Detox Monday: Asian Dumplings in Garlic Broth

My weather app says the “real feel” in St. Louis today is 95 degrees; by most people’s standards, it is not at all soup weather. But my little guy is not feeling so well, so I figured I’d try to help cure him with something warm and soothing. They say that matzo ball soup is Jewish penicillin, so these Chicken Dumplings in Garlic Broth are the Asian version of the aforementioned medicinal soup. Not only is this soup incredibly easy to throw together (hello, store-bought dumplings), it’s also perfect for Detox Monday in that it’s packed with veggies, ginger and garlic. I had chicken dumplings on hand, but this dish can easily be made vegetarian by using veggie broth and dumplings. This flavorful soup is so light, yet filling enough to act as a main course. We’ll be enjoying our soup alongside a big salad. I’m keeping my fingers crossed that this soup will help nurse my son back to good health in no time!

(To see all previous Detox Monday posts, click here)

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Asian Dumplings in Garlic Broth

Yield: 4 bowls of soup

Recipe source: The Family Cooks by Laurie David

What You Need

  • Grapeseed or other high-heat oil, for the pot
  • 5 to 6 garlic cloves, thinly sliced
  • 1 teaspoon chopped fresh ginger (I used jarred)
  • 3 1/2 to 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 2 teaspoons miso paste (optional)
  • 1 carrot, thinly sliced into coins
  • 1 celery rib, chopped
  • 1 package (16 ounce) Asian vegetable or chicken dumplings
  • 1 cup mix of peas and edamame, can also use sugar snap peas
  • 3 scallions, white and green parts, thinly sliced, plus more for garnish
  • Optional additions: Asian chili paste to mix in at the end, additional soy sauce or hoisin sauce for the dumplings, on the side

What To Do

  1. Heat a soup pot over high heat. Drizzle in 1-2 tablespoons of oil, enough to cover the bottom of the pot. Add the garlic and ginger and cook until deep golden, about 1 minute.
  2. Add 3 1/2 cups of the broth, the soy sauce, miso paste, carrot and celery. Cover, reduce heat to medium, and simmer for 10 minutes.
  3. Just before serving, slip the dumplings and peas/adamame into the pot and increase the heat to high. Cover and cook until the dumplings are heated all the way through, 4 to 5 minutes. If the dumplings soak up too much liquid, add a little more broth. Toss in the scallions. Taste it and adjust. If it needs more ginger or soy sauce, adjust as needed. Divide among big bowls and garnish with scallions.

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