Mushroom Dumpling Broth (Print Version)
# Ingredients:
→ Base
01 -
2 scallions, separate the greens and whites
02 -
2 large spoonfuls of olive oil
03 -
4 garlic cloves, finely chopped
04 -
8 ounces of shiitake or cremini mushrooms, sliced up
05 -
1 big carrot, julienned
06 -
2 tablespoons of freshly grated ginger
→ Soup
07 -
3 tablespoons of soy sauce
08 -
6 cups of low-sodium veggie or chicken broth
09 -
A tiny pinch of sugar (1/2 teaspoon)
10 -
1 teaspoon of rice vinegar
11 -
24 ounces of frozen dumplings
12 -
3 baby bok choy, quartered lengthwise
13 -
2 spoonfuls of toasted sesame oil
# Instructions:
01 -
Warm up the oil, toss in the mushrooms, carrots, and the white parts of scallions. Stir and cook until softened, about 5 minutes.
02 -
Add the minced garlic and grated ginger. Stir constantly for a minute until they smell amazing.
03 -
Pour in the broth, mix in soy sauce, vinegar, and sugar. Bring it all to a boil before adding bok choy and the frozen dumplings.
04 -
Let it simmer for 5 minutes. Taste and add a little salt if you’d like. Turn off the heat and mix in sesame oil before serving.
# Notes:
01 -
Great toppings: chili crisp, sesame seeds, furikake, or some red pepper flakes for a kick