Pork & Shrimp Dumpling Noodle Soup

By á-6136

Ingredients

• 2 cartons of chicken stock (+1 carton of plain water)
• Whole30-compliant (no added sugars)
• 1 star anise
• 4 - 5 tbsp Red Boat Fish Sauce
• 1 tbsp pure sesame seed oil
• 6 cloves garlic, peeled and smashed
• 1 small bulb of fresh ginger, peeled and slice thinly
• 1 lb of ground pork
• 1 lb of raw shrimp, chopped/ground/minced
• Sea salt (for taste)
• Ground white pepper (for taste)
• 1 egg
• 4 tbsp freeze-dried shallots
• 1 - 2 tbsp finely chopped ginger
• 4 tbsp dried black mushrooms, hydrated and chopped
• 2 bags of kelp noodles
• Freshly washed vegetables (like baby bok choy, spinach, or Napa cabbage)
• Chopped green onions/cilantro

Details

Adapted from fitdaffy.blogspot.com

Preparation

Step 1

1. Dump chicken broth, water, star anise, fish sauce, sesame seed oil, ginger, garlic, and kelp noodles to pot over high heat. Boil for 5 minutes and then lower heat to simmer.

2. Into large mixing bowl, add shrimp, pork, finely minced ginger, hydrated black mushrooms, white pepper, sea salt, shallot, and egg.

3. Mix everything together as thoroughly as possible!

4. Let soup come to a boil again. Form dumpling mixture into little balls. Gently drop dumplings into boiling soup.

5. Let soup come to a boil and then turn heat down to simmer.

6. About 10 minutes prior to serving, turn heat up to high and let soup come to a boil again. Add veggies of choice and let blanch until just softened (about 1 - 1.5minutes)

7. Ladle into bowl, garnish with cilantro and/or green onions and enjoy!