Asian Dumpling Soup

This is a tasty Asian-style dumpling soup that my husband and I really enjoy eating. It is inspired by the Vietnamese “Pho” rice noodle soups that we always order when we eat at Vietnamese restaurants. A true Pho soup is based on a slow-simmered stock flavored with a variety of spices that give it a very distinctive flavor, whereas I just used my everyday chicken stock. However next time I plan to experiment with making a more authentic Pho stock first. But even so, it was really tasty!

The dumplings are simply meatballs based on this recipe. They are super tasty, I just love the combination of flavors in these meatballs.

This recipe is actually pretty simple, even though it may look like there’s lots of stuff involved. Just think of all that wonderful, nourishing stock that you’re getting in a bowl of this soup!

Asian Dumpling Soup

Soup base:
6 cups homemade chicken stock or beef stock
Sea salt (to taste)
Pepper (to taste)
Red chili flakes (to taste)
Thin rice noodles (I use Thai Kitchen)

Dumplings:
½ lb ground beef or pork (I used grass-fed ground beef)
6-8 large shrimp, peeled and finely chopped
1 egg
½ level teaspoon sea salt
1 teaspoon fish sauce
6-8 shiitake mushrooms
2-3 scallions
Cilantro – about ¾ cup coarsely chopped
½ teaspoon grated fresh ginger
1-2 cloves garlic

Garnishes/Flavorings:
Extra chopped cilantro
Extra chopped scallions
Bean sprouts
Fish sauce
Soy sauce

1. Add the stock to a large pot and bring to a simmer
2. Add meat, chopped shrimp, egg, salt and fish sauce to a large bowl.
3. Put the mushrooms, scallions, cilantro, ginger and garlic into a food processor. Process until finely chopped, then add this mixture to the bowl with the meat. Using a spoon or by hand, mix all ingredients well.
4. Form into meatballs and drop into the simmering stock.
5. Simmer for about 10 minutes to cook the dumplings.
6. Add rice noodles (a small handful per person) and simmer for a further 3-4 minutes (or according to package directions).
7. Taste stock, and add salt, pepper and red chili flakes to taste (do this after dumplings have cooked, because the dumplings impart flavor and saltiness to the broth while cooking).
8. To serve, ladle soup into each bowl (large soup bowls work best), ensuring each bowl gets a helping of dumplings and rice noodles.
9. Place garnishes on the table and let each person add garnishes/flavorings to suit their tastes.

serves 2-3 people as a main meal

Linking to: Sunday Night Soup Night!, Sunday School @ Butter Believer, Monday Mania @ Healthy Home Economist, Make Your Own Mondays, Real Food 101 @ Ruth’s Real Food, Fat Tuesday @ Real Food Forager, Traditional Tuesdays @ Whole New Mom, Real Food Wednesdays @ Kelly the Kitchen Kop, Healthy 2day Wednesdays @ day2dayjoys

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4 Comment

  1. Thanks for linking your great post to FAT TUESDAY. This was very interesting! Hope to see you next week!

    Be sure to visit RealFoodForager.com on Sunday for Sunday Snippets – your post from Fat Tuesday may be featured there!

    http://realfoodforager.com/2011/11/fat-tuesday-november-15-2011/

  2. […] 1) I like to warm it up, add a little sea salt and drink it as my morning drink! 2) Use it in casseroles/stews instead of water (adds better flavor and better nutrition than water) 3) Use it to make soup of course! Here are some of my soups that use beef stock: Thai Beef Coconut Soup Tomato, Beef and Vegetable Soup Faux Pho Paleo Minestrone Asian Dumpling Soup […]

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