Ingredient Top 5 Meal / Dish Types Holidays/Special Occasions Ethnic / Global Cuisines Diets/Eating Plans Main Ingredient Flavors Equipment Difficulty / Experience Level

Home Spicy Hot Mike's Spicy Hot & Sour Dumpling Soup

Mike's Spicy Hot & Sour Dumpling Soup

Name: How to cook Mike's Spicy Hot & Sour Dumpling Soup - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Us

Introduce

Chef :

MMOBRIEN

Mike's Spicy Hot & Sour Dumpling Soup

As a crazy busy Chef and Culinary Instructor, you know I'm obviously all about the, "deliciously easy." After all, who ever said super easy and pre-fabed food can't be absolutely nom nom nommy!? The stuck up. That's who!

Ingredient

Food ration :

2 servings

Cooking time :

10 mins

1 Packet

Quality Hot & Sour Soup

Frozen Small Steamed Meat & Mushroom Dumplings [your choice - steamed in microwave]

2 1/2 Cups

Beef Broth [instead of water - but substitute the exact amount manufacture calls for]

1/3 Cup

Fresh Thai Basil [chopped + reserves for garnish]

to taste

Sushi Nori [dried seaweed - broken into small pieces - be careful with these as they can taste pretty fishy!]

1 tsp

Fresh Mint [chopped + reserves for garnish - optional]

Thai Chilies [minced - optional]

1 Dash

Coconut Milk [optional - only if you want that Thai flavor]

1/8 Cup

Water Chestnuts [chopped]

to taste

Fresh Bean Sprouts

1 tsp

Lemon Grass [fine minced]

2 tbsp

Fresh Chives [minced]

1 Dash

Lime Juice

1/2 tbsp

Soy Sauce

1 tsp

Quality Fish Sauce

1/2 tsp

Red Pepper Flakes

3 Cloves

Fresh Garlic [smashed & minced]

1/2 tbsp

Pickled Ginger [minced]

Hard Boiled Eggs

as needed

Chow Mein Noodles

1 tbsp

Corn Starch & 1 tbsp Water [mixed well & added to your simmering pot - optional - only if you want to thicken your broth]

Cooking instructions

* Step 1

This and the next three photos below are what you'll need. Lemon Grass and sprouts not pictured. Sorry, it was late and I forgot.

* Step 2

Coconut milk, soy sauce, Thai Chilies and fresh garlic cloves pictured.

* Step 3

Water Chestnuts pictured.

* Step 4

Boil your eggs. Bring eggs to a boil and shut off heat. Let set for 18 minutes covered, then chill. I always have boiled eggs at the ready in my fridge so that always saves some precious time for me.

* Step 5

Quick chop what herbs that need be. Including garlic. Chives, Thai Basil, fresh mint and red pepper flakes pictured below.

* Step 6

Microwave your dumplings as per your manufactures directions. Usually 1 minute is all it takes. You can easily find these delicious little juicy bad boys at your local Asian market. Or, even Costco or Sams Club if you have a membership there.

* Step 7

Add everything except for boiled eggs and garnishments and simmer your soup. Add your corn starch and water mixture at end of high simmer if you want to thicken your broth. After all, you do want your broth to literally cling to your dumplings.

* Step 8

Then, add your pre-steamed hot dumplings and gently stir.

* Step 9

Garnish your soup with fresh Thai Basil, fresh mint, and top with sliced boiled eggs. Also, add crunchy Chow Mein Noodles. Serve with sides of Soy Sauce, fish sauce and chilled pickled Ginger. Enjoy your tiny midnight taste of Thailand!