Although it hasn’t been as rainy here in Portland as it normally is in the winter, it’s definitely still soup weather. I made this delicious ham and bean soup today and took it to a lunch gathering. I’m happy to say that there was hardly enough leftover for a photo. The recipe (from the fine folks at Cook’s Illustrated) was inspired by the famous soup that has been served at the U.S. Senate’s restaurant since the early 1900′s.

I used small white beans because the store I was at didn’t have dried navy beans (who knows, they might even be the same thing). I did the quick salt-soaking method for the beans and rinsed them well before adding them to the soup. When the soup was finished cooking, I mashed some beans with a potato masher to thicken the soup. I have to say, I’m already looking forward to making it again! 

U.S. Senate Navy Bean Soup
-recipe from Cook’s Illustrated Soups & Stews (2012)

This soup can easily turn overly salty because of the ham; be sure to use low-sodium broth and taste the soup carefully before seasoning with any salt. Serves 8.

Ingredients
 2 tablespoons vegetable oil
1 pound ham steak, patted dry and cut into 1/2″ pieces
1 onion, chopped
2 celery ribs, chopped
6 garlic cloves, minced
2 teaspoons minced fresh thyme leaves or 1/2 teaspoon dried
4 cups water
3 cups low-sodium chicken broth
1 pound dried navy beans (2-1/2 cups), picked over, rinsed, salt-soaked, and rinsed again (see below)
1 smoked ham hock, rinsed
2 bay leaves 
1/2 teaspoon pepper
3 carrots, peeled and cut into 1/2″ pieces
1 teaspoon red wine vinegar, plus extra for seasoning

Adjust oven rack to lower-middle position and heat oven to 250 degrees. Heat oil in large Dutch oven over medium heat until just smoking. Brown ham on all sides, about 5 minutes. Stir in onion and celery and cook until vegetables are softened, 5 to 7 minutes.

Stir in garlic, thyme, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds.  Stir in water, broth, soaked beans, ham hock and bay leaves and bring to boil. Cover pot, transfer to oven, and cook until beans are almost tender, 45 to 60 minutes. 

Stir in carrots and 1 teaspoon vinegar and continue to cook, covered in oven until beans and vegetables are fully tender, 30 to 40 minutes longer.

Remove pot from oven and remove bay leaves. Transfer ham hock to cutting board, let cool slightly, then shred meat discarding bone and skin.

Return ham hock meat to soup and heat over medium heat until soup is hot, about 2 minutes. Off heat, use back of spoon to press some beans against side of pot to thicken soup. Season with salt, pepper, and vinegar to taste, and serve. 

Overnight Salt-Soaking Method: Dissolve 3 tablespoons of salt in 16 cups of cold water in a large container or pot. Stir in 1 pound of beans and soak them at room temperature for at least eight hours or up to 24 hours. Drain and rinse the beans thoroughly before proceeding with the recipe.

Quick Salt-Soaking Method: Combine 16 cups of water, 3 tablespoons of salt, and 1 pound of beans in a large Dutch oven and bring them to a boil over high heat. Remove the pot from the heat, cover, and let stand for one hour. Drain and rinse the beans thoroughly before proceeding with the recipe.

This Chicken and Orzo Soup is easy-to-make, tasty, and a great recipe for whipping up a pot of something comforting without spending hours in the kitchen.

Orzo, rice-shaped pasta, is available in most grocery stores. If you can’t find it, substitute another small-shaped pasta.

I used kale instead of spinach because that’s what I had on hand.

Garnish each serving of soup with some freshly grated parmesan cheese and serve with crusty bread. Enjoy!

Chicken & Orzo Soup
-recipe adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard

Because this simple variation on chicken-noodle soup includes so few ingredients, it is important to use the best chicken broth or stock you can find. Look for high-quality broth in the freezer section of gourmet groceries and well-stocked supermarkets. You can cook the chicken at home or purchase a rotisserie chicken from a supermarket or delicatessen.

