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11 Cups

Ingredients Nutrition

  • 8 cups low-sodium chicken or 8 cups mushroom broth
  • 1 piece fresh ginger, about 2 inches long. peeled and julienned
  • 1 tablespoon soy sauce, preferably dark
  • 14 cup rice cooking wine or 14 cup pale dry sherry
  • 1 tablespoon balsamic vinegar
  • 2 teaspoons dark sesame oil
  • 1 teaspoon sugar
  • 1 pinch salt
  • 2 carrots, thinly sliced on the bias- about 1 cup
  • 16 ounces frozen chinese dumplings, pork, shrimp or 16 ounces chicken
  • 3 scallions, thinly sliced
  • 4 cups Baby Spinach
  • chopped cilantro (optional)
  • asian chili paste (optional)


  1. Put the broth, ginger, soy, wine, vinegar, sesame oil, sugar and salt in a soup pot and bring to a boil over high heat. Adjust the heat so the broth simmers and cooks to lightly flavor with ginger, about 10-15-minutes.
  2. Add the carrots, and simmer until tender and cooked through, about 5 minutes. Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute. Divide among warm bowls and serve. Serve with chili sauce on the side if desired.
  3. Optional- Cook the dumplings according to package directions for potstickers- Serve dumplings on the side of soup.

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