Quick Asian dumpling soup

Fast and flavourful comfort food!

I am always surprised when my husband tastes a recipe of mine for the first time and offers no notes. He loves to make suggestions about ‘enhancements’ he feels would be appropriate (I rarely follow them, just in case you’re wondering. He has the kind of palate that believes everything is better with raisins…). And yet, much to my delight, he’s still raving about this new soup and has pronounced it ‘just perfect’ as-is. I like to use smaller-sized Asian dumplings so they are easier to eat, but any kind will do. Feel free to play around with the vegetable add-ins to make this a ‘clean out the fridge’ meal – and one that’s ready in just ten minutes! If you enjoy this recipe, you might also like my ten minute Thai soup.

Ingredients

• 1 tablespoon (15 mL) sesame oil
• 1 tablespoon (15 mL) vegetable oil
• 1/2 cup (50 g) thinly sliced green onions (white and green parts)
• 2 teaspoons finely minced garlic
• 1 tablespoon (6 g) finely minced gingerroot
• 1/2 teaspoon sea salt
• 8 cups (1 L) low-sodium chicken or vegetable broth
• 1/4 cup (60 mL) soy sauce
• 1/2 teaspoon Sambal Oelek or Sriracha, or more (to taste)
• 20 ounces (566 g) frozen dumplings, wontons, or potstickers (do not thaw)
• 4 cups (120 g) packed baby spinach leaves, coarsely chopped
• 1 cup (100 g) grated carrots
• Additional sliced green onions, to garnish

Method

• Place a large pot over medium heat; add the oils and heat until shimmering but not smoking. Add the green onion, garlic, ginger and salt; reduce heat to medium-low and cook, stirring constantly, for one minute.  
• Add the broth, soy sauce and Sambal Oelek; stir to blend. Cover pot and increase heat to medium-high, to bring mixture to a boil. Once boiling, add the frozen dumplings and cook for time indicated on the package (typically about 8 minutes). Dumplings should float to the surface when done. Taste broth and add more Sambal Oelek if you like things spicy.
• Remove the pot from the heat. Stir in spinach and carrots and let stand, covered, for 1 minute to soften vegetables.  
• Ladle soup into large bowls, dividing dumplings evenly among the bowls. Garnish with green onions and serve hot.  

Makes 4 servings.