Dumplings, fresh veggies in a soy ginger garlic broth

Chicken and veggie dumplings in a soy ginger garlic broth with baby bok choy, mushrooms, and carrots.

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Step 1

2 tbsp sesame oil, 2 cloves minced garlic, 1 tsp freshly grated ginger plus 1 tsp set aside. Add ginger and soy sauce. Add either 2 cups low sodium chicken broth or 2 cups water and 1 tsp low sodium chicken bouillon. Add salt to taste. I'm limiting salt due to inflammation so this recipe is meant for those who deal with fibromyalgia, diabetes, any disorder that causes inflammation.

Step 2

Place frozen dumplings into broth and bring to boil for about 3 -5 mins. Ingredients listed below:

Step 3

Chop up 1 baby bok choy, 1 crinkled carrot in slices, and I'm using Bella mushrooms about 3 medium which aren't that big. Sliced and placed in the pot of broth and let it simmer for another 5 mins.

Step 4

Test carrots and taste broth. Adjust to taste. And serve.