Let's be serious: There's little else we'd like to do than stay under the covers, comfortably away from winter's bite — complete with a bowl of soup. But, even if you can't put the world on hold, we've dreamed up an Asian-style dumpling soup that'll keep you feeling cozy all week long. See the recipe for four below!
4 slices bacon, cut into 1/2-inch pieces
3 scallions, white and green parts separated, sliced thin on bias
2 teaspoons grated fresh ginger
1/4 teaspoon red pepper flakes
4 ounces shiitake mushrooms, stemmed and sliced thin
6 cups chicken broth
2 (8-ounce) bags frozen Asian-style dumplings or potstickers
2 tablespoons fish sauce
2 tablespoons lime juice
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Cook bacon in large saucepan over medium heat until crisp, six to eight minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but two tablespoons fat from pan and return pan to medium heat. Add scallion whites, ginger, and pepper flakes and cook until scallion whites have softened, about two minutes. Add mushrooms and cook until beginning to brown, about five minutes.
Add broth and bring to boil. Add dumplings and simmer over medium-low heat until dumplings are cooked through, 10 to 15 minutes. Remove from heat and stir in fish sauce and lime juice. Serve, sprinkled with scallion greens and bacon.
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