Hot And Sour Dumpling Soup

Name: Hot And Sour Dumpling Soup
Total time: 15 min
Ingredients: 3 tablespoons safflower or canola oil; 8 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 3 cups); 2 tablespoons minced fresh ginger; Kosher salt and pepper; 8 cups low-sodium chicken broth; 6 ounces firm tofu, cut into matchsticks (1 cup); 1/3 cup low-sodium soy sauce; 2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup); 1/4 teaspoon ground white pepper (optional), plus more to taste; 12 frozen pork gyoza or potsticker dumplings (about 8 ounces); 1/4 cup cornstarch; 3 tablespoons distilled white vinegar; Thinly sliced scallions and fresh chiles (such as red Fresno or jalapeño), for garnish

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Total: 15 minutes

Servings: 4

Cost: $10.82 /serving

Author : Kay Chun

bamboo shoots shiitake tofu

Instructions

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Step 1

In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, if using, and bring to a boil over high. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.

Step 2

In a small bowl, whisk cornstarch with 1/4 cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes. Season with salt and more white pepper, if desired.

Step 3

Divide soup among bowls and garnish with scallions and chiles. Serve hot.

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