Saturday Soup

The soup this week is a very versatile one. I have prepared it many ways but this is the most common way I use. As with many soups, changing ingredients can change the flavor mildly or drastically. Even something as simple as what dumplings you choose can make this soup a favorite.

Dumpling Soup

Ingredients

·        1 tbsp.     vegetable oil

·        2 tsp.    sesame oil

·        1 c.    shredded carrots

·        5    green onions, thinly sliced, whites and greens separated

·        3    garlic cloves. finely chopped

·        1/4 tsp.    ground ginger

·        1/4 c.    white miso paste

·        6 c.    chicken or vegetable broth, divided

·        1 lb.    frozen mini dumplings

·        3 c.    baby spinach

·        3 tbsp.    soy sauce, plus more to serve

·        Hot sauce or chili oil, to serve

Directions

In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.

In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. Add the miso mixture and the rest of the broth to the pot and bring to a boil. Add the dumplings and bring to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes. Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.

Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.

 Tip: I usually prepare this with chicken dumplings but pork, tofu, or mixed veggie work well also; essentially, any style of dumpling you can find in the store determines a liked soup or a favorite soup.