Korean dumpling soup
INGREDIENTS
- 1 quart chicken stock
- 2 cups water
- 2 Tbsp Bonito flakes
- 2 Tbsp crushed dried seaweed
- 1 Tbsp Gochujang
- 3 Scallions, sliced thin
- 24 oz bag of your favorite frozen dumplings
Add any or all thinly sliced:
- Carrots
- Peas
- Spinach
- Onion
- Mushrooms
- Radishes
DIRECTIONS
- Set a large pot on medium high heat
- Add broth, water, dashi (bonito flakes), seaweed and gochujang
- Boil for 10 mins
- Reduce heat to med low and add you veggies and dumplings, simmer for 10 mins