1 Tbs. unsalted butter
1 small yellow onion, finely chopped
3-4 carrots, thinly sliced
1 celery stalk, thinly sliced
2 Tbs. minced fresh thyme
1 clove garlic, minced
8 cups chicken broth
3/4 cup orzo, pastina or other small pasta shape
6 oz. baby spinach
3 cups cooked chicken, shredded
Salt and freshly ground pepper, to taste
1/2 cup grated Parmigiano-Reggiano cheese

In a large saucepan over medium heat, melt the butter. Add the onion and sauté until translucent, 3 to 4 minutes. Add the carrots, celery, thyme and garlic and sauté until the vegetables are softened, about 3 minutes more. Add the broth, increase the heat to medium-high and simmer for 5 minutes to blend the flavors.

Add the pasta to the simmering soup and cook until the pasta is al dente, 3 to 4 minutes, or according to the package instructions. Add the spinach and chicken and cook, stirring, until the spinach has wilted and the chicken is warmed through, about 1 minute. Season with salt and pepper.

Ladle the soup into warmed bowls and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese at the table. Serves 4.

I love Thanksgiving leftovers, especially when I turn them into an entirely different meal…it’s my favorite part of the whole Thanksgiving dinner. This recipe for Friday Turkey-Vegetable Soup is a good, basic soup for using the turkey carcass and some leftover turkey.

For the soup base, I started with 4 quarts of water, let  it simmer for 4 hours, and ended up with about 7 cups of broth. I added a little more water and about 2 cups of leftover gravy.

For the actual soup, I followed the recipe but used only half a large turnip (a little goes a long way). I also added a small amount of egg noodles to make it a bit heartier, letting the noodles cook in the simmering broth. Garnish each serving with chopped parsley. Enjoy!

Friday Turkey Vegetable Soup 101
-recipe from Thanksgiving 101 by Rick Rodgers

Makes 8 to 12 servings
  
The most common way of making leftover turkey soup is to toss the carcass and vegetables into a pot and simmer with water until the broth is flavorful. That’s a good beginning, but the flavor is also cooked out of the turkey meat and vegetables (and you have to look out for little pieces of bone in your soup). It’s a better idea to treat this broth as the first step in the soup-making process. Freeze the soup in one-pint containers for those winter days when homemade turkey soup is just what the doctor orders.

For the Soup Base:
2 tablespoons vegetable oil
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
1 turkey carcass, chopped into large pieces (about 3 inches square), with edible meat removed and reserved
4 parsley sprigs
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/4 teaspoon black peppercorns

For the Soup:
2 tablespoons unsalted butter
1 large onion, chopped
2 medium carrots, chopped
2 medium celery ribs with leaves, chopped
1 medium turnip, peeled and chopped
2 garlic cloves, minced
Friday Turkey Soup Base (recipe above)
2 tablespoons chopped fresh parsley
4 cups bite-size pieces cooked turkey (about 1 pound)
Salt and freshly milled black pepper
 
TO MAKE THE SOUP BASE:
In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and celery, cover, and cook, stirring occasionally, until softened, about 5 minutes. Add the turkey carcass. Pour in enough cold water (about 3 quarts) to cover the carcass by at least 1 inch. Make sure to use cold water to make your broth: it will draw more flavor from the ingredients. Bring to a boil over high heat, skimming off any foam that rises to the surface.

Add the parsley, thyme, bay leaf, salt, and pepper. Don’t be afraid to add enough salt. Reduce the heat to low. Simmer, uncovered, adding more water as needed to keep the carcass covered, until the broth is well flavored, at least 2 and up to 4 hours.

Place a colander over a large bowl or pot. Pour the soup base through the colander, and discard the solids. Let the base stand for 5 minutes, then skim any clear fat from the surface. Add enough water to make 2 quarts soup base; or, return to the pot and boil over high heat until reduced to 2 quarts. (The soup base can be frozen for up to 3 months. Cool completely, then store in airtight containers.)

