Japanese Dumpling Soup

Makes 2 generous servings

4 cups chicken broth
8 frozen dumplings (potstickers or wonton can be used)
5 oz. angel hair pasta, broken in half 
1 handful of fresh spinach, chopped
3 green onions, sliced on the diagonal (reserve 1 tablespoon)
4 button mushrooms, thinly sliced
1 T fish sauce
1 T soy sauce
1 tsp prepared horseradish
6 large frozen shrimp, thawed and coarsely chopped

Cook dumplings and pasta according to package directions.

Put chicken broth in a saucepan and add spinach, green onions, mushrooms, fish sauce, soy sauce, and horseradish. Bring to a boil. Reduce heat to a medium simmer; add shrimp and continue to cook for 2 minutes, or until shrimp are cooked through.

Place pasta and dumplings in a bowl. Ladle broth and vegetables over; top with reserved green onions, and serve.

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