Soup
Ingredients
- Sesame oil2 tbsp
- Scallion · thinly sliced4
- Garlic · minced4
- Chicken stock4 cups
- Soy sauce6 tbsp
- Rice wine vinegar3 tbsp
- Fish sauce1 tbsp
- Chili oil1 tbsp
- Store-bought dumplings12–14
- Bok choy1 cup
- Lime
Instructions
- Heat the sesame oil in a medium pot over medium heat. Add the spring onions and garlic and cook 1-2 minutes, until fragrant.
- Pour in the stock, then stir in the soy sauce, vinegar, fish sauce and chilli oil. Bring to a gentle boil.
- Add the dumplings and the green vegetables if using. Simmer 5-7 minutes, until the dumplings are cooked through and the greens have wilted.
- Taste and adjust with more soy sauce, vinegar, fish sauce or chilli oil if needed.
- Put the spinach in the bowls, ladle the soup over, squeeze in the juice of 2 limes, and top with the reserved spring onions, a drizzle of chilli oil and sesame seeds. Serve warm.
Summarized from Foodies of South Africa's video. Watch it for the details.
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