ASIAN DUMPLING SOUP ENJOY DAN:

                               ASIAN DUMPLING SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

8 cups vegetable broth

1 thumb-size fresh ginger, peeled, julienned

1 tablespoon EACH soy sauce, balsamic vinegar and hoisin sauce

1/4-cup Masala cooking wine

2 teaspoon toasted sesame oil

1 teaspoon sugar

Sea salt to taste

2 carrots, bias-sliced into thin slices

6 crimini mushrooms stems discarded, caps halved and thinly sliced

3 cups Napa cabbage, quarter

1 package frozen peas, thawed

1 (15 Oz) package of stuffed dumplings (shrimp, pork, or vegetable

3 scallions, (white and green parts) bias sliced into ½-inch lengths

1 tablespoon garlic chili paste

DIRECTIONS:

1.   In a stock pot add broth and next 8 ingredients; bring to boil.

2.   Reduce heat and simmer for 12-15 minutes.

3.   Add the carrots, mushrooms, Napa cabbage, peas and simmer for 5 minutes.

4.   Add the dumplings, cook for 3 minutes.

5.   Divide among bowl and serve.

6.   Top with scallion.

7.   Serve with garlic chili paste on t he side

ENJOY DAN:                                                        PLANT SEEDS & SING SONGS: