Easy Dumpling Soup
A delicious jazzed-up chicken broth with shiitake mushrooms, carrots, and snow peas. Seasoned with soy sauce, rice vinegar, oyster sauce, brown sugar, and miso paste.
Equipment
- Stockpot
- Bowls
- Ladle
- knife
- cutting board
Ingredients
- 6 cups chicken broth
- 1 yellow onion, sliced
- 3 garlic cloves sliced
- 2 inch-sized fresh ginger, peeled and sliced
- 1 medium sized carrot, peeled and sliced
- 3 tablespoons soy sauce, add more to taste
- 2 tablespoons rice vinegar
- 3 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 2 tablespoons sweet light miso paste
- 1 teaspoon salt
- 1/2 teaspoon red chili pepper flakes
- 1 cup snow peas, trimmed and sliced
- 1 cup shiitake mushrooms, cleaned sliced
- 1 packaged of your favorite frozen dumplings
Instructions
- Place 6 cups of chicken broth in a stockpot. Simmer over medium-high heat for 5 minutes or until boiling.
- Add the onion, garlic, ginger, and carrot, then stir. Add the seasonings, soy sauce, rice vinegar, oyster sauce, brown sugar, miso paste, salt, and pepper, and stir to combine. Simmer for 5 minutes.
- Add snow peas, shiitake mushrooms, and frozen dumplings. Stir, lower the heat, cover, and simmer for 7 minutes or until the dumplings cook through.
Notes
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