Quick & Easy Dumpling Soup

I decided to make a very quick and easy dumpling soup to bring to work for breakfast. I’ve been eating donuts and bananas for breakfast all week, and I’m tired of it. I didn’t grow up with eating fruits, cereal, yogurt etc. in the mornings. Instead, I ate rice porridge (Congee), Asian-style noodle soup, rice and fried eggs, or dim sum for breakfast. I made this for breakfast, but you can also make it for lunch. This literally took less than 5 minutes to make, and all you need is 5 ingredients. But if you have more time, you can always throw in some veggies to make it healthier.

Note: To make a larger portion, simply double the amount of ingredients.

Ingredients:

1 1/2 cup of water
3-4 pieces of frozen dumplings/gyoza/pot stickers
1/2 tsp of chicken stock powder
1/2 tsp of soy sauce
1/4 tsp sesame

In a small pot bring the water to a boil. Once boiled, add in the dumplings and cook it according to the instruction on the package – mine states 2-3 minutes. After 2 minutes, turn off the heat and add in the chicken stock powder, soy sauce, and sesame oil. Gently stir it a bit, and try not to break the dumplings. Carefully ladle the soup into a bowl (to not break the dumplings), and you’re done (This is optional, but you can add-in some chopped scallions/long green onion).

Since I was making this to bring to work, I like to cook it less than the instructed cooking time because the remainder of the heat will slowly continue to cook the dumplings. I then carefully transfer the soup into a wide leak-proof thermos to keep the soup hot until I get to work.

Processed with VSCO with a6 presetProcessed with VSCO with a6 presetProcessed with VSCO with a6 preset

– Cindy

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