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Slice the tofu, carrot and mushrooms. Set aside.
In a large pot, boil 6 cups of chicken broth on medium-high heat. Once the broth is boiling, add the mushrooms, carrot, tofu, and bamboo shoots. Cook for 5 minutes.
While the soup is cooking, beat two eggs and set aside. Make corn starch slurry by mixing 2 tablespoons of corn starch with ¼ cup water and set aside.
Start adding flavor to the soup. Add soy sauce, sugar, siracha hot sauce, white pepper, white vinegar, and sesame oil. Mix everything together and cook for 5-7 minutes.
Mix cornstarch slurry and slowly add in to the soup. Continue to stir while adding.
Add beaten eggs to the soup and continue to stir while adding. Add salt if needed. Serve while hot. Hope you enjoy.
Dumpling Soup with Shrimp
Ingredients:
6 cups chicken broth
16 pieces pork frozen dumplings
1 tablespoon minced ginger
2 tablespoons soy sauce
1 tablespoon Shiaoxing (cooking wine)
1 tablespoon sesame oil
2 heads bok choy
½ pound shrimp peeled and deveined
3 scallions thinly sliced
Salt and pepper to taste
Chili oil (optional)
Directions:
To make the soup, in a medium saucepan over high heat, combine the broth, ginger, soy sauce, cooking wine, and sesame oil and bring to a simmer.
Cover the pot, reduce the heat to medium, and let simmer for about 10 minutes. Drop in the wontons cook until it float to the top, about 5 minutes. Add in shrimp, bokchoy and green onions to the broth and cook until the shrimp are pink. Seasoned if needed.
Using a slotted spoon, transfer the shrimp and bok choy to 4 serving bowls, dividing equally. Next, place cooked dumplings in each serving bowl.
Serve the soup by ladling the broth over the shrimp, wontons, and bok choy.
Serve with chili oil if desired.
