Asian Dumpling Soup With Rice Noodles Food

ASIAN DUMPLING SOUP WITH RICE NOODLES

ASIAN DUMPLING SOUP WITH RICE NOODLES image

This quick and tasty asian inspired soup is full of mushrooms, baby spinach, dumplings and rice noodles. Customize the heat level, add in some shrimp or other cooked meat and even change up the veggies if you like!

Provided by Susan Din

Time 15m

Number Of Ingredients 19

Ingredients

SOUP BASE-ADD TOGETHER IN A POT AND BRING TO A BOIL FOR 2 MINUTES
6 c chicken broth, lower sodium
3 Tbsp soy sauce, low sodium
1 Tbsp rice vinegar
1 tsp ginger-grated on a microplane
1 clove garlic-grated on a microplane
2 tsp sriracha-chili garlic sauce-or to taste
1/2 tsp toasted sesame oil
6-8 fresh white button or shitake mushrooms-sliced(or dried/reconstituted/sliced shitake)
2 divided-green onions(scallion)sliced-white part added here
ADD IN AFTER 2 MINUTES AND CONTINUE TO SIMMER 2-3 MINUTES
4 oz snow peas, cleaned and string removed(optional)
12-16 oz dumplings or wontons your choice-frozen
ADD IN JUST BEFORE SERVING
4 oz baby spinach
divided-green onions(scallion)sliced-green part added here
6 oz rice noodles-prepared per package directions
4 Tbsp cilantro- chopped(fresh)
2 tsp hoisin sauce(optional)

Steps:

1. add first group of ingredients to a pot, bring to a boil. Boil for 2 minutes.
2. Add in snow peas and dumplings, simmering for 2-3 minutes until dumplings are cooked through.
3. Add remaining ingredients to the pot, or place in individual bowls and spoon the hot soup over the top, garnishing with green onions and cilantro.

DUMPLING NOODLE SOUP

Dumpling Noodle Soup image

Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.

Provided by Hetty McKinnon

Categories weeknight, soups and stews, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt (Diamond Crystal)
6 ounces thin dried wheat, egg or rice noodles
1 tablespoon sesame oil
1 (2-inch) piece ginger, grated
2 garlic cloves, peeled and grated
1 teaspoon ground turmeric
6 cups vegetable stock
2 tablespoon white miso paste
16 ounces frozen dumplings (not thawed)
4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
1 small head broccoli (about 9 ounces), cut into bite-size florets
Handful of cilantro or chopped scallions, for serving

Steps:

Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

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