Dumpling Soup
Manduguk
Prep: 5 min | Cook: 15 min | Total: 20 min | Serves: 2
Ingredients
- 12 pieces Frozen dumplings
- 4 cups Anchovy stock (or beef broth)
- 1 Egg (beaten)
- 2 cloves Garlic (minced)
- 1 stalk Green onion (sliced)
- 1 tablespoon Soy sauce
- ½ teaspoon Salt
- 1 sheet Seaweed (shredded, for garnish) (optional)
Instructions
- Bring 4 cups of anchovy stock (or beef broth) to a boil in a pot. Add garlic and soy sauce.
- Add the frozen dumplings directly to the boiling broth. Do not thaw first. Cook for 6-8 minutes until the dumplings float and are cooked through.
- Slowly drizzle the beaten egg into the simmering broth in a thin stream while stirring gently. The egg will form silky ribbons.
- Season with salt to taste. Ladle into bowls and garnish with green onion and shredded seaweed.
From K-Kitchen — koreanhomecook.com