TO MAKE THE SOUP:
In a large soup pot, melt the butter over medium heat. Add the onion, carrots, celery, turnip, and garlic, cover, and cook, stirring occasionally, until the onions are golden, about 6 minutes. Add the soup base and parsley and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 1 hour. To thicken and enhance the color and flavor of the soup, stir cold gravy into the soup to taste during the last 10 minutes of simmering. During the last 5 minutes, stir in the turkey. Season the soup with salt and pepper. Serve hot. (The soup can be frozen for up to 3 months. Cool completely and store in airtight containers.)

Variations:
Amish Turkey-Vegetable Soup: Substitute 2 boiling potatoes, peeled and cut into 1-inch cubes, for the turnip, and add during the last 20 minutes of simmering. During the last 10 minutes, add 8 ounces dried wide egg noodles, and cook until tender. Season the soup with 1/4 teaspoon crumbled saffron threads, or more to taste.
Italian Egg Drop Soup: Mix 2 large eggs and 3 tablespoons freshly grated Parmesan. Season with salt, pepper, and freshly grated nutmeg. After adding the turkey to the soup, stirring constantly, add the egg mixture. Simmer until the egg mixture forms tiny flakes.

Tips for making the soup:

• Even if you don’t want to turn the turkey carcass into a soup, make the soup base anyway and freeze to substitute for chicken broth in other recipes.
• Trim all the edible meat from the turkey carcass. Cooked turkey should be added to the finished soup just before serving to heat through. If overcooked, it will be flavorless and tough.
• If there are bits of stuffing in the carcass crevices, leave them alone — the bread will dissolve into the broth and thicken it slightly. However, if the stuffing includes flavors that would not compliment the broth (such as rice, fruit or nuts), rinse the stuffing off the carcass under cold running water.
• The carcass should be chopped into large pieces (3 inches square or so), to enable the bones to release more flavor into the broth. Also, it takes too much water to cover a whole carcass, resulting in a weak, watery broth. A heavy cleaver works best, but if you don’t have one, use your hands to break up the carcass into manageable pieces. Of course, add any extraneous (drumstick or thigh) bones and skin to the pot too.
  Sauteing the vegetables gives them more flavor. But don’t overdo the vegetables for the sup base — let the turkey flavor come through.
• Use cold water to make your broth. It will take longer to come to a simmer, but it will draw more flavor from the ingredients. If you have any leftover turkey stock from your Thanksgiving turkey, use it in place of some of the water.
• Allow the broth to come to a simmer and skim off the foam before adding the seasonings. If you add the seasonings at the beginning, they’ll float to the top and be skimmed off with the foam.
• While a stock is unsalted because it is going to be used in sauces that may be reduced, a soup broth base should be salted. Don’t be afraid to add enough salt–it make the difference between a well-flavored soup and a bland one.
• If your turkey soup base tastes weak even after seasoning, it is perfectly fine to bolster it with canned chicken broth or bouillon cubes.
• Use a cheesecloth- or kitchen towel-lined colander to strain the solids from the broth. It’s hard to clean the solids froma  wire sieve, and most are too small to strain out the large bones anyway.
• Leftover gravy will thicken and enhance the color and flavor of any soup. Stir cold gravy into the soup (not the soup base) to taste during the last 10 minutes of simmering.

I was hankering for comfort food the other day and decided to try my hand at chicken and dumplings. Having never made this dish before, I chose a recipe by Lisa Schroeder, owner of Mother’s Bistro. Mother’s Bistro is famous around Portland for it’s classic comfort food and let me tell you, this recipe did not disappoint: plump, parsley-spiked dumplings cooked to fluffy perfection in a creamy chicken gravy. Yum!

Although there’s a few steps involved in making the dish, it’s well worth the effort. For the gravy, use a good quality chicken broth or make your own. Need to save time? Use a rotisserie chicken if you like.  My sister-in-law who has southern roots ate a bowlful and gave it her approval.  Enjoy!

