Japanese Dumpling Soup

By doodanger

Ingredients

• 1 inch (2.5cm) piece of ginger
• 1/2 oz. (14g) dried shiitake or mixed mushrooms
• 900 ml. caton chicken broth
• 1 tbsp. (15ml) teriyaki sauce
• 1 tsp. (5ml) dark sesame oil
• 1 baby bok choy or 1/2 small bok choy
• 2 green onions
• 300g pkg or 1/2 600g pkg frozen Asian dumplings
• 1/4 cup (50ml) frozen peas

Preparation

Step 1

Peel ginger, then thinly slice. If mushrooms are large, break in half. Stir both in a large saucepan with broth, teriyaki and sesame oil. Bring to a boil over high heat.

Meanwhile, thinly slice bok choy and onions. When broth is boiling, add dumplings. Bring back to a boil. Follow package directions, cook dumplings, uncovered, and stirring occasionally until done, from 8 to 12 minutes. Stir in bok choy, onions and peas for the last 2 minutes of cooking.