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Quick Dumpling and Bacon Soup

Name: Quick Dumpling and Bacon Soup
Total time: 30 min
Ingredients: 4 slices, bacon, cut into 1/2-inch pieces; 3 , scallions, white and green parts separated, sliced thin on bias; 2 teaspoons, grated fresh ginger; 1/4 teaspoon, red pepper flakes; 4 ounces, shiitake mushrooms, stemmed and sliced thin; 6 cups, chicken broth; 2 (8-ounce) bags, frozen Asian-style dumplings or potstickers; 2 tablespoons, fish sauce; 2 tablespoons, lime juice

Appears in Cook's Country October/November 2013

A quick weeknight soup that's no slouch when it comes to smoky, meaty flavor.

YIELD 4

TIME 30 minutes

Why This Recipe Works

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Gather Your Ingredients

3 scallions, white and green parts separated, sliced thin on bias

2 teaspoons grated fresh ginger

¼ teaspoon red pepper flakes

4 ounces shiitake mushrooms, stemmed and sliced thin

6 cups chicken broth

2 (8-ounce) bags frozen Asian-style dumplings or potstickers

2 tablespoons fish sauce

2 tablespoons lime juice

Key Equipment

Before You Begin

If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.

Instructions

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about 2 minutes. Add mushrooms and cook until beginning to brown, about 5 minutes.

Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.

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