Chicken and Dumplings
-recipe from Mother’s Best: Comfort Food That Takes You Home Again by Lisa Schroeder, Danielle Centoni

This dish is one of the most popular at Mother’s Bistro, probably because so many people grew up eating their mother’s or grandmother’s version. Traditionally, this dish is like a thick, creamy chicken soup with a layer of doughy dumplings that steam right on top while the soup simmers. Some make the dumplings “slippery,” with just flour and water for a more dense, chewy texture. But ours are layered with butter and leavened with baking powder, making them more like biscuits. Back in the day, a lot of moms turned to biscuit mix to try and save time, so not many people remember dumplings as tender and delicious as these. Making the biscuits from scratch takes just a few more minutes than using a mix and the results are far superior. Makes 8 servings.

Chicken gravy:
1 stick (1/2 cup) unsalted butter, cut into pieces
1 cup all-purpose flour
7 cups chicken broth (low sodium)
2 teaspoons salt
½ freshly ground black pepper
2 cups diced carrots (about 2 large)
2 cups diced celery (about 5 stalks)

Dumplings:
2 cups all-purpose flour
1 ½ teaspoons baking powder
1 scant teaspoon salt
1 tablespoon finely chopped fresh Italian (flat-leaf) parsley
3 tablespoons cold unsalted butter, cut into 1/2-inch pieces
2/3 cup whole milk

To serve:
5 cups cooked chicken (approximately 1 3-lb. chicken; remove the skin, and pick the meat off the bones, keeping the meat in large chunks)
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley, for garnish

Directions:
In a heavy-bottomed large (8- to 10-quart) saucepan or soup pot, melt the butter over medium heat. Add flour and mix well with a wooden spoon to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 minutes.

Whisk the broth into the roux a little at a time, allowing the roux to absorb the liquid before adding more. (This will help avoid lumps.) Add the salt, pepper, carrots and celery. Bring the mixture to a boil over high heat, stirring occasionally, then lower the heat and gently simmer for 15 to 20 minutes. Keep stirring occasionally and skim any scum that rises to the surface and stirring frequently with a wooden spoon.

While the gravy simmers, make the dumplings: whisk the flour, baking powder, salt and parsley together in a large bowl and cut in the butter using a pastry blender, two knives or a whisk until it’s in small pieces. (Alternatively, you can use a food processor: Place the flour, baking powder and salt in the bowl of a food processor. Pulse several times to combine. Add the parsley and pulse once or twice to incorporate. Add the butter and pulse until the butter is in small pieces.)

Add the milk and pulse or stir to moisten the flour. (Do not overmix or you will develop the gluten in the flour and the dumplings will be chewy.) Gather the dough into a ball.

Using a large spoon or your hands, scoop out ¼ cup chunks of dough, lightly roll between your palms to round them out, then drop into the simmering gravy (it’s ok if they sink down), spacing them apart. Cover the pot and simmer until the dumplings are done (a knife inserted in the center of a dumpling should come out clean), about 20 minutes. (Avoid lifting the lid while the dumplings are cooking because it slows down the cooking process, and “if you’re lookin’ you’re not cookin’!”)

Gently stir the cooked chicken into the pot with the dumplings, return the liquid to a simmer, and cook 5 more minutes to heat the chicken through. Using a serving spoon or tongs, divide the chicken and dumplings among the soup bowls. Ladle the gravy over the dumplings and chicken, sprinkle with parsley, and serve.

I added 4 oz. of quartered mushrooms along with the potatoes and carrots. Also, I let the stew simmer for a total of about 3 hours to ensure that the meat was fork-tender. The small amount of balsamic vinegar gives the stew a slight tang…boy, was it good! Serve with crusty bread. Enjoy!

Balsamic Beef Stew
-Adapted from Williams-Sonoma Food Made Fast Series, Simple Suppers, by Melanie Barnard (Oxmoor House, 2007).

From the muscular shoulder section, beef chuck is a tougher cut of meat that is ideal for stewing. It becomes delectably tender with long, slow cooking.

