asian dumpling soup

8  cups		low-sodium chicken or mushroom broth
1  teaspoon		2-inch piece fresh ginger, peeled and julienned or cut into match sticks
1  tablespoon		soy sauce, preferably dark
1/4  cup		Shaohsing rice cooking wine or pale dry sherry
1  tablespoon		balsamic vinegar/or 2 tablespoons black vinegar
2  teaspoons		dark sesame oil
1  teaspoon		sugar
1  pinch		of salt
1  cup		2 carrots, thinly sliced on the bias- about
1  lb.		24 frozen Chinese dumplings, pork, shrimp, or
3/4  cup		scallions (white and green parts), thinly sliced
4  cups		bag baby spinach
1  tablespoon		chopped cilantro (optional)
10  grams		Asian chili paste (optional)

Tip: For nutritional information on all the ingredients in asian dumpling soup just click on each ingredient name. Then adjust the serving size for any asian dumpling soup ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.



Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.



Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup