Name: Spring Dumpling Soup
Ingredients: 2 quarts vegetable or chicken broth; 1 small onion (quartered); 2 inch piece of ginger (sliced); 2 garlic cloves (halved); 1 small cinnamon stick; ½ tablespoon coriander seeds; 2 whole star anise; 1 cardamom pod; 3 whole cloves; 2 tablespoons fish sauce; 16-20 dumplings; 1 pound zucchini spirals (aka zoodles) (about 4 cups); Cilantro leaves (for garnish)

01 Apr Spring Dumpling Soup

Posted at 05:30h in Food & Farms, Guest Post, Recipes by Nicole Catenaro

Spring Dumpling Soup

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Servings 4

Ingredients

2 quarts vegetable or chicken broth
1 small onion quartered
2 inch piece of ginger sliced
2 garlic cloves halved
1 small cinnamon stick
½ tablespoon coriander seeds
2 whole star anise
1 cardamom pod
3 whole cloves
2 tablespoons fish sauce
16-20 dumplings
1 pound zucchini spirals (aka zoodles) about 4 cups
Cilantro leaves for garnish

Instructions

In a large pot, combine broth, aromatics, and spices (all recipe ingredients up to and including fish sauce). Bring to a gentle simmer for 25 minutes to infuse. Strain broth and return to the pot.
Add dumplings to the pot and cook based on the package instructions.
To serve, place zucchini spirals into serving bowls and ladle hot broth over. Place dumplings on top of broth and garnish with cilantro.

Notes

3 hours (if making broth from scratch) OR 40 minutes (if using store bought)

Tags:

dinner, dumplings, entree, healthy, INFRA, lunch, recipe, soup, spring, traditional

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