Quick Dumpling and Bacon Soup
By America's Test KitchenPublished on August 23, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
4 slices bacon, cut into ½-inch pieces3 scallions, white and green parts separated, sliced thin on bias2 teaspoons grated fresh ginger ¼ teaspoon red pepper flakes 4 ounces shiitake mushrooms, stemmed and sliced thin6 cups chicken broth 2 (8-ounce) bags frozen Asian-style dumplings or potstickers 2 tablespoons fish sauce 2 tablespoons lime juice
Before You Begin
If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.
Instructions
- Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.
- Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.
Time
30 minutesYield
Serves 4Ingredients
4 slices bacon, cut into ½-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
¼ teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice
Ingredients
4 slices bacon, cut into ½-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
¼ teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice
Ingredients
4 slices bacon, cut into ½-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
¼ teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice
Why This Recipe Works
For a filling soup that comes together in 30 minutes, we rely on frozen dumplings, and we use bacon as a shortcut to a smoky meat base.
Before You Begin
If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.
Instructions
- Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.
- Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.
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