I've been feeling a bit under the weather lately and thought soup would be just the cure. I headed to Whole Foods after work, bought some ingredients then went home to make a pot of goodness.
Ingredients (sorry...I don't measure things):
- Box of low sodium chicken stock
- 1 zucchini (sliced)
- dried mushrooms (chopped) - purchased previously at Chinese grocery store
- 5 frozen veggie dumplings (also purchased at Chinese grocery store)
Instructions:
- Poured box of chicken stock into pot to boil
- Once I turned the heat up, I added the dried mushrooms to gain moisture while stock was boiling
- Added slices zucchini shortly after adding the mushrooms
- Added roughly a tablespoon of Hoison sauce
- Dropped in the frozen dumplings
- Waited for the soup to boil up again
- Secret ingredient: organic ginger soy vinaigrette from Whole Foods - added a splash for flavor
- Let it simmer until mushrooms and zucchini are cooked to your liking
VOILA! Delicious Asian-inspired chicken soup
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