Dumpling Soup with Tofu, Mushrooms and Bok Choy
Delicious dumpling soup with mushrooms, tofu and bok choy in a ginger garlic broth
Ingredients
- 1 tbsp oil
- 4 garlic cloves minced
- 1 4 inch piece ginger peeled and minced
- 1 tbsp sesame oil
- 6 cups chicken stock
- 1/4 cup soy sauce
- 1 onion diced
- 1 tbsp rice vinegar or dark soy vinegar
- 1/2 tsp white pepper
- 6 cups cleaned and cut bok choy
- 4 cups cleaned and sliced mushrooms
- 1 block silken tofu cut into cubes
- 1-2 tsp chicken powder optional
- frozen dumplings as many as you want to add, I did 5 per person
- chili crisp for serving
Instructions
- Heat the oil over medium heat in a soup pot and add the onion, ginger and garlic. Stir and cook for a minute or two, then add the mushrooms. Allow them to cook, stirring occasionally for 5 minutes. Add in the sesame oil, soy sauce, stock, white pepper, vinegar, and chicken powder if using. Bring to a boil and then allow to simmer over low heat for 15-20 minutes.
- Bring back to an almost boil and add the dumplings and cook according to package directions. When they are about 1 minute from being done, add in the bok choy and tofu. Allow to simmer another 2 minutes. Taste the seasoning and add more chicken powder, soy, vinegar, or sesame oil to your taste. Serve with chili crisp and if you like, more vinegar on the side.
Tried this recipe?Let us know how it was!