27 December 2009
Make It: Spicy Dumpling Soup with Shrimp
This is pretty much my ideal meal for a chilly winter day. Brothy soup? Love. Crispy tofu? Love. Dumplings? What’s NOT to love?!
You can easily make this soup vegetarian by omitting the shrimp, using vegetarian dumplings, and using vegetable broth instead of chicken.
You’ll need (makes 4-6 servings):
- 2 large boxes organic, free-range chicken broth
- 3-4 heads bok choy, chopped into bite-size pieces
- 1 package extra firm tofu, cubed
- 12-15 dumplings of your choice. We used Trader Joe’s gyozas, but the best dumplings come from Chinese grocery stores.
- 12-15 shrimp
- 1 T chili garlic sauce (or to taste)
- 1 T black bean paste (or to taste)
- 2-3 T soy sauce (or to taste)
- 2-3 T sesame oil
- 1 t sriracha (or to taste)
- Crumbled dry ramen noodles and/or diced green onion to garnish. We didn’t have either of these on hand, but I’ve used them in the past.
Preparation:
- Saute tofu in a tablespoon of sesame oil until brown and crispy on all sides.
- While the tofu cooks, begin simmering the chicken broth, chili garlic sauce, black bea paste, soy sauce, sriracha (obviously more sriracha = spicier), and about a tablespoon of sesame oil in a separate large pot.
- Remove tofu from pan. Add another tablespoon of sesame oil and dumplings. Saute until golden brown.
- Add tofu and dumplings to pot with chicken broth.
- Let simmer for about 5 minutes. Add more seasoning/spice if necessary (use more soy sauce if the broth needs salt).
- Add bok choy and simmer for another 5 minutes.
- Add shrimp and simmer until shrimp are cooked, another 3-5 minutes (shrimp overcook easily, so watch out).
- Serve immediately. Garnish with green onion and a sprinkle of dry ramen noodles for crunch.
Hello, gorgeous.
