03 March 2010

Mushroom Dumpling Soup

This light soup was perfect for a chilly morning lunch!


3-4 cups stock (I used chicken)
1 cup mushrooms, chopped into quarters
1/2 cup carrots, cut into pieces
1/4 cup shelled corn
1/2 cup broccoli
frozen dumplings/potstickers, 6-8
1 tsp chilli paste (I used sriracha)
1 tsp soy sauce
1 tsp vinegar
1/2 tsp sugar
1 tsp sesame oil

Heat stock and when boiling, add vegetables. Cook till veges are tender (took about 10 minutes). At this time, add the cilantro, chilli paste, soy, vinegar, sesame oil and sugar. Check for salt and allow soup to simmer for 2-3 minutes. Next, add in the frozen potstickets and cook per instructions. Garnish with some more cilantro, if needed. Enjoy right away.

No comments: