Dumpling soup is perfect for a chilly, fall night. I often get caught up in making different versions of things all with the same core ingredients. This recipe pushed me to try something new and delicious!
What you’ll need:
2 Tablespoons minced garlic
1 Tablespoon fresh grated ginger
2 Tablespoons sesame oil
4 Tablespoons soy sauce
2 ½ cups low sodium chicken broth
½ cup water
9-11 frozen dumplings
1 cup shelled edamame
Half a package of rice sticks
Putting it together:
In a large saucepan on medium high heat, stir the ginger and garlic in the sesame oil. Once the aroma is strong, stir in the soy sauce and stir for about a minute. Add in the chicken broth and about half a cup of water.
Turn the heat to low and let it simmer for a few minutes. Then bring to a boil and add in the dumplings and edamame. In the meantime, cook the rice sticks. Add everything together once the dumplings are cooked.