3 Tbs. all-purpose flour
1/2 tsp. salt, plus more, to taste
1/2 tsp. freshly ground pepper, plus more, to taste
2 lb. boneless beef chuck, trimmed of excess fat and cut into 1 1/2-inch pieces
3 Tbs. canola oil
1 large red onion, sliced
2 bay leaves
1 cup full-bodied red wine
2 cups beef broth
1 lb. red or Yukon Gold potatoes, cut into 1 1/2-inch chunks
3 large carrots, peeled and cut into 1-inch chunks
2 Tbs. balsamic vinegar

In a resealable plastic bag, combine the flour, the 1/2 tsp. salt and the 1/2 tsp. pepper. Add the beef, seal the bag and shake to coat the beef with the seasoned flour.

In a heavy pot or Dutch oven over medium-high heat, warm the oil. Working in batches if needed to avoid crowding, remove the beef from the bag, shake off the excess flour and add the meat to the pot in a single layer. Cook, turning as needed, until browned on all sides, 6 to 8 minutes total. Using a slotted spoon, transfer the meat to a plate.

Add the onion to the drippings in the pan and sauté over medium heat until golden, about 5 minutes. Stir in the bay leaves, wine and broth.

Return the meat and any juices from the plate to the pot. Bring to a simmer, then reduce the heat to low. Cover and braise until the meat is nearly fork-tender, 1 1/2 to 2 hours. Add the potatoes and carrots, re-cover and continue to braise until the vegetables are tender, about 30 minutes more.

Season the stew with salt and pepper. Remove the bay leaves and discard. Stir in the vinegar, divide among individual shallow bowls and serve immediately. Serves 6.

 Since soup usually is made in large quantities, some, or all, of it is likely to be frozen for later use. Here are some tips for freezing soup:

• Before putting soup into the freezer, let the mixture cool to room temperature, then chill it uncovered in the refrigerator and skim the fat off the top before freezing.
• Always store soups in tightly sealed containers, leaving a little space at the top for the soup to expand as it freezes.
• Soups with heavy cream, sour cream, milk, half-and-half, yogurt, and buttermilk break down when frozen. If the recipe calls for these ingredients, do not add them until the frozen soup has been thawed. Heavy cream and sour cream can be added to reheated soups and even brought to a boil. Milk and half-and-half can be added to soups and reheated, but only at a low boil. Yogurt and buttermilk should be added only to cold soups, since they break down when heated.
• Soups calling for pasta or rice are best if made up to the point of adding the pasta or rice. Freeze as directed above. When ready to serve, thaw the soup and bring it to a boil. Add the pasta or rice and cook until the pasta is al dente or until the rice is just tender.

This super easy, Mexican-inspired soup is delicious and can be made with basic pantry ingredients. To make more of a meal, I served the soup with a green salad and quesadillas stuffed with green chiles, cheese and corn…Olé!

I substituted a teaspoon or so of chopped chipotle chile with some adobo sauce for the chopped jalapeno, which added a nice smoky flavor to the soup. Look for canned chipotle chiles (chipotle en adobo) in the Mexican foods section of your grocery store, or follow the recipe and use chopped jalapeno chiles. Either way, you’ll have a great soup!

Season the soup to taste with salt and pepper, and garnish with feta cheese and chopped cilantro. Enjoy!

Black Bean Soup with Cumin and Jalapeño
-recipe from Bon Appétit Magazine

Yield: Makes 4 servings

2 tablespoons olive oil
1 onion, chopped
1 carrot, chopped
4 garlic cloves, chopped
2 teaspoons ground cumin
1 to 2 teaspoons chopped jalapeño chile with seeds, divided
2 15- to 16-ounce cans black beans, undrained
1 15-ounce can petite diced tomatoes in juice
1 1/2 cups low-salt chicken broth

Chopped fresh cilantro
Chopped green onions
Crumbled feta cheese

Heat oil in heavy large pot over medium-high heat. Add onion, carrot, and garlic; sauté until vegetables begin to soften, about 6 minutes. Mix in cumin and 1 teaspoon jalapeño. Add beans, tomatoes with juice, and broth; bring soup to boil. Reduce heat to medium, cover, and cook until carrots are tender, about 15 minutes. Transfer 3 cups of soup to blender and puree until smooth. Return puree to pot. Simmer soup until slightly thickened, about 15 minutes. Season to taste with salt, pepper, and remaining 1 teaspoon jalapeño, if desired.

