Japanese Dumpling Soup

Today I tried a new (and easy!) recipe I found for Japanese Dumpling Soup, and we all loved it so much I am posting the recipe here for all eternity (and so Kerri can make it herself some day!).

Prep 10 minutes / Cook time 10-12 minutes / Makes 6 cups (1.5L)
Ingredients:
1 inch (2.5cm) piece of ginger
1/2 oz (14g) package dried shitake or mixed mushrooms (I used fresh shitake mushrooms)
900 ml (1 carton) chicken broth
1 tablespoon (15ml) teriyaki sauce
1 teaspoon (5ml) dark sesame oil
1 baby bok choy or 1/2 small bok choy
2 green onions
300 g package or 1/2 600g package frozen Asian dumplings (I used chicken /mushroom ones)
1/4 cup (50ml) frozen peas or shelled edamame

Step 1:
Peel ginger, then thinly slice. If mushrooms are large, break/cut in half. Stir the ginger and mushrooms in a large saucepan with the broth, teriyaki and sesame oil. Bring to a boil over high heat.

Step 2:
Meanwhile, thinly slice the bok choy and onions. When broth is boiling, add dumplings. Bring back to a boil. Following the package directions, cook dumplings, uncovered, and stirring occasionally until done, from 8-12 minutes.

Step 3:
Stir in the bok choy, onions and peas for the last 2 minutes of cooking. Serve immediately and enjoy!

Nutrients per cup (250ml)
5 g protein
3 g fat
17 g carbs
2 g fibre
47 mg calcium
111 calories

Recipe from November 2009 Chatelaine magazine