We loosely followed this recipe for broth only: https://omnivorescookbook.com/recipes/wonton-soup/ Our modifications: first, we cut ½ block of five-spice pressed tofu into matchsticks (about ½ cup), and sauteed in 1 tsp oil in a medium Dutch oven until browned. Second, add to the pot: 6 cups chicken broth (4 cups unsalted, 2 cups Better Than Bouillon), 1 Tbsp microplaned ginger, 1 Tbsp soy sauce, and 1 chopped scallion. When the broth comes to a boil, add 12 frozen dumplings (we used pork-leek dumplings from a local Asian dumpling shop), cover and let cook on medium-low heat until the dumplings float to the top (about 10-12 mins). Season with salt and black pepper to taste. (Dec. 2020)
Cooking Adventures 