Asian Dumpling Soup


Hey again, looks like I’m in an Asian-cooking-type-of-mood again! So I have decided to post one of my favorite soups, the asian dumpling soup. Believe me, this thing is really super easy to make.


4 scallions, white and green parts, thinly sliced

6 cloves garlic, thinly sliced

1/4 cup peeled and slivered fresh ginger

2 cans (14 1/2 ounces) reduced-sodium chicken broth

8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced

1 package (15 ounces) frozen stuffed dumplings (make sure they’re the asian kind or the chinese kind)

1 can (15 ounces) baby corn, drained (1 2/3 cups)

2 bunches watercress, stems trimmed (4 cups)


1. In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.

2. Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.


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