Chicken Dumpling Soup

Procedure

1. 1
   Heat a medium pot over medium heat and add 5mL of sesame oil to lightly sauté the minced garlic and sliced ginger until fragrant.
2. 2
   Pour 600mL of water into the pot and bring it to a rolling boil.
3. 3
   Sprinkle 8g of Menu Chicken Powder Mix 8G into the boiling water and stir until the powder is completely dissolved and the broth is clear.
4. 4
   Carefully drop the chicken dumplings into the boiling broth one by one to prevent them from sticking together.
5. 5
   Add the sliced carrots to the pot and let the soup simmer for about 5 to 7 minutes, or until the dumplings float to the surface.
6. 6
   Place the halved baby bok choy into the broth during the last 2 minutes of cooking to keep them crisp and vibrant green.
7. 7
   Lower the heat and remove the ginger slices if you prefer a milder ginger flavor in the final bowl.
8. 8
   Season the soup with a generous crack of black pepper; the MENU CHICKEN POWDER provides ample salt, so extra salt is usually unnecessary.
9. 9
   Turn off the heat and stir in the chopped green onions for a fresh, sharp finish.
10. 10
    Ladle the hot broth, dumplings, and vegetables into deep bowls and serve immediately.