Soup

Easy Chinese Dumpling Soup

When I say this is easy – I mean that it’s SUPER easy!  I know you’ll love it!

For Chinese New Year, my family ended up with a virus that caused fever, sore throats, and runny noses!  Woo Hoo!  Fun!  This ruined our plans of going out to eat some delicious Chinese food at Mr. Chen’s or Red Bowl off of Greensprings Hwy.  I didn’t have time to make dumplings myself so I met my family in the middle and ran to our local Chinese grocery store to pick up some things for dinner.

I knew I wanted some mushroom, garlic and ginger.  I thought this would help in making all of us feel much better!  If I had a whole chicken, I would’ve made some chicken broth with it… nothing like chicken soup to make you feel better!  I went with organic chicken broth from Sprouts instead.

I chopped up some onion, peeled garlic and cut up chunks of ginger – added mushrooms and baby bok choy – the house smelled AMAZING!

Dumpling Soup www.choppingsticks.com

One ingredient I added was a pho Hua spice bag.  We bought it at the Chinese grocery store so we could add it to our soup when we made noodle bowls.  I love the fragrant spices that are in the spice bag.  It’s so super delicious.

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I bought some frozen dumplings from the Chinese grocery store.  Now I agree that homemade is SO much better, but in a pinch, the frozen dumplings are perfect!  I am a busy mom so frozen satisfies the family but when I have time, I love to treat them to homemade dumplings!  My mom’s are always so much better than mine so it’s especially delicious when she makes them.  My kids love Wai Puo’s cooking!

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Easy Chinese Dumpling Soup

Ingredients

  • 2 tbsp vegetable oil
  • 1 medium onion, chopped
  • 2 large garlic cloves, sliced
  • 2 cups of oyster mushrooms, fresh and chopped
  • 6 bunches of baby bok choy, chopped into bite size pieces
  • 1 box of organic chicken stock (48oz)
  • 1" piece of ginger, skin removed
  • 1 bag of pho Hoa, Vietnamese Special Spice (find at Chinese Grocery)
  • 2 bags of frozen Chinese dumplings
  • 1/4 cup soy sauce
  • 1/2 tsp black pepper
  • Salt to taste

Instructions

  1. Add oil to a hot soup pot or dutch oven. Saute Onion for 3 minutes. Be careful not to burn.
  2. Add garlic to the onion and stir until you can smell the garlic cooking. Immediately add the bok choy to the pot. Cook for about 3 minutes.
  3. Add the oyster mushrooms to the pot. Stir and cook for another 3 minutes. Season with pepper.
  4. Pour the box of organic chicken stock into the pot and add another 2 cups of water (you want all of the ingredients to be submerged in stock!). Add the bag of pho Hoa and the block of ginger to the soup and let it come to a boil on medium-high heat.
  5. Once the stock comes to a rolling boil, add both bags of frozen dumplings to the soup. You may need to add some more hot water if the dumplings are not covered in soup.
  6. Let the soup come to a boil Once it comes to a boil, add enough cold water to stop the soup from boiling (about 1.5 cups cold water). Do this process three times.
  7. Once the soup comes to a boil the fourth time, turn down to low and add 1/4 cup of soy sauce and let simmer. Taste to check flavoring - you may need to add more soy sauce or salt. You can also add some sambal oelek to the soup. I add it to my bowl when serving because my kids don't like it too spicy.
  8. Garnish with fresh lime juice, cilantro, fresh green chopped jalapenos and/or chopped green onions, optional. Enjoy!
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Beef Vegetable Soup

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When the weather gets cooler and the leaves begin to turn to gold, you realize it’s time for some good hearty soup.  I cannot, for the life of me, eat hot soup in the summer.  It may be because it’s Alabama weather – hot, humid, and unbearable.  So eating hot soup in the summer is a no go for me.  I look forward to the cooler weather that September and October brings because it means football and beef vegetable soup.

This beef vegetable soup recipe makes a large pot – some for now… some for later!  We are a family of five so we don’t really have a lot for later – which is perfectly fine for me.  The first time I had this beef vegetable soup was at Nick’s mom and dad’s house (we call them Mem and Pop).  Mem usually makes this soup when she makes chili – that way we have a choice at dinner.  To be honest, we eat both.  It’s too good to pass up.  I typically make cornbread to eat with soup but today, I was lazzzzyyyyyyy.  The topping for lazy bones is oyster crackers.  You’re welcome family!

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Not sure if your family loves oyster crackers like my family does – they eat handfuls at a time!  I mean really!  Would you like some soup with your crackers?  I came home from work, hung up my purse, walked into the living room to cuddle Cash, and he was nowhere to be found.  He left behind evidence though…. an empty bag of oyster crackers with crumbles all over the couch.  ALL OVER!  Dude!  I found him under the dining room table with all that was left of the crackers in his tiny hand.

Beef and Vegetable Soup www.choppingsticks.com

Satisfying dinner that makes everyone in the family happy!  Wellllllll – almost everyone happy.  My little picky guy who freaks out at the sight of SO MANY VEGGIES was unsure about this dinner.  I convinced him to eat some though…. you know… Santa is watching.  It kinda worked.  Enjoy!

Beef Vegetable Soup

Ingredients

  • 2 lbs of lean hamburger meat
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 Tbsp garlic powder
  • 2 tsp oregano
  • 2 tsp chili powder
  • 28 oz whole tomatoes
  • 1 large onion, sliced
  • 2 cloves garlic, chopped
  • 32 oz beef broth
  • 30 oz frozen soup veggies (my favorite has potatoes and okra included - Publix brand)
  • Parsley, handful chopped finely

Instructions

  1. Brown hamburger meat. Season the hamburger meat with salt, pepper, garlic powder, oregano and chili powder. When cooked through, drain fat off of meat.
  2. In a large stock pot, add cooked and seasoned hamburger meat, hand crushed whole tomatoes with juice, onion slices, chopped garlic, beef broth and frozen vegetables.
  3. Add more water to cover vegetables if the broth is not enough. Add chopped parsley and stir together.
  4. Turn heat on high until soup boils, then turn to low heat to simmer for 30 minutes so the frozen vegetables can cook through. Taste the soup and then add salt and more pepper to taste. You don't want to over salt!
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