It is officially fall, which means it is SOUP SEASON! Yes, be expecting a lot of yummy soup recipes here on My JennaRaetion. I have spoken of my love affair with soups in the past when I shared my Mexican chicken soup recipe, (link recipe!) but my love for asian soups is a completely different story. Dumplings, noodles, egg drop soup, it’s all good in the hood! This soup, in particular is unique because it includes both shrimp and pork, which in theory sounds really strange but actually comes together quite effortlessly to create an asian flavor explosion in your mouth.
This soup is definitely one of my favorite recipes to make and it never fails to be a crowd pleaser, even to the pickiest eaters! It is slightly time consuming, so I would recommend saving it for a weekend, or a weeknight when you aren’t pressed for time. It can easily serve 4 or 2 with plenty of of leftovers (my favorite leftovers ever!). Just make it and I promise you will not regret it for one second!
What you will need:
A large pot
A slotted spoon or ladle
small bowl for water
– 8-12 oz. (or 2 1/2-3 cartons) cups low-sodium chicken broth
– 2 tablespoons fish sauce, divided
– 1/2 teaspoon chili flakes, divided
– 1/2-3/4 pound cleaned shrimp (no tails!)
– 1/2-3/4 pound ground pork
– 6 shiitake mushrooms, stemmed and finely minced
– ¼ cup finely chopped cilantro, plus more leaves for garnish
– 4 cloves garlic, minced
– 1 tablespoon minced fresh ginger
– 1 tablespoon toasted sesame oil, divided
– 1 tablespoon Sriracha
– 1/2 teaspoon salt
6 large square (6 inch) egg roll wrappers
4 scallions, thinly sliced
1. Firstly put the chicken broth, 1 table spoon of the fish sauce and 1/2 teaspoon of the chili flakes into the pot and give it a stir. Bring that to a boil.
2. Finely chop the shrimp (into thirds or fourths). Also finely chop the shiitakes, cilantro, ginger and scallions.
3. Combine those chopped ingredients (shrimp, cilantro, shiitakes, ginger and scallions) with the pork, 1/2 tablespoon of the sesame oil, teaspoon of Sriracha, the other table spoon of fish sauce and salt until incorporated.
4. One at a time fill the wrappers with about a spoonful of the mixture right in the middle. Then take your pointer and middle fingers and dip them in the water to wet all four edges of the wrapper.
5. Take two corners of the wrapper and fold them together over the mixture and pinch together at the top with wet fingers. Take one of the remaining corners of the wrapper and fold it behind and pinch it together at the top with the other two corners. Take the remaining corner and fold it over the front and pinch the corner at the top with the other three corners. Repeat this until the mixture is complete. Will likely make about 8-10 giant dumplings.
6. Once all the dumplings are formed and the broth is boiling go ahead and gently drop each dumpling down into the pot so that they are all side by side at the bottom.
7. Cover the pot and let the dumplings simmer for about 8-10 minutes or until the wrappers are transparent.
8. Once the dumplings are cooked, take your slotted spoon and gently remove the dumplings one-by-one and place in a bowl. Take a non-slotted ladle and pout the broth over the dumplings in the bowl. Garnish with cilantro and scallions.
Yes, it really is as good as I say it is….I promise! It is the absolute best on a chilly Sunday evening. You will definitely have enough for lunch the next day.
What are some of your favorite soup recipes? Tell me in the comments below!