Eric Brown

Reading Time: 4 minutes

Cast Iron Dutch Oven

Keep a package or two of frozen dumplings in your freezer for this warming weeknight meal. This recipe is loosely inspired by wonton noodle soup, but replaces homemade wontons with store-bought frozen dumplings for a quick alternative. The soup base, which comes together in just 10 minutes, is surprisingly rich and full-bodied, thanks to the trio of ginger, garlic and turmeric. Miso paste brings extra savoriness, but you could substitute soy sauce or tamari. Scale up on veggies if you like; carrots, peas, snow peas or mushrooms would be excellent additions. Any type of frozen dumpling works in this dish, making it easy to adapt for vegan, vegetarian or meat-loving diners.

INGREDIENTS

•  Kosher salt (Diamond Crystal)
• 6 ounces thin dried wheat, egg or rice noodles
• 1 tablespoon sesame oil
• 1 (2-inch) piece ginger, grated
• 2 garlic cloves, peeled and grated
• 1 teaspoon ground turmeric
• 6 cups vegetable stock
• 2 tablespoon white miso paste
• 16 ounces frozen dumplings (not thawed)
• 4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem
• 1 small head broccoli (about 9 ounces), cut into bite-size florets
•  Handful of cilantro or chopped scallions, for serving

PREPARATION

1. Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
2. Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
3. Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
4. Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
5. Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
6. Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.

Second Act Entrepreneur Book Launch 3/22/22

Would be interested in being on my book launch team.   

If so, here’s how it works… I will be doing a soft launch of the book, exclusively for my launch team members on Friday March 18th, 2022. I have set up 3 free download days for my launch team on Amazon Kindle. I will send you an email containing the direct link to the book page on Amazon on the first day of the soft launch. You’ll be able to receive the ebook via Kindle download, for free. If you don’t have the Kindle app installed, there’s an option to download that for free as well (you do not need to subscribe to the paid version). Your free download of the ebook will be emailed to you directly from Amazon. It’s important to download it during the 3-day soft launch period as it will no longer be free after that. The ebook download is critical because that’s what Amazon is going to rank and that’s how your review will be posted. The link I will send you is also where you will post a rating/review for the book (this is the most important part of the launch). 

So, if you’re interested, here’s what I need from you:

1. Download the ebook (for free) between Friday 3/18/22 and Sunday 3/20/22. 

2. Read it (it’s quite short and easy to read)! 

3. Write a review and post it to the same Amazon link within a week. Even if you haven’t read the entire book by then, please review what you’ve read so far, or read at least a few chapters and post a review based on that. The more reviews I get in the first week, the higher my ranking and the more visibility I get on Amazon.

Eric is an Entrepreneur, a Real Estate Developer and an Apartment Operator. He is also a Writer/Published Author of SecondAct Entrepreneur, From Detroit, he has returned to Indian Lake where he grew up. Eric has a deep love and passion for HotSauces, and CutFlowers. His UrbaneFarm, is a purveyor of special one of a kind HotSauces, Salsa’s, BBQ Sauce, Rubs, Gourmet Salts, Spices, Chips and Jerky, available at TheDepot. CutFlowers are available in season. You can meet Eric most Friday and Saturdays slinging Chicago Dogs at BackAlley Eatzz, a GrillTrailer located at TheDepot in Downtown Lakeview, OH. Stop in and say Hello!