Ingredients
Scale
- 1 package (12 oz) pork or chicken dumplings
- 4 cups (960 ml) low-sodium chicken broth
- 1 tbsp fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (for garnish)
- 2 cups (60 g) fresh spinach or bok choy
- 2 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- Gather all your ingredients to streamline the cooking process.
- In a large pot over medium heat, add a splash of oil. Sauté minced garlic and grated ginger until fragrant, about 1 minute.
- Pour in the chicken broth and bring to a gentle boil.
- Add the dumplings and cook until they are tender, typically about 5-7 minutes (cook until they float and are hot in the center).
- Stir in fresh spinach or bok choy along with soy sauce, cooking until the greens are wilted, 2-3 minutes.
- Drizzle sesame oil before serving for enhanced flavor.
- Ladle into bowls and garnish with chopped green onions.
Notes
Make-Ahead: You can prepare the broth and cook the dumplings in advance, storing them separately, and combine them when ready to serve. For lunch on the go, pack the soup in a thermos to keep it warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: None