(Adapted from Serious Eats)
Makes about 2 servings
2 cups vegetable broth
1/2 tablespoon soy sauce
2 scallions, sliced
1 clove garlic, minced
1 1/2-inch sized piece of ginger, peeled and minced
4-5 dumplings, depending on size
1 package ramen noodles (flavor is unimportant as you toss out that packet)
1 bunch baby bok choy
Toasted sesame oil for drizzling
Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup.
Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute.
Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.
From Dishing Up Delights.
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