Simple Japanese-style fish-filled dumpling soup.
Ingredients
| Name | Rarity | Needed | |
|---|---|---|---|
| Vegetable Oil | 1 tablespoon | ||
| Persian Cucumbers (sliced) | 2 | ||
| Garlic (minced) | 3 cloves | ||
| Shiitake Mushrooms (sliced) | 8 oz | ||
| Baby Bok Choy | 3 | ||
| Soy Sauce | ¼ cup | ||
| Vegetable Broth | 4 cups | ||
| Water | 1 cup | ||
| Sesame Oil | 2 tablespoons | ||
| Dashi | 1 tablespoon | ||
| Frozen Seafood Dumplings | 1½ pounds | ||
| Green Onions (sliced) | ⅓ cup |
Directions
Prepare the vegetables. Slice the cucumbers into long, thin straws and the mushrooms into thin slices. For the bok choy, separate the stems from the leaves, and set the leaves aside for later.
2 Persian Cucumbers 8 oz Shiitake Mushrooms 2 Baby Bok Choy
Heat the vegetable oil over medium heat in a pot. Add the garlic, cucumber slices, mushroom slices, and bok choy stems to the pot and saute for about 5 minutes.
1 tablespoon Vegetable Oil 3 cloves Garlic
Add the soy sauce, vegetable broth, water, and sesame oil. Increase the heat and bring to a boil, stirring frequently. Add the dashi as well.
¼ cup Soy Sauce 4 cups Vegetable Broth 1 cup Water 2 tablespoons Sesame Oil 1 tablespoon Dashi
Add the frozen dumplings to the pot, and let boil for 5-10 minutes (follow the recommendation of the packaging).
1½ pounds Frozen Seafood Dumplings
Reduce the heat, and add the leaves of the baby bok choy and green onions.
Serve hot!