Thursday, March 11, 2010

Asian Dumpling Soup

1 box (32 Oz.) Asian-flavored Chicken Broth*
2 whole Carrots, Peeled And Sliced Thinly On The Diagonal
1 bag Frozen Chinese Or Thai Dumplings (such As Pork, Chicken, Shrimp, Veggie, Etc.)
⅓ cups Mushrooms, Sliced Thinly
1 whole Scallion, Chopped
½ cups Fresh Spinach Leaves

*According to the author, Asian-flavored broth can be found next to the stocks and broths on the soup aisle or on the ethnic foods aisle of the grocery store. Liar. This Asian went to 4 different grocery stores in search of the so called "Asian Chicken Broth." I used regular chicken broth, threw in some soy sauce and a few chili pepper flakes and called it good. Apparently my Asian homing device is out of service. Also note, I think more broth would be good. *

Pour the broth into a pot and bring to a gentle boil over medium high heat. Add the carrots. Reduce heat and simmer for 2-3 minutes. Add the dumplings and mushrooms and simmer for about 8 minutes. (Do not cook the dumplings at a rapid boil or they will break open.) Add the scallion and spinach leaves and continue to simmer for about two minutes longer, or until the dumplings are heated through and the vegetables are tender enough.

I found the dumplings at Hy-Vee in the organic frozen food section. They were far too expensive. But they were the only ones I could find in my frantic 45 minute lunch break.

This wasn't a bad recipe, just not a new favorite. It would be fine occasionally. I got the original recipe from The Tasty Kitchen website, a Pioneer Woman affiliate.

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