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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!

Dumpling Soup www.choppingsticks.com

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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