Soup’s On!

As I mentioned yesterday, I recently made some Chinese dumpling soup.

The idea came to me while I was thinking of ways to cook the homemade dumplings I made.

Boiling is an option, so I thought boiling in some broth would make a tasty soup! After picking up just a few ingredients from the market...

...I was ready to get started. First, I poured hot water over 6 shiitakes to rehydrate them. According to the package, they need to soak for about 30 minutes.

I flavored the vegetable broth with a couple tablespoons of low sodium soy sauce, a 1 inch piece of fresh ginger, and the green tops of about 5 scallions.

When researching how long to boil frozen dumplings, I kept turning up this method:

• bring water (or broth) to a boil
• add dumplings and bring back up to a boil
• once boiling, add a cup of cold water (or broth) and bring back up to a boil
• repeat the last step 1-2 more times

I like this method because you can use the same instructions no matter how many dumplings you are making. And it works for freshly made or frozen dumplings - since the frozen ones are colder, you will automatically adjust the cooking time because it will take longer to bring the water/broth back up to a boil once they've been added. Apparently this method is also good because the dumplings don't spend much time in rapidly boiling water, which could tear the delicate wrappers.

After my dumplings were cooked in the seasoned broth, I moved them off of the heat. Note: This would be a good time to fish out the piece of ginger...I forgot that part and found it later by biting into it while eating my soup. (It's edible, just very strong.) Then I chopped the shiitakes (remove the stems - they are very woody) and added them to the soup.

Before serving, I put a small handful of raw spinach into the bottom of the bowl. Then I ladled the hot soup over it, which left it slightly wilted. Boiling it with the broth would have overcooked it and turned the broth green. I then topped the soup with another tablespoon or so of chopped scallion tops. It gave it a nice fresh flavor!

I really liked this soup. It reminded me of the wonton soup my family enjoyed at our favorite restaurant while growing up. Not gonna lie, while I was slurping it up I thought, "That's it. I'm going to have a soup party and I'm going to serve this. People will love it."

The deal was sealed when Kate called me at work the next day:

"This soup is really good!"

"I'm glad you like it! It was pretty easy to make, too."

"YOU MADE THIS?!?!"

*blush* "Yep. Those are the dumplings I made the other day."

"You made the dumplings, too?!"

"Marry me."

Chinese Dumpling Soup

serves 2

Ingredients:

• 2 c vegetable broth
• 2 c cold water (or additional vegetable broth)
• 2 Tbs low sodium soy sauce
• 1 inch piece of fresh ginger (about 1 Tbs)
• 6 scallions thinly slice, green parts only - reserve 1 for garnish
• 6 dumplings (fresh or frozen)
• 6 shiitake mushrooms (if dried, reconstitute according to package instructions)
• 2 handfuls of fresh spinach (about 1 c)

Directions:

• Bring broth, soy sauce, 5 scallions, and ginger to a boil.
• Carefully add dumplings to broth, and bring back up to a boil.
• Once boiling, add about 1 c water or broth and bring back up to a boil.
• Repeat last step 1-2 times, until dumplings are cooked.
• Remove from heat and fish out the piece of ginger.
• Remove woody stems from the shiitakes and dice. Add to soup.
• Place 1 small handful of spinach in the bottom of 2 bowls.
• Ladle soup into bowls, dividing dumplings evenly.
• Sprinkle remaining scallion greens on top of soup and enjoy!