Dumpling Soup

 

You may have seen this recipe floating around Facebook and I gotta tell ya, it's become one of my family's absolute favorite meals.  I've tweaked it to fit our family's preferences and it's definitely a winner.  The broth is to die for.  And what I really love about it is that I've found that you can throw pretty much any veggies you have in it and it will turn out beautifully.  I make a HUGE stock pot full of this soup so that we can eat on it for lunches thoroughout the week so if you want to make a smaller batch, feel free to decrease the ingredient amounts.

1 bag frozen Bibigo dumplings (I use the whole Costco size bag)

chicken broth (as much as your family will eat)

sesame oil

garlic powder

dried or fresh chives, chopped

soy sauce

fresh veggies of your choosing, I use a head of sliced cabbage, several chopped zucchini and/or yellow squash, chopped onion, sliced mushrooms, sometimes some shredded carrots, fresh sliced garlic

Start with as much chicken broth as you'd like in a large stock pot and bring to a boil.  

Meanwhile chop/slice all of the veggies you'd like to use.

Once the broth is boiling season with garlic powder, ginger powder, sesame oil, and soy sauce.  For a huge stock pot I use a couple teaspoons of garlic powder, about half a cup of soy sauce, and just a small drizzle of sesame oil.  Sesame oil is very potent so a small amount does the trick.

Add the veggies and frozen dumplings.

Bring back to a boil, reduce heat and simmer for 10-15 minutes or until the dumplings are cooked through.

Taste your broth and adjust the seasonings as necessary.  I usually end up adding a bit more soy sauce.

Serve with fresh or dried chives.