Name: Quick Dumpling and Bacon Soup
Total time: 30 min
Yield: Serves 4
Ingredients: 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

Why This Recipe Works

For a filling soup that comes together in 30 minutes, we rely on frozen dumplings, and we use bacon as a shortcut to a smoky meat base.

Before You Begin

If you don’t have enough fat in the pan after cooking the bacon, add enough vegetable oil to measure 2 tablespoons.

Instructions

Cook bacon in large saucepan over medium heat until crisp, 6 to 8 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 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 2 minutes. Add mushrooms and cook until beginning to brown, about 5 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.