Nestled in the heart of Midwestern cuisine lies a dish characterized by its simplicity and hearty nature—dumpling and bok choy soup. This soup, with its wholesome ingredients, is not only a balm for chilly evenings but also a nod to the farm-fresh ethos that our cuisine is built upon. As the leaves start to blush with autumn colors, a bowl of this soup provides the perfect balance of warmth and nutrition. It’s a recipe that echoes the stories of early settlers and the fusion of cultures that followed, making it as rich in history as it is in flavor.
This dumpling and bok choy soup is quite filling and versatile on its own, but it pairs wonderfully with a crusty slice of sourdough bread or a light, crisp garden salad. These sides help soak up the flavorful broth and provide a textural contrast to the soft, tender dumplings. For a more celebratory occasion, you might serve it as a starter followed by a roasted chicken or pork dish, letting the subtleties of the soup set the stage for a heartier main course.
Dumpling and Bok Choy Soup
Servings: 6
Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
6 cups chicken broth
2 cups water
4 cups bok choy, chopped
16 frozen dumplings
Salt and pepper to taste
2 green onions, thinly sliced for garnish
Directions
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