Chinese dumpling soup
Votes: 2
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 89, total fat 3 G., saturated fats 0 G., proteins 6 G., carbohydrates 8 G., fiber 2 G., cholesterol 45 mg, sodium 567 mg, sugar 3 G.
Calories 89, total fat 3 G., saturated fats 0 G., proteins 6 G., carbohydrates 8 G., fiber 2 G., cholesterol 45 mg, sodium 567 mg, sugar 3 G.
A simple and quick, warming Chinese soup, infused with the aroma of ginger, made with Chinese dumplings in a chicken or mushroom broth. It also includes carrots and spinach. The dumplings are cooked directly in the soup just before serving, but you can boil them separately if desired, especially if you're making the soup in advance. Serve sprinkled with fresh cilantro and chili sauce.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 8 cups lightly salted chicken or mushroom broth
- 5 cm ginger root, peeled and cut into strips
- 1 tbsp soy sauce, preferably dark
- 1/4 cup Shaoxing wine or dry sherry
- 1 tbsp balsamic vinegar or 2 tbsp black vinegar
- 2 tsp. dark sesame oil
- 1 teaspoon of sugar
- A pinch of salt
- 2 carrots, thinly sliced on the diagonal, about 1 cup
- 24 frozen Chinese pork or shrimp dumplings (or a 450g package)
- 3 green onions, thinly sliced
- 4 cups small spinach
- Chopped cilantro (optional)
- Asian chili paste (optional)
We recommend
Recipes with similar ingredients: carrot, ginger root, dumplings, spinach, red wine, sherry, green onions, cilantro, balsamic vinegar
Cooking the dish according to the recipe:
- Combine the broth, ginger, soy sauce, wine, vinegar, sesame oil, sugar, and salt in a soup pot and bring to a boil over high heat. Reduce the heat so the broth simmers gently and releases a light ginger aroma, about 10-15 minutes.
- Add the carrots and cook until tender, 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, then add the green onions and spinach and cook until wilted, about 1 minute. Divide into warm bowls and serve. Serve with chili sauce, if desired.
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