Ladle soup into bowls. Pass cilantro, green onions, and feta cheese separately.

This delicious, Southwestern-inspired chowder is hearty, slightly smoky, and a little spicy…perfect for a chilly Autumn evening!

I made a few changes to the recipe but nothing that drastically altered the final dish. Instead of a jalapeno chile, I used a little more chopped chipotle chile (which adds both heat and smoky flavor to the soup), a little poblano pepper, and I substituted canned diced tomatoes for the fresh. For the herbs, I either use parsley or cilantro — both are good. Serve with a green salad and cornbread and you’ve got a delicious meal!

Smoky Chicken Chowder
-adapted from Gourmet Magazine

Makes about 8 cups (or 6-8 servings).

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1/4 cup all-purpose flour
4 cups chicken broth
1 cup heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1 teaspon (or more to taste) canned chipotle chili in adobo sauce*, minced fine
1 1/2 whole boneless cooked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice

*available at Hispanic markets and some specialty foods shops

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

I woke up with a scratchy throat today (poor me!) so I’m doing everything in my power to fight off the crud: doses of Vitamin C, drinking a honey and cider vinegar elixer (my friend Amy swears by it), and this tasty chicken soup for lunch. 

The recipe calls for smashing 3 whole scallions and slicing the ginger then simmering it in the broth. This helps extract as much flavor as possible from the pieces of scallion and ginger. Next time I may also add a smashed clove of garlic to the simmering mixture for a little extra flavor and to take advantage of garlic’s natural healing  properties. Drizzle each bowl of soup with some sesame oil (a little goes a long way). Enjoy!

Ginger Scallion Egg-Drop Soup
-recipe from Gourmet Magazine

Steeping ginger and scallion greens in the stock and then poaching the chicken in it is a quick way to achieve a depth of flavor. The final soup is enriched with silky ribbons of just–cooked eggs, shreds of tender chicken, and fresh rings of scallion. Best of all, this satisfying soup is easy enough to pull together after work.

Yield: Makes 2 servings (light main course) or 4 servings (first course)
 
6 scallions, divided
2 cups water
1 1/2 cups reduced-sodium chicken broth
1 (2-inch) piece peeled ginger, sliced
1 skinless boneless chicken breast half (6 to 8 ounces)
2 large eggs, lightly beaten
1/4 teaspoon white pepper (optional)
Accompaniment: Asian sesame oil

Smash 3 scallions and cut into 2-inch pieces, then put in a 2-quart saucepan with water, broth, ginger, and 3/4 teaspoon salt. Bring to a simmer, then poach chicken at a bare simmer, uncovered, until just cooked through, 12 to 15 minutes. Transfer chicken to a cutting board and let broth steep, covered, 10 minutes.

Meanwhile, chop remaining 3 scallions and shred chicken.

Discard scallions and ginger from broth and bring to a brisk simmer. Add beaten eggs in a slow stream, stirring constantly. Remove from heat and stir in scallions, chicken, and white pepper (if using). Serve drizzled with sesame oil.

Asian Dumpling Soup 
-adapted recipe from Gourmet Magazine (November 2005)

We love the homey quality and clean flavors of this colorful soup. Makes 4 main-course servings. 

1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)
5 cups reduced-sodium chicken broth (40 fl oz)
3 cups thinly sliced Napa cabbage (from 1 head)
2 cups sliced shiitake mushroom caps
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)
1/2 cup frozen peas
1/2 cup chopped scallions
1 teaspoon Asian sesame oil
1 teaspoon soy sauce (or more to taste)
1/8 teaspoon black pepper

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.

While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.

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