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.
- 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
Bring the broth, soy sauce, and vegetables to a boil over medium heat. Reserve some raw scallions for topping the soup.
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.
Divide among soup bowls and top with scallions.