Hot & Sour Soup with Dumplings
This Hot & Sour Soup with Dumplings recipe is the ideal solution for cold winter days (or if you’re feeling a little under the weather). Aneto Chicken Broth is infused with savory, tart, and...
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Cooking tools:
- Stockpot
- Stove
- Whisk
- Mixing bowl
- Fork
- Ladle
- Serving bowl
Ingredients
- 2 (14.5oz) Cans fire roasted diced tomatoes
- 1 Pkg Aneto chicken broth
- 1 Tbsp Tomato paste
- ½ Tsp Chili powder
- ½ Tsp Onion powder
- 1 Tsp Cumin
- 15 1/2 Oz Canned black beans, drained and rinsed
- 1 ½ Cups corn kernels
- 3 Cups Rotisserie Chicken, pulled or diced
- Salt
- Pepper
- 2 Cups Cooked Matiz paella rice
- 4 cups. Aneto Chicken Broth
- ¼ cup. rice vinegar
- 1 tbsp. soy sauce
- 1 tsp. sesame oil
- 1 tsp. granulated sugar
- 1 tsp. Asian-style crushed chili flakes
- 1 tsp. fresh ginger, minced
- 1 tsp. fresh garlic, minced
- ¼ tsp. white pepper
- ½ cup. dried mushrooms, reconstituted and diced
- ½ cup. bamboo shoots, thinly sliced
- ⅔ cup. extra firm tofu, drained and diced
- 2 tbsp. cornstarch
- 3 tbsp. water
- 1 each. egg, beaten
- 16 each. vegetable or chicken dumplings, cooked according to the instructions on the package
- Fresh scallions and cilantro, for garnish
- Hot chili oil, for drizzling
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