A fragrant bowl featuring tender dumplings, crisp bok choy, and warming ginger in a light, savory broth.
# Ingredient List:
→ Broth
01 - 6 cups low-sodium chicken or vegetable broth
02 - 1 tablespoon fresh ginger, peeled and thinly sliced
03 - 2 cloves garlic, minced
04 - 1 tablespoon soy sauce
05 - 1 teaspoon sesame oil
06 - 1 teaspoon rice vinegar
07 - 2 green onions, sliced
→ Vegetables
08 - 2 cups baby bok choy, halved or quartered lengthwise
09 - 1 medium carrot, julienned or thinly sliced
10 - 1/2 cup shiitake mushrooms, stems removed and sliced
→ Dumplings
11 - 16 to 20 frozen or fresh Asian dumplings, pork, chicken, or vegetarian
→ Garnish
12 - Fresh cilantro leaves
13 - Chili oil
14 - Sesame seeds
# Directions:
01 - In a large soup pot, combine the broth, ginger, garlic, soy sauce, sesame oil, rice vinegar, and green onions. Bring to a gentle boil over medium-high heat.
02 - Reduce heat to medium and simmer for 5 minutes to infuse the broth with ginger and garlic aromatics.
03 - Add the carrots and mushrooms to the simmering broth. Continue cooking for 3 minutes.
04 - Gently add the dumplings to the broth. Simmer according to package instructions, typically 5 to 7 minutes for frozen dumplings or 3 to 5 minutes for fresh, until they cook through and float to the surface.
05 - Add the bok choy and cook for 2 to 3 minutes until just tender while maintaining bright green color.
06 - Taste the soup and adjust seasoning with additional soy sauce or vinegar as desired.
07 - Ladle the soup into bowls and garnish with sliced green onions, cilantro, a drizzle of chili oil, and sesame seeds. Serve immediately.
