I’ve gotten really used to using dumplings as a side dish but this week I was home alone and wanted them to be the centerpiece of my meal. I didn’t want it to feel like one of those sad solo meals (eg, cereal for supper) so I made sure to incorporate them into a larger dish. Since it’s finally feeling like fall, soup seemed appropriate.
Start by preparing the dumplings according to the package (I personally live Trader Joe’s pork gyoza). While those are going, sauté mushrooms in olive oil in a soup pot. When the mushrooms are nice and brown, add in a can of chicken broth, a few plunks of soy sauce, fresh grated ginger, and sliced scallions. Let it all simmer for a minute or two and then add in spiralized carrots (zoodles could work too). Simmer for another minute or two so the carrots are just slightly softened but still maintain their bite. Let it be known that I originally intended to add frozen edamame and would have put it in the pot when I added the carrots…but I left the edamame sitting in the freezer. It totally would have been perfect in this dish though so pretend it’s there and include it if/when you make this.
When the soup is ready the dumplings will be, too. Ladle the soup into bowls and add some dumplings. I have to admit I don’t normally see brothy soups as something that can serve as a whole meal, but this one definitely does. The dumplings and carrots make it nice and hearty and the ginger/scallions/soy sauce give it plenty of flavor to make this feel worlds away from anything you’d get in a can. Yes, I recognize this is a shortcut way to Asian cooking, but it tastes good and that’s all that matters, right?
Peaches to Apples 