Dinner Tonight: Dumpling Noodle Soup
Some days, convenience is paramount when it comes to dinner. On the way home I picked up a package of Chinese frozen pork dumplings and, for perhaps the first time since college, a package of ramen noodles. On a cloudy November day I had visions of a rich broth with spicy scallions, ginger, tender dumplings, and handfuls of noodles. I got my wish.
The recipe for the broth could have gone a number of ways. For this soup I began with chicken stock, then added soy sauce, scallions, plus minced ginger and garlic. Another version could have begun with miso paste and dashi, or perhaps a tablespoon of fish sauce then the soy. Either way, it all comes to a boil with the vegetables (no sautéing needed), then the dumplings and the noodles are added and simmered until cooked through. After only ten minutes, your dumpling noodle soup is ready.
Dumpling Noodle Soup
- serves 4 -
Ingredients
4 cups chicken broth
1 tablespoon soy sauce
4 scallions, sliced
2 cloves garlic, minced
1 thumb-sized piece of ginger, peeled and minced
10-20 dumplings, depending on size
2 packages ramen noodles (flavor doesn't matter; throw that MSG-laden packet away)
Procedure
1. Bring the broth, soy sauce, and vegetables to a boil over medium heat. Reserve some raw scallions for topping the soup.
2. Add the dumplings and/or noodles, working backwards to time them according to package directions. My dumplings went in first for about 5 minutes, then an additional 3 once the noodles were added.
3. Divide among soup bowls and top with scallions.
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11 Comments:
Not going to lie, I probably do this for dinner 50% of the time. I'm not nearly so ambitious to use actual stock though. I just get the good quality ramen in Chinatown (none of that awful Top Ramen stuff). I also add a handful of good veggies like watercress or baby bok choy, a little sriracha, a dash of sesame oil, and poach an egg in the broth. Yum.
I think what a lot of people don't realize is that in Asian countries, ramen isn't the food-of-last-resort that it's become here in the States. There are entire restaurants devoted just to ramen. It makes for a rich, balanced, and comforting meal. If you're in New York, head down to the Village to try Ippudo or Momofuku Noodle Bar to get the full noodly experience.
JH4285 at 4:35PM on 11/13/08
Oh my goodness!
Just last night I was walking up and down the aisles of the grocery looking for a wonton soup but to no avail.
Wouldn't you think that someone would come out with a canned wonton soup?
I am soooo making this tonight...
Hunnyoil at 4:36PM on 11/13/08
That's basically my dinner tonight. I bought udon from Grandmart that will be the perfect dinner tonight. I'm going to toss some dried shittake into the broth and poach an egg in it as well.
MerMade07 at 4:43PM on 11/13/08
@ Hunnyoil -
there is a canned wonton soup... at least in Canada, a company called Wong Wing makes one. But I have to say, it's not very good. The wontons are soggy and oversaturated with broth. The flavour is ok, but I nearly always tweak it when ever I am desperate enough to "make" a can.
This one sounds great and just what I was feeling like eating tonight! :)
dithie at 5:15PM on 11/13/08
I make a version of this often - I haven't found a readymade dumpling/wonton I'm happy with and since the point is quick and easy I'm not willing to make my own (yes, I know I could make a batch and freeze them. That's another discussion.) I use baked ramen and usually add veggies: carrots and snow peas, zucchini if it's pretty. I also always add a dash of sesame oil at the end. Can't be beat for easy and fulfilling. (the easy to clean up factor makes it attractive too)
AliceBlue at 8:36PM on 11/13/08
Trader Joe's has some decent frozen dumplings that are pretty good in a noodle soup. I usually put them in Thai Kitchen rice noodle soups; the flavorings are better than supermarket ramen (as Blake said, the key is to throw away the packet). But to be honest I haven't had ramen in years; will have to try that again.
emilydev at 9:05PM on 11/13/08
When I went to Japan, I was taken to a traditional soba restaurant. I was served plain soba, cooked in fish stock, with soy and wasabe on the side. You mix the soy and wasabe to your liking, then dip your noodles as you eat. At the end you're brought a tea pot with the starchy water and stock from cooking the noodles; you mix in the soy and wasabe mixture and drink a cup of it for 'health'.
I didn't know that ahead of time, and I really like wasabe, so I ended up drinking a very spicy hot cup of noodle water.
NotAmerican at 2:48AM on 11/14/08
I live on my own, so I never really have time to make fresh wontons for one. Luckily, I make about sixty at a time and freeze them.
shoneyjoe at 8:36AM on 11/14/08
Can anyone recommend a good, quality brand of ramen to use for a recipe like this?
brianfcorbin at 10:22AM on 11/14/08
This is my go-to when I'm craving my mom's homemade ramen but I don't have the time or patience to make my own dumplings and stock. I usually finish it with a drizzle of sesame oil and Sriracha or chili oil paste and some greens (even chopped romaine on occasion).
Centelleo at 1:12PM on 11/14/08
Thanks so much for this recipe. I made it tonight, and it was great. Could not have been easier to make.
It's a keeper.
Allan at 8:28PM on 11